Corned venison recipe?

[fwafwow]

I'm going to do some corned venison roasts. I've done it before, but before I Google to try to find the same or a similar recipe, I thought I'd ask for recommendations here. I do have the pink curing salt.

 

[Fordguy]

I used the recipe from a field and stream article last week. It calls for Mortons tender quick and instead of pink curing salt. It was very simple and I enjoyed the results.

Recipe: How to Make Corned Venison

September and early October were very, very good to me. I put an elk in the freezer, my girlfriend added and an antelope, and while I didn’t fill my Nebraska antelope tag, I was able to shoot a nice buck in Wyoming last week. That’s a lot of meat in the larder. So much, in fact, that I’m...

www.fieldandstream.com

-edited because the automatic spell check on my phone is both irritating and hilarious.

 

[wowzers]

Hank’s is dynamite. Makes killer Ruben’s the next day sliced up. I think it works best with a deer sirloin tip roast. Everytime I’ve tried to do an elk the cure doesn’t make it to the center. Probably need to inject it.

Corned venison

How to make corned venison at home.

honest-food.net

 

[timstl]

Hank’s is dynamite. Makes killer Ruben’s the next day sliced up. I think it works best with a deer sirloin tip roast. Everytime I’ve tried to do an elk the cure doesn’t make it to the center. Probably need to inject it.

Corned venison

How to make corned venison at home.

honest-food.net

I just did this one, too, but used a top round. I didn't plan ahead enough and only had 2 days for it to cure. The pink didn't quite make it to the center, but it still turned out good. I dropped it in the crockpot with cabbage, carrots, potatoes, beer, water, and some additional seasoning (similar to what would come in a corned beef packet) on low for 8 hours.

 

[chizelhead]

Thickness + surface area + cure concentration determine cure time. For those not curing to the center means it needs to cure longer. I've never tried injection, so that may work, but I wonder how consistent it would be.

For reference, I corned a brisket for pastrami. The recipe said for the thickness, (~4" at its thickest) it would need to cure for thirty days. I couldn't wait anymore after 2 weeks, and it was nice and uniform.

 

[WI-Carcosa]

Hank’s is dynamite. Makes killer Ruben’s the next day sliced up. I think it works best with a deer sirloin tip roast. Everytime I’ve tried to do an elk the cure doesn’t make it to the center. Probably need to inject it.

Corned venison

How to make corned venison at home.

honest-food.net

2nd for Hank’s. His venison recipes have never let me down. On the larger cuts such as elk I 1/2 or more to ensure a better brine.

 

[onlybrowning]

I’ll recommend Hank Shaw as well. If you want even easier, swap out all the spices for McCormick Pickling Spice.

I’ve made it a habit to save the football roasts for this for the past several years.


Sent from my iPhone using Tapatalk

 

[wowzers]

There are some calculators out there you can use to determine when it supposed to be cured. Look up “bacon cure calculator”. On those big elk roasts I was leaving them for two weeks and ended up with a silver dollar size section in the center uncured. The average Idaho whitetail roast was around one week.

Like Onlybrowning I save those football roasts for this exclusively. I’ve wanted to try corning a heart but the last couple elk all got their pump unit destroyed.

 

[HiMtnHntr]

I cured a 4 lb elk pastrami using shaws recipe for 5 days. Cure made it to the center just fine. I prefer the pastrami over corned.

 

[NRA4LIFE]

I've done this dozens of times. Here's my rough recipe:

5 lbs meat
2 Tbsp non-iodized salt
2 tsp Prague Powder #1 (pink stuff)
2 tsp sugar
1 tsp pickling spice (CLOVES REMOVED - YUCK)
enough water to cover it all in a non-reactive bowl

I let this sit for 5-7 days depending on the thickness of the meat.

Of course, anything by Hank Shaw is solid.

BTW, bear meat is my favorite.

 

[butcherboy]

Inject the meat and it will speed your cure time up considerably. You just have to move the needle around everywhere and at different depths. I used a single needle with a small handheld pump for years doing hams. Thought it was fantastic when I went to an electric pump. After that I went with an injection handle that has 5 needles.

My next one might be an auto injector with 22 needles or even better is a vacuum tumbler.

For the diy guy a small handheld pump or just an injection style syringe would work just fine. After injecting them the meat only needs to be brined about 24 hours. On smaller pieces the brine could be done in 12 hours.

 

[Sevens]

I use a dry brine recipe I found on Reddit. Used it several times and everything has turned out great.

1 roast or brisket
2.5% by weight of salt
0.25% by weight of curing salt (cure #1)
1.25% by weight of spices

Rub mixture on the meat, then vacuum seal and place in the fridge for two weeks. I typically wash off the meat prior to cooking to remove some of the excess salt.

I would recommend using grams for weighing, makes the math easier.

 

[Butcher8]

I use a dry brine recipe I found on Reddit. Used it several times and everything has turned out great.

1 roast or brisket
2.5% by weight of salt
0.25% by weight of curing salt (cure #1)
1.25% by weight of spices

Rub mixture on the meat, then vacuum seal and place in the fridge for two weeks. I typically wash off the meat prior to cooking to remove some of the excess salt.

I would recommend using grams for weighing, makes the math easier.

Thanks, I will give this a try.

 

[MTHokie]

Following.

 

[MTPipeliner]

Another vote for the Hank Shaw recipe above- I’ve made it several times and it’s always been good.

 

[keller]

Recipe I use is for 5lbs.i used moose and elk this time.thicker roasts. Left them in the brine longer and they were fine. But venison was better IMO?

 

[Nine Banger]

Pop's Wet Brine is great, I use the lower salt, lower sugar version.

I've cured venison roasts bone in and bone out.

It works great.

 

[ColPenguin]

Meathead has a Prague powder calculator recipe on his website for corned beef which works the same with venison (https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-corned-beef-recipe/).

There is another on Mortons website for Tender Quick (https://www.mortonsalt.com/article/meat-curing-deli-style-corned-beef/).

I follow Meathead's recipe for pastrami but with the Tender Quick prescription for 1 tbsp. of TQ / lb. of meat.

Thickness of the roast will affect the cure time. A sirloin (football) roast may not cure to the center after 20 days because of its thickness.

Where a top or bottom round, tenderloin, eye of round could cure to center of muscle in 5 days. It's all dependent on thickness. Something to consider for those trying it for the first time.

 

[robby denning]

Resurrecting this thread

Have had a few recipes for Corning venison kicking around for years and wanted to try it but just never made the time.

Looks like you guys have had good luck with it.

Jodi often makes corned beef for St Patties day so thinking about doing it this year.

My only issue is I’m on travel the 13-16th so need to corn ahead of time so I’m done by the 12th or I won’t be here to turn the meat during the process

Is it an issue to cure for 5 days then not cook it for almost 5 more? Will it overcure?

 

[Nine Banger]

Resurrecting this thread

Have had a few recipes for Corning venison kicking around for years and wanted to try it but just never made the time.

Looks like you guys have had good luck with it.

Jodi often makes corned beef for St Patties day so thinking about doing it this year.

My only issue is I’m on travel the 13-16th so need to corn ahead of time so I’m done by the 12th or I won’t be here to turn the meat during the process

Is it an issue to cure for 5 days then not cook it for almost 5 more? Will it overcure?

If you use Pop's Brine, which is the way to go, I don't think you can overcure it. The solution reaches an equilibrium once the cure hits the center of the cut. Only so much moisture is going to come in and out at that point and its stable for a reasonable amount of time.

We've done corned beef, corned venison and pork chops with that cure. They were great.

I think we did chicken once and didn't like it.