Corned venison recipe?

[Nine Banger]

Robby, this one:

Curing with Pop's Brine

Making the curing brine: I measure out (for 2 gallons): 2 heaping tablespoons of curing salt ( always put that in first, on the bottom) 1 cup sugar 1 cup brown sugar 1 cup plain, non-iodized table salt Then I pour two gallons of water into the bucket: and stir until dissolved. (This...

www.smokingmeatforums.com

After braising I let the roast cool and then put a paste made of ginger, soy sauce and ground yellow mustard on top and put it in the oven on broil until it forms a crust. My mom taught me this one.

 

[onlybrowning]

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?

No need to turn anything. Get a good sized hunk-o-meat and let it ride from 3/12 (or even earlier) until you get home. I’ve always brined for a minimum of 5-7 days, and wouldn’t balk at a bit more. I will often do 2 whitetail footballs at a time if I have them.


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[ColPenguin]

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

It will be fine. It will be refrigerated. It's not going to spoil in 10 days in a brine or a dry cure. A thick whole muscle roast like a sirloin may not cure all the way to the center no matter how long it's brined.

Since you won't be there to move it, just do a wet brine so the roast is fully submerged. Use an appropriate and safe amount of curing agent. Keep it simple. Don't go off script and do something like add raw garlic to the brine and introduce botulism into the picture.

 

[robby denning]

It will be fine. It will be refrigerated. It's not going to spoil in 10 days in a brine or a dry cure. A thick whole muscle roast like a sirloin may not cure all the way to the center no matter how long it's brined.

Since you won't be there to move it, just do a wet brine so the roast is fully submerged. Use an appropriate and safe amount of curing agent. Keep it simple. Don't go off script and do something like add raw garlic to the brine and introduce botulism into the picture.

Just what I needed to hear

(And thanks to everyone who chimed in)

 

[robby denning]

Well, I’m in too deep to stop now. This is what they had at the grocery store so I just went with it


I got two, 2 pound venison roasts thawing in the fridge right now.

Gonna mix up the brining solution tomorrow.

I’ll post up!

 

[teph45]

Cook it covered in your brine and cook to an internal temp of about 160 or a little longer if needed until the meat is tender enough to pull. WG cooks fast and can get overdone and dry out quickly. Inject, inject, inject. Notice the brown sugar cure above is for injection. After that then the roast can be brined and other things added to it during that process. Injection will also speed things up quite a bit. I also prefer sliced meat vs pulled or shredded. It is usually more tender and retains more flavor and moisture.

 

[wowzers]

Put an elk sirloin tip into Hank Shaw’s brine yesterday. Probably going to inject the center because I’ve yet to have one cue all the way through just by soaking.