Corned venison recipe?

[doc holiday13]

I've done this recipe a few times over the years

 

[JoeDirt]

I highly recommend elk pastrami. I will save the smaller roasts for searing whole and cutting steaks. The larger big elk roasts I make into Pastrami.

I did a bucket brine with some basic spices and pink salt, smoked for a 10+ hours, then seasoned with pastrami spices and seared on some charcoal.

 

[waspocrew]

I highly recommend elk pastrami. I will save the smaller roasts for searing whole and cutting steaks. The larger big elk roasts I make into Pastrami.

I did a bucket brine with some basic spices and pink salt, smoked for a 10+ hours, then seasoned with pastrami spices and seared on some charcoal.

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Looks incredible!

 

[robby denning]

Resurrecting this thread again. Anybody doing corned venison for Saint Patty‘s. I think I’m gonna.

 

[Bull_n_heat]

Resurrecting this thread again. Anybody doing corned venison for Saint Patty‘s. I think I’m gonna.

I'll be getting some ready today. I've used some variation of Hank Shaw's recipe for close to ten years and would recommend. I'll do an elk brisket and a handful of elk tongues (for the novelty) in preparation for the annual St. Patty throwdown (which also happens to be my Dad's birthday). Can't wait!

 

[robby denning]

I'll be getting some ready today. I've used some variation of Hank Shaw's recipe for close to ten years and would recommend. I'll do an elk brisket and a handful of elk tongues (for the novelty) in preparation for the annual St. Patty throwdown (which also happens to be my Dad's birthday). Can't wait!

Cool!

you handle that tongue, I'll handle the roasts lol

Are you saying you corn the elk tongue?

 

[saltfork]

Resurrecting this thread again. Anybody doing corned venison for Saint Patty‘s. I think I’m gonna.

I am now lol

 

[dallen]

Corning works great with goose breast also. My wife and daughters love goose Reuben’s, even my picky daughter loves it.

 

[Bull_n_heat]

Cool!

you handle that tongue, I'll handle the roasts lol

Are you saying you corn the elk tongue?

Yep - put the tongue straight in the brine as you would roasts, brine for a few days, and then boil it for half an hour or so. I then carve/peel off the skin on the tongue (toss that unless you are really adventurous) and boil the inside meat like you would any other corned meat. It's a really delicate, tender, and fatty piece of meat* that is delicious.

*you can make all sorts of things out of tongue, but it's kind of grey and unappetizing unless you cure it somehow to make it redder (like corning). People also make tacos (Lengua) from it because the zesty seasonings add some color.

 

[robby denning]

Yep - put the tongue straight in the brine as you would roasts, brine for a few days, and then boil it for half an hour or so. I then carve/peel off the skin on the tongue (toss that unless you are really adventurous) and boil the inside meat like you would any other corned meat. It's a really delicate, tender, and fatty piece of meat* that is delicious.

*you can make all sorts of things out of tongue, but it's kind of grey and unappetizing unless you cure it somehow to make it redder (like corning). People also make tacos (Lengua) from it because the zesty seasonings add some color.

you been watching Meateater too much, lol!

but we do want pics when it's done. You just changed the game on this thread

 

[Bull_n_heat]

you been watching Meateater too much, lol!

C'mom now! I've been doing this tongue trick for at least 5 years!

It's a huge hit with the in-laws, plus a real head turner. "Oh Luke - he's just a trophy hunter!" and then you pull out a tongue to feed a group of people and they kind of say "Well, by golly, he does use everything but the hooves off those things"

 

[robby denning]

C'mom now! I've been doing this tongue trick for at least 5 years!

It's a huge hit with the in-laws, plus a real head turner. "Oh Luke - he's just a trophy hunter!" and then you pull out a tongue to feed a group of people and they kind of say "Well, by golly, he does use everything but the hooves off those things"

i like the idea of feeding gross stuff to the in-laws.

Do they know hoof-soup recipe is in development?

 

[Bull_n_heat]

i like the idea of feeding gross stuff to the in-laws.

Do they know hoof-soup recipe is in development?

I would never tip them off. My key ingredient is always a surprise!

 

[wowzers]

you been watching Meateater too much, lol!

but we do want pics when it's done. You just changed the game on this thread

They are really good in a breakfast hash too.

 

[tallbuchholz]

Since we're talking pastrami, I do this every year with a bunch of ducks. Makes a great gift and at this point it's the only duck my wife will eat.

DIY Duck Pastrami

Whether you bring home duck from a blind or a butcher shop, when it’s seasoned, smoked, and sliced, it makes a bold party-platter statement

gardenandgun.com

 

[robby denning]

Got my corning brine made and dropped the roast in last night. Gonna let it go 7 days (2lb roast)

 

[limpet]

Trying this for the first time this year. I’m putting a bear roast in the brine tonight. I’ve made bear ham before and it turned out great so I can’t imagine this will be anything but good.

 

[robby denning]

Trying this for the first time this year. I’m putting a bear roast in the brine tonight. I’ve made bear ham before and it turned out great so I can’t imagine this will be anything but good. View attachment 1035364View attachment 1035365

corning brine?

 

[ColPenguin]

Here is how I do deerstrami with Mortons Tenderquick. It works good with top round and bottom round too. Those thinner cuts are faster to cure, as well.

Take a deer sirloin, add prescribed amount of TQ (1 tbsp per pound), and optionally brown sugar, let it dry cure in fridge for 5-10 days. I have let it go much longer, and with a big round sirloin it may not cure all the way to the center.

Rural King stocks a premixed pickling spice and then I don't have to keep a bunch of different spices in stock. Add some peppercorns to this spice mix and toast with the pickling spice mix until its fragrant, coarse grind with a spice mill or cheap coffee grinder and use it as a dry rub.

After the dry rub is added, I'll put it in the cabinet smoker until the probe hits 125-130F. Then slice it thin and serve on rye with some mustard, pickles, and Swiss cheese.

Mortons TQ corned beef recipe (pastrami is simply smoked corned beef) https://www.mortonsalt.com/article/meat-curing-deli-style-corned-beef/