Corned venison recipe?

[Wolfshead]

I just put a whitetail football into hanks recipe yesterday.
It was about 2.5 lbs and I’m thinking about five days in the brine should be good.
We’ll see how it goes

 

[robby denning]

OK guys, I let mine sit in the brine for seven full days, and then I put it in the Insta pot this morning before I left for work and set it for 10 hours.

Just walked in the door, got off later than I was hoping so I didn’t get the veggies in it, but I’m really happy with how the roast turned out. Pink all the way to the middle, tender, and definitely has that signature “corned“ flavor

I think this one turned out better than the one last year. Could’ve just been the quality of the meat. This was from a six-year-old buck aged about 14 to 20 days


Topped it off with some Sierra Nevada stout mustard. Good stuff.

I put the potatoes and carrots and onions in so that means in two hours I can have seconds lol

Happy St. Patrick’s Day everybody


@Wolfshead mine was a 2 pound roast and I went seven days but it wasn’t Hanks, just homemade. For what it’s worth.

 

[NRA4LIFE]

Looking good Robby, nice work. We got into some major bother last week with the weather and power outages so I had to punt and buy one this year.

 

[robby denning]

Looking good Robby, nice work. We got into some major bother last week with the weather and power outages so I had to punt and buy one this year.

Oh dang my man. Well I must say regular store-bought corn beef is fall-apart delicious.

 

[Wolfshead]

OK guys, I let mine sit in the brine for seven full days, and then I put it in the Insta pot this morning before I left for work and set it for 10 hours.

Just walked in the door, got off later than I was hoping so I didn’t get the veggies in it, but I’m really happy with how the roast turned out. Pink all the way to the middle, tender, and definitely has that signature “corned“ flavor

I think this one turned out better than the one last year. Could’ve just been the quality of the meat. This was from a six-year-old buck aged about 14 to 20 days

View attachment 1038826
Topped it off with some Sierra Nevada stout mustard. Good stuff.

I put the potatoes and carrots and onions in so that means in two hours I can have seconds lol

Happy St. Patrick’s Day everybody


@Wolfshead mine was a 2 pound roast and I went seven days but it wasn’t Hanks, just homemade. For what it’s worth.

Looks awesome!
I e had a busy week so far so we our doing ours today.
I’ll let ya’ll know how it comes out.
Can’t wait.

 

[beerbucksducks]

My favorite way to do corned venison is to brine a boneless neck roast and smoke it (i smoked at 225 but i think 250-275 would work a little quicker and still be good) until 160-165. Wrap it up with some broth/tallow/lard and put it in the oven at 275 until it hits 195 for slicing 205 for pulling. Let it rest for an hour. I don’t love leaving pastrami “medium rare” and slicing, so smoking the corned venison and cooking all the way through gives the best of both worlds.


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[robby denning]

My favorite way to do corned venison is to brine a boneless neck roast and smoke it (i smoked at 225 but i think 250-275 would work a little quicker and still be good) until 160-165. Wrap it up with some broth/tallow/lard and put it in the oven at 275 until it hits 195 for slicing 205 for pulling. Let it rest for an hour. I don’t love leaving pastrami “medium rare” and slicing, so smoking the corned venison and cooking all the way through gives the best of both worlds.


Sent from my iPhone using Tapatalk

beef tallow or buck?

(sounds absolutely delicious btw)