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Corned Venison

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40 Cal
Oct 24, 2020
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Thought I would share my recipe for corned venison to help a few folks make use of your deer meat this year. I have made this for years, and my family loves it cooked with cabbage in the pressure cooker, or crock pot. When selecting your venison cuts, make sure all fat and silver skin it removed, I slice about 2" thick roasts across the grain mostly. Avoid overly thick chunks, as the cure may not penetrate to the center. Make the brine as follows per 5lb. Of venison.

Add to 2 cups boiling water
2/3 C kosher salt
1/2 C packed light brown sugar
2 1/2 teaspoon pink #1 cure
2 tablespoons pickling spice
Stir while boiling until disolved, then add mixture to 6 cups heavily iced water in a glass or food safe plastic container. Add meat when solution is cool.

Keep in fridge ensuring no meat is exposed to the air. Stir and reposition meat once daily for 7-10 days. At that time remove and freeze roasts for later use.
These roasts will cook up beet red, and be fork tender every time. I have found this to be great for us, never too salty, and it's just as good with a buck as a small doe, makes no difference if it's fresh venison or frozen. The only thing I ever ran into was cutting the meat too thick, and not getting the cure all the way through. Hope you enjoy as much as we do!