Corned Venison

[Blacktail]

Hey y’all, I’ve been wanting to ‘corn’ venison for years, and just tried it on a buck I killed last week. I used a basic recipe from ‘Allrecipes.com’ to cure it, and then cooked it just like you would corned beef, and it was awesome. I’m definitely going to do it again. I corned 5 pounds, and then cooked about 1/2 lb in a crock pot today. I wish I cooked it all and I’d just corn the big roasts in the freezer to restock (which I’ll probably do anyway). Here’s the link to the recipe for ‘corning’: https://www.allrecipes.com/recipe/151224/corned-venison/

 

[Petrichor]

Looks awesome

 

[Millerclan]

I have made this and it is good. Cooked mine in pressure cooker. My wifes family is irish so corned beef and cabbage every st patties day. They tried and said it was just leaner obviously

 

[thedutchtouch]

what cuts do you reccomend? any roast/ back quarter muscle group?

 

[Chimney7]

what cuts do you reccomend? any roast/ back quarter muscle group?

I use the top and bottom round for Corning.
I also use a souis vide, I put the meat inside a small bag full of water, and that bag into a pot for 2 hours at 130F. When its done I store it in the bag water in a Tupperware container to keep it from drying out.
I also follow hank shaws recipe for corned venison. It is phenomenal.

edit: checked my notes, it’s 145f for 2 hours.

 

[Blacktail]

what cuts do you reccomend? any roast/ back quarter muscle group?

This is my first time corning venison and I’ve just eaten one of the shoulder roasts, and I recommend it. I also corned the shanks and one of the large round roasts from a hindquarter. I’ll let you know how they taste when I cook them, but I suspect they’ll be great.

 

[Wirrex]

I do a couple a year. Try smoking them then you got pastrami and it is even better!

 

[Blacktail]

I do a couple a year. Try smoking them then you got pastrami and it is even better!

I was planning on doing that pretty soon. Do you smoke it to a specific internal temperature like 145, or do you just leave it in the smoker for a certain length of time? What kind of wood do you prefer?

 

[Wirrex]

I do mine on alder. I’d have to dig up my recipe for the other questions.

 

[dalton916]

I use the top and bottom round for Corning.
I also use a souis vide, I put the meat inside a small bag full of water, and that bag into a pot for 2 hours at 130F. When its done I store it in the bag water in a Tupperware container to keep it from drying out.
I also follow hank shaws recipe for corned venison. It is phenomenal.

edit: checked my notes, it’s 145f for 2 hours.

Corned venison

How to make corned venison at home.

honest-food.net

It’s awesome.

 

[Skyjacker03]

Thanks for the post. I will try it this year!

 

[Tapeworm]

Had corned beef cream cheese dip yesterday and a corn beef sub from Firehouse Subs today

This thread is perfect timing cuz now I was wondering if I could make it myself with venison


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[thedutchtouch]

i have a very small roast corning right now, tomorrow is day 4 in the pickling brine, i think it's going to come out tomorrow. boiling this one, next one will be going on the rectec to turn into pastrami. i used this recipe https://honest-food.net/corned-venison-recipe/ though also looked at this one quite a bit https://elevatedwild.com/elevatedwildblog/corned-venison-recipe

EDIT: LOL i'm pretty sure i used that recipe because @dalton916 reccomended it above and i'd forgotten i read that. thanks!

 

[thedutchtouch]

i have a very small roast corning right now, tomorrow is day 4 in the pickling brine, i think it's going to come out tomorrow. boiling this one, next one will be going on the rectec to turn into pastrami. i used this recipe https://honest-food.net/corned-venison-recipe/ though also looked at this one quite a bit https://elevatedwild.com/elevatedwildblog/corned-venison-recipe

EDIT: LOL i'm pretty sure i used that recipe because @dalton916 reccomended it above and i'd forgotten i read that. thanks!

apparently i can't count, i put the roast in the brine tuesday morning, so this marks day 3, so i'm going to pull it out and cook it tomorrow, not today... looks like i have to figure out a new lunch option for today!

 

[thedutchtouch]

Turned out really well. I should have left it in the brine another day, had a very small portion in the center where brine didn't penetrate, but it's delicious, 110% will make again, will just let it go 5 days next time instead of 4

 

[dalton916]

Looks wonderful. Now find some real kraut, quality rye and some good russian dressing.

 

[thedutchtouch]

Looks wonderful. Now find some real kraut, quality rye and some good russian dressing.

You know it! The other half is destined for Reubens tomorrow.

 

[dalton916]

I’m jealous.

 

[thedutchtouch]

Put another roast in the brine this AM (followed the same honest foods recipe), planning to go 5 days on this one, simmer it monday and take it up to my parents on tuesday for some pre Thanksgiving Reubens. Hopefully it's just as tasty as the first round. I may need to take a sample Monday night just in case... For quality control...

 

[Blacktail]

Put another roast in the brine this AM (followed the same honest foods recipe), planning to go 5 days on this one, simmer it monday and take it up to my parents on tuesday for some pre Thanksgiving Reubens. Hopefully it's just as tasty as the first round. I may need to take a sample Monday night just in case... For quality control...

It’s so good, isn’t it?

I brined a few more pieces last month. I never even packaged and froze them- just left them in the brine until I wanted to cook them. The last piece brined for over two weeks and it tasted great. I don’t think you can brine them too long.