Corned Venison!

Cahunter805 · Sep 22, 2010

Hey guys! So recently my brother and I have been trying new recipes with the venison we have leftover from last season. Trying to make room for this season. It has been such a great learning experience and we are both hooked now. We ended up taking a roast and curing it for corned venison. It came out amazing and I can't wait to make some more. We let it cure for 6 days in the fridge and then boiled it about 2 1/2 hours. It was great just sliced but even better as a ruben sandwich with some swiss and jalepeno mustard. A basic google search will bring up many recipes for corned venison. We just used it as a guide and went for it. I highly recommend it to anyone who likes corned beef. Its amazing!

whiskeybent · Sep 23, 2010

Wow. That looks great!

chasendeer · Sep 23, 2010

That looks good. I just cut up a blacktail and made a couple of roast that I'm going to try to corn.
Jay

BuckSnort · Sep 23, 2010

Nice!... Been wanting to try this but smoke it after the brine...

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ramtagless · Sep 24, 2010

Looks good. Several years ago, I took an entire hind quarter in and had them corn as much of it as they could. It was awesome. Need to try it myself. Any advice?

Cahunter805 · Sep 24, 2010

Ram Its very easy! The only thing I had to find was the curing salt(sodium nitrate). I ordered it from an online butcher supplier. Making the brine is very easy.Just have to mix all the spices and cure and bring to a boil then let cool. I just used the roast from the hind quarter and let it sit. The thinner the cut of meat the less days it takes. One word of advice. However many days you think it will take add one more. Better to be a little over than under. Here is a link I basically followed just added a few more spices.
http://honest-food.net/wild-game/venison-recipes/large-roasts/corned-venison/

chasendeer · Oct 30, 2010

Just got done with corned venison dinner it was GREAT. Shot the mule 'deer last wednesday in WY. Cut him up on Saturday took a roast (about 3 lbs.)out of the hind leg and put it in the brine on Sunday form the above recipe. Cook it tonight for 3 hours with potatoes carrots and cabbage. It will be a staple form hear on out.
Jay

ForkWest · Nov 1, 2010

Oh man that sounds awesome! I'm going to HAVE to try this. Thanks for the suggestion.

Cahunter805 · Nov 1, 2010

Fork West. I promise you wont be disappointed at all. Its a great recipe!

ramtagless · Nov 1, 2010

Thanks for the recipe. I am going to give it a try on my own. I agree - this is a great way to go.

Where do you buy this stuff? Sausage supply place?

??1/2 ounce Instacure No. 1 (sodium nitrite)