Post by ghost on Jan 28, 2008 19:39:52 GMT -5
This recipe is for two pounds of meat, for more meat increase ingredients as needed. Combine the following for the brining solution in a pot. The research that justifies this recipe will be in a thread in The Bowhunters Den.
1 quart water
2 tablespoons of Morton’s Tender quick
2 teaspoons of non-iodized table salt
1 tablespoon of sugar
1 tablespoons of finely ground crab boil spice
2 finely ground bay leaves
4 or more (to taste) ground peppercorns
3 large crushed garlic cloves
pic of Morton Tender quick
Bring all the ingredients to boil and simmer for a few minutes, then cool to room temperature. Cut venison (good way to use that “tuff stuff”) into 2 inch thick pieces. Place meat and cooled brining solution into large zip-lock plastic bag and seal. Place bag in container in refrigerator. At least twice a day stir the meat in the solution.
Pic of bag + meat
The diplomatic reason for the sealed plastic bag: If you placed the brining solution and meat in a non-metal container in the wife’s refrigerator and go in to stir the salty raw meat solution and slop some on the refrig or floor surfaces, it will create a diplomatic nightmare. However, if the sealed bag is never opened and you mix by rocking the bag back and forth the wife will be a lot happier.
After fours days remove bag with solution and meat. Discard brining solution and rinse meat, then cook. Place meat in roasting container, filled 2/3 full of water, and cook at 300 F until tender. I like to thin slice my meat so I cook until venison will easily pull apart with fork but will still hold it’s shape. If you are into pressure cookers, try 10 psi for 45 minutes with no guarantee that it will work. In either case thin-slice the meat while warm.
Pic of slided meat
My wife and I love Reuben sandwiches and they are the best with corned venison. We use a good Jewish rye bread, brown mustard, sharp Swiss cheese (Lorraine), sauerkraut, and of course corned venison.
Pic of Reuben sandwich
Ghost
1 quart water
2 tablespoons of Morton’s Tender quick
2 teaspoons of non-iodized table salt
1 tablespoon of sugar
1 tablespoons of finely ground crab boil spice
2 finely ground bay leaves
4 or more (to taste) ground peppercorns
3 large crushed garlic cloves
pic of Morton Tender quick
Bring all the ingredients to boil and simmer for a few minutes, then cool to room temperature. Cut venison (good way to use that “tuff stuff”) into 2 inch thick pieces. Place meat and cooled brining solution into large zip-lock plastic bag and seal. Place bag in container in refrigerator. At least twice a day stir the meat in the solution.
Pic of bag + meat
The diplomatic reason for the sealed plastic bag: If you placed the brining solution and meat in a non-metal container in the wife’s refrigerator and go in to stir the salty raw meat solution and slop some on the refrig or floor surfaces, it will create a diplomatic nightmare. However, if the sealed bag is never opened and you mix by rocking the bag back and forth the wife will be a lot happier.
After fours days remove bag with solution and meat. Discard brining solution and rinse meat, then cook. Place meat in roasting container, filled 2/3 full of water, and cook at 300 F until tender. I like to thin slice my meat so I cook until venison will easily pull apart with fork but will still hold it’s shape. If you are into pressure cookers, try 10 psi for 45 minutes with no guarantee that it will work. In either case thin-slice the meat while warm.
Pic of slided meat
My wife and I love Reuben sandwiches and they are the best with corned venison. We use a good Jewish rye bread, brown mustard, sharp Swiss cheese (Lorraine), sauerkraut, and of course corned venison.
Pic of Reuben sandwich
Ghost
