Corned deer

JV842

Active member
Joined
Aug 26, 2016
Messages
276
Location
San Antonio TX
I know most of mine are in South Texas!!!
That’s why the “buzz” word now is “harvesting” not hunting
 

sbhooper

Well-known member
Joined
Jul 7, 2012
Messages
3,543
Location
North Platte, Nebraska
Here is the recipe, for the corned deer (beef, goose, or whatever you want it for).
Corned Meat
3-4 pounds of meat (4-6 goose breasts), cut into tennis ball sized chunks
2 1/2 Tablespoons Tender Quick
1/2 Cup Brown sugar
1/2 Tablespoon Mustard seed
1/3 Tablespoon Coarse ground black pepper
1/2 Tablespoon paprika
1/2 Tablespoon ground bay leaves
1/2 Tablespoon Allspice
1/2 Tablespoon garlic powder

Combine ingredients in bowl. Place meat in a gallon sized zip lock and cover with the dry ingredients. Seal the bag and shake it around making sure to cover the meat and rub it around. Leave it in the fridge for 7 days and each day shake and rub it around. Cook in oven at 350 degrees for 1.5 to 2 hours.

I have eaten this recipe with goose and deer. I do not generally like corned beef, because I think that it is usually a wet brine.

Just for a bit of added trivia, based on my search, I found that the word "corned" has nothing to do with corn. The origin, is from the kernels of salt used in the original brines, were large enough to where they looked like corn kernels. The name stuck.
 

hank4elk

Well-known member
Joined
Jan 8, 2015
Messages
3,424
Location
SW NM
I use Charcuterie or Hank Shaws recipe, which is a brine.
Corned elk is killer.
 

LuckyGoose

New member
Joined
Sep 4, 2019
Messages
25
Location
NE Alabama
Thank you for taking the time to type that all out. I saved it and will brine some up some very soon. I have goose breast, sandhills, and some elk and whitetail roasts that I am going to compare.
 
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