Hank Shaw’s Corned Venison

[Addicting]

Corned venison

How to make corned venison at home.

honest-food.net

Venison Pastrami Recipe - How to Make Venison Pastrami

Venison pastrami you can make at home. This is a classic venison pastrami recipe that can be make with any deer roast, or you can use beef.

honest-food.net

Just thought this recipe needed its own thread. It’s all over HT with great reviews but this should make easy to find in the future. I started 10lbs of elk roasts this morning in prep for St Patty’s Day weekend.

 

[Gellar]

I’m going to get some going myself.

 

[Addicting]

Just a FYI, if you make it according to the directions, the brine smells really good. If you take a shortcut and buy the premix McCormick pickling seasoning, it is very heavy on cloves and cinnamon. I threw it in the trash, spend the extra 15 bucks and get the actual ingredients.

 

[Wildabeest]

The coriander is a bit heavy for my taste, so I do 1-1/2T of pepper and only 1/2T of coriander.

 

[Lmartin5]

Need to try this...

 

[Rack Daniels]

You will never look at a deer roast the same

 

[HiMtnHntr]

Hank’s pastrami is pretty good too.

 

[Gellar]

Hank’s pastrami is pretty good too.

I decided to do pastrami. It’s seasoned in the cure and vaccum sealed. Sunday will be the magic day!

 

[Wildabeest]

Hank’s pastrami is pretty good too.

I often mix / match elements between the two. Wet brine from corned venison recipe and then finish in the smoker per pastrami recipe turns out pretty good. Sort of depends whether I plane to mostly use it for sandwiches or breakfast hash.

 

[Addicting]

I often mix / match elements between the two. Wet brine from corned venison recipe and then finish in the smoker per pastrami recipe turns out pretty good. Sort of depends whether I plane to mostly use it for sandwiches or breakfast hash.

That is my plan, used the sirloin for St Patty’s day weekend. Then took rounds for making into pastrami.

 

[Wolfshead]

Definitely trying this!

 

[Gellar]

Definitely trying this!

You won’t regret it.

 

[Bowhuntrben]

This is making me hungry. Never tried it before, but I'll be sure to save some big chunks this fall to give it a go!

 

[Straight Arrow]

Every March I corn from 30 to 70 pounds of elk, moose, and bison donated for a St Patty's Day dinner. The meat gets rave reviews and requests for repeats. Recipe below:

CORNED VENISON (5 lbs) (Adjust for greater amounts proportionally.)

2 cups water for spice, 4 1/2 teaspoons pickling spice,
6 tablespoons sugar-based curing mixture (Morton Tender Quick),
1 tablespoon garlic powder, 1 tsp sea salt
1/2 cup brown sugar, 6 cups cold water,
5 pounds venison roast.

1. Bring 2 cups water to boil in saucepan. Stir in curing mixture, brown sugar, pickling spice, garlic powder, and sea salt; dissolve and remove from heat. Pour 6 cups cold water into two-gallon container; stir in spice mixture. Place venison into brine, cover, refrigerate.
2. Leave venison in refrigerator to brine for 5 to 7 days, turning the venison each day.
3. To cook, rinse meat well, place into large pot and cover with water. Bring to boil, then reduce heat to medium-low, cover, simmer for 4 hours. Remove venison from pot, allow to rest for 30 minutes before slicing.