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.

 

[Gellar]

I’m smoking 2 2 pound roasts today into pastrami. How do you freeze what you don’t eat? Do you slice it as sandwich meat and freeze it in serving sizes or do you freeze as a whole muscle like it was when you smoked it and slice when you unfreeze?

 

[Brittany Chukarman]

I freeze it in chunks that would make 4 or 5 sandwiches and vacuum pack. It keeps really good.

 

[Wildabeest]

I’ve frozen it sliced and it kept quite well for a couple of months. If I were going to store it any longer, I would probably leave it unsliced.

 

[Gellar]

I freeze it in chunks that would make 4 or 5 sandwiches and vacuum pack. It keeps really good.

That’s how I’m thinking about doing it.

 

[Gellar]

So good…

 

[Addicting]

Pastrami pulled from the brine after 6 days. A bit nervous as there is different shades of meat color. Wondering if it’s sat in the brine long enough or if I’m worried about nothing.

I’ve read recipes that go from 4 days to 14 days.