Corned meat freezes very well, and like any cured meat lasts a long time in the fridge. Serving suggestions: Corned venison and cabbage, corned venison hash, or venison Reuben sandwiches. Om nom nom! Pastrami is a fantastic cousin of traditional corned meat. Instead of cooking in water the roasts are first smoked then steamed. It is always rubbed prior to smoking. Here's a good recipe from "The Meat Eater" Some EXCELLENT sauces to accompany this wonderful meat: Mustard Sauce (1cup Sour cream, 2Tbsp Dijon mustard, 1tsp sugar) or horseradish sauce (3Tbsp butter melted with 2Tbsp flour > light roux, 1Tbsp sugar, 1Tbsp cider vinegar & 1/4 cup prepared horseradish)
|“Eye of round” roasts, or loins from smaller deer are perfect to slice into medallions for hors d’oeuvres. A platter of miniature open face reubens on slices of rye “party loaf” would be sure to get rave reviews.
The Rules: Curing meats has specific rules. I recommend you read this section, then use the calculator mentioned towards the end to determine the correct amount of cure and the time needed to properly brine your roasts. The defaults in the recipe may not fit. This is extra important if you have a large, thick roast in your batch.
The recipe uses a wet "equilibrium curing" process for boneless meat. #1 cure is 1/16th Sodium nitrite (with an i) mixed with 15/16ths salt, tinted pink to avoid confusing it with plain salt. It's called Instacure #1, Prague Powder #1, and several other names. Though some just call it "pink salt", do NOT confuse it with Himalayan pink salt, which is NOT a cure. There is also a #2 cure, based on nitrate (with an a), which is used for things like long-term curing of dried salamis. #1 and #2 are NOT interchangeable.
It is important to be accurate when measuring cure. Weight is the safest repeatable measurement. If you don't have a precise digital kitchen scale, get one. They are like ten bucks on Amazon and work great.
The goal is to infuse the meat throughout with the quantity of salt and sodium nitrite sufficient to inhibit pathogens and produce the unique flavors and textures associated with cured whole meats like corned beef brisket.
This default recipe is based on 7lbs of boneless trimmed venison roasts brined in 4 quarts of water.
If you adjust the weight of the meat in the recipe to something other than 7lbs, make note of the amount of water the recipe now calls for. Then head over to this handy on-line calculator created by food scientist Professor Greg Blonder: genuineideas.com/ArticlesIndex/nitritecuringcalculator.html.
Set the step 1 slider to 200ppm for venison, or 150ppm if you're slumming it with beef or some other domestic meat. Prof. Blonder says "Venison has a more minerally flavor than beef, so a bit more curing salt is needed to reveal its characteristic 'hammy' notes." Enter the weight of your batch of meat in step 2. Enter the new water amount in step 3. Make a note of the amount of cure now called for.
Then scroll up and, using the thickness and shape of the thickest roast in your batch, enter those values. Make note of the resulting number of days you need to brine to assure proper diffusion of the goodies. If it's more days than you care to wait, read Prof. Blonder's note right below the results. Injecting the brine is a safe and effective shortcut. Or you could just cut the thickest roast into thinner pieces and re-compute.
The calculator accounts for how long it will take the cure to diffuse sufficiently through the cuts of meat for the wonderful magic to happen. Scroll up a bit more to see a link to a youtube video Prof. Blonder has created to illustrate how that diffusion really happens.