Corned Venison
Corned Venison
7lbs venison
7lbs venison
Salt and Cure
  • 8ounces salt — by weight. If using canning/pickling or table salt, 8oz = 3/4 cup
  • 3ounces cure — by weight. Called Instacure #1 or Prague Powder #1. Some call it “pink salt” – but don’t confuse it with “Himalayan pink salt” which is not a cure, just hipster salt. 3oz = 1/3 cup.
After-brine rub (optional)
  1. Remove all bone, and trim well before weighing meat.
  2. Dissolve the salt, cure and dextrose in the water, then mix in the remaining brine ingredients.
  3. Using a non-reactive vessel such as glazed crockery, glass or food-grade plastic, submerge the meat in the brine
  4. Hold between 36 and 40 degrees. Your fridge is perfect. The garage, barn, root cellar, under the deck, etc will all be too warm, too cold, or will fluctuate too much.
  5. Stir the brine and re-arrange the meat daily, making sure all surfaces get exposed to the brine. This is called “overhauling” for some reason. It is more important than it sounds – don’t skip it.
  6. After 5-10 days (5 days for small thin roasts, up to 10 for large, thick roasts) remove and lightly rinse the meat. Brining too long is better than too short.
Cook option 1: Simmer
  1. Place roasts in a large pot of water.
  2. Optionally toss in a couple fists full of pickling spice.
  3. Bring to a boil on high heat, immediately reduce to a slow simmer (pay attention!).
  4. Cook at a slow simmer, 2 1/2 hours, covered. A water temp of 185°F is perfect. Check occasionally — but nothing to stress about so long as you keep it below boiling.
  5. Remove the roasts. Serve hot or cold. They will have shrunk a lot. Don’t worry, all the meat is still there!
Cook option 2: Sous Vide (shrinks less, retains more moisture, fantastic)
  1. Optionally add the after-brine rub. Though more associated with Pastrami than Corned, it is interesting. But I usually skip it. Try it both ways and see what you think.
  2. Vacuum seal roasts and cook 15 hours @ 175F
  3. Remove from bag, saving the liquid for use simmering vegetables such as cabbage and potatoes. Also useful to pour on sliced corned meat while gently reheating.
Recipe Notes

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!

One last thing — Pastrami is a fantastic cousin of traditional corned meat. Instead of simmering it involves smoking then steaming the brined roast. It is pretty much always rubbed prior to smoking. Here’s a good recipe from “The Meat Eater

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