corned venison?

[Keith Sage]

How do you corn venison?

[pawclaws]

Run yourself a Google for Corned Beef Recipes. You will discover a lot of different, yet very similar recipes. One of the most interesting things I discovered was that the process of corning meat has been used here in America since the settlers first arrived. Some of the most descriptive recipe jprocesses can be found published around the early to mid 19th century and are even mentioned in letters and diaries during the Civil War. Essentially you are constructing a "flavored" brine that draws out the blood and "pickles" the meat. Recipes always include salt, some form of nitrate (usually postassium) and possibly a sugar (usually brown), an acid or vinegar, and various combinations of spices for flavoring. While you do your research ponder this: Virtually all meat eaten during the nineteenth century was either eaten "fresh", smoked or corned. When you hear the term "Salt pork" or "salt beef" they can be considered synonyms for corned pork or beef. :)

[Ansel]

If you like corned beef - you'll really enjoy this.

Deli-Style Corned Venison

4 – 6 lb. Venison
5 T Morton Tender Quick
2 T Brown Sugar
1 T Course Ground Black Pepper
1 tsp. Ground Paprika
1 tsp. Ground Bay Leaves
1 tsp. Ground Allspice
½ tsp. Garlic Powder

Trim surface tallow from brisket (or any other cut of meat, the neck works well). In a small bowl, mix Morton Tender Quick & remaining ingredients. Rub mixture into all sides of brisket. Place brisket in a plastic bag & allow to cure 5 days per inch of meat thickness, turning the bag over daily. Place cured brisket in Dutch oven, add water to cover, bring to a boil, and reduce heat. Simmer until tender; about 3 to 4 hours.