Corned beef/venison???

[SALMONATOR]

Just dropped a corned beef brisket into the crock-pot this evening and got to wondering what the process is for making beef into corned beef. I might like to try this with some venison roasts if it's not too much of a pain. Anybody ever try this? Thanks.

Al

[snakebit67]

Salmonator, I have had it before and it is damn good. I am trying to remember where, I will contact my buddy, I think his wife made it a few years ago. Just had a regular one myself yesterday.

[SALMONATOR]

Thank's snakebite. Sounded good to me too when I thought of it. Look forward to hearing back from you.

Al

[Lunker]

Here ya go cheif
this came form Dryhackles post back last year... Looks pretty good

Corned Venison, to 2 to 3 pound shoulder
2 qt. water
1/2 cup canning & pickling salt
1/2 cup morton's quick tender
3 tbs sugar
2 tbs pickling spice
2 bay leaves
8 black peppercorns
2 cloves garlic , minced

Place meat in glass or plastic bowl.
Combine ingredients , heat to boiling.
Cool, pour over meat.
Cover bowl with plastic wrap, refrigerate 4 to 5 days, turning meat occasionlly.

[snakebit67]

thanks lunker

[Lunker]

No Problem:) Someone try it now and let us know how it tastes. Mine never have a chance as a roasts they always end up as marinated steaks on the grill somehow...its very weird.:D

[SALMONATOR]

Thanks Lunk'. Guess I should have done a search. That doesn't sound too tough. I think I'll be trying it very soon.

Al

[Sawcat]

CORNED VENISON
2-3 pound brisket, flank, or shoulder roast up to 1" thick
2 quarts spring or distilled water
1/2 cup canning and pickling salt
1/2 cup tenderizing salt( Mortons Tenderquick)
3 tablespoons sugar
2 tablespoons mixed pickling spice
2 bay leaves 8 whole black peppercorns
1 or 2 cloves garlic, minced

Roll brisket or flank and tie loosly with butchers twine. Place in large glass or pottery mixing bowl, or a large oven cooking bag. In glass or enamel saucepan combine remaining ingredients. Heat just to boiling, Remove from heat, Cool. Pour cooled brine over meat. cover bowl with plastic wrap or seal oven bag. Refrigerate 4-5 days turning occasionally. Drain. Rinse meat with cold water.

To prepare;

Place meat in dutch oven and cover with cold water. Heat to boiling, Drain. Cover again with cold water and heat to a boil again, reduce heat and cover. simmer untill tender about 3 1/2 to 4 1/2 hours.
I usually add this to it:
After boiling for the second time and covering I like to let it cook untill almost tender 2 1/2 or 3 1/2 hours then add 5 or 6 carrots cut into pieces, let simmer for another 20 min. and then add 4 red potatoes, 2 quartered med. onions, and 1 small head of cabbage quartered. Simmer another 30 min. or so untill vegetables are tender as well as meat.

Hold on to your hats man that is good stuff, serves 4-6, Enjoy