New Menu Corned Venison :: Good Recipes

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Corned Venison

"This is a delicious manner to utilize the shoulders of deer or elk. The procedure takes a little time however is nicely well worth it. The curing receives rid of the gamey taste of the venison. You may additionally add one tablespoon of pickling spice if preferred for a greater severe flavor."

Ingredients :

2 cups water
6 tablespoons sugar-based curing aggregate (inclusive of Morton® Tender Quick®)
half cup brown sugar
4 half of teaspoons pickling spice
1 tablespoon garlic powder
6 cups cold water
five pounds boneless shoulder venison roast

Instructions :

Prep : 5M	Cook : 20M	Ready in : P5D

Bring 2 cups of water to a boil in a saucepan over excessive warmth. Stir in the curing combination, brown sugar, pickling spice, and garlic powder; stir till dissolved then put off from the warmth. Pour 6 cups of cold water into a 2-gallon container, and stir inside the spice combination. Place the boneless venison into the brine, cowl and refrigerate.
Leave the venison within the fridge to brine for five days, turning the meat over every day.
To cook dinner, rinse the beef nicely, vicinity into a large pot, and cover with water. Bring to a boil, then reduce warmth to medium-low, cowl, and simmer for 4 hours. Remove the venison from the pot, and allow to relaxation for 30 minutes earlier than slicing.

Notes :

You can also freeze raw corned venison via placing the preferred amounts in vacuum sealable bags. Do no longer rinse meat earlier than freezing, but cast off extra liquid earlier than sealing.
Try the usage of a Reynolds® sluggish cooker liner in your gradual cooker for less difficult cleanup.

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