wicked salmon

Corned venison

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I haven't done corned vension but make corned Canada goose and it turns out great. Two changes I make are to add a fruity beer instead of water and brown sugar instead of white sugar. I cant remember where I got the recipe.

 

I need to try making pastrami, seems like it is corned with pepper/spices casing.

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Sausage maker has the cure and pickling spices you need. If you leave your venny in large roasts it takes ten days to cure if smaller sized chunks half that.

Edited by Nautitroller

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