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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24 minutes ago, wicked salmon said:

Gotta make more

It is great. A perfect way to use venison. I use the front shoulder as well. Roll it up tight and put it in netting. Stays together very well when cured.

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12 hours ago, Miss em said:

Corn it, hit it with the coriander and pepper, smoke to 140 and you have some wonderful pastrami
.20171216_173859.jpg

Just made two hind quarters worth at the end of the season

Sent from my SM-G950U using Lake Ontario United mobile app
 

 

Just how I do my roast. Do you use a water bath in your smoker?

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