Corned Venison

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


1 ounce pickling spice

2 1/2 pounds salt, pickling or rock

1 ounce saltpeter (optional, for color preservation only)

1/2 pound brown sugar (substitute 1/4 cup molasses)

1 gallon water

Instructions: Boil all the pickling ingredients to insure a good blend and then let cool.

The venison is cut into slabs about two or three inches thick. Size is not really important, but you will want to be able to conveniently handle the meat, both in the pickling and cooking stages.

Rub each piece of meat with salt and then place on a supported rack, under which air can pass, for about a day. The salt will draw out the moisture in the meat and prepare it for pickling.

After a day or so, rinse off the salt (which will have become soggy) and submerge the venison slabs in the pickling brine. You will probably have to weight the meat down to keep some of it from floating on the surface.

The pickled ("corned") venison can be eaten within a few days, although it will keep for a long period of time if kept in the brine. Storage life is increased if the crock is kept in a cool place, preferably the refrigerator. A fermentation scum might appear on the surface, and this should be skimmed off, followed by a boiling of the pickling brine and contents for fifteen minutes.

Remember that corned venison, like most other processed meats, can be canned for longer storage times. Corned venison can also be converted into "chipped" venison by smoking the meat for three or four days. This will effectivelydry the venison, which can later be sliced paper-thin for serving in a white gravy.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 0

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