Corned Venison

by Remi Slabbinck
(Casco , MI U.S.A)

Corned Venison


Ingredients:

5- Tbsp. Morton Tender Quick (it is a curing salt for meat)
can be found at Meijer in a 2 # bag

2- Tbsp. Brown sugar

1- Tbsp. Black pepper

1- Tbsp. Allspice

½- Tbsp. Paprika

1- Tbsp. Garlic powder

8 to 10 Crushed bay leaves

4 to 6 lbs of venison, (the round or sirloin cut would be good).

(You could also try using a beef brisket??)

Instructions:

Trim all fat from meat. Mix all the spices together. Place the meat in a zip lock bag and pour spices over meat coating meat on all sides. Refrigerate meat for 5 days for each inch of meat thickness. Make sure you rub the meat in the bag every day for no more than 14 days. Boil meat for 1-1/2 to 3 hours or until tender. Making sure meat is always covered with water. Slice thin, and enjoy.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Submit a Venison Recipe.