Recipe

Breezy Way To Corn Beef Venison Or Other Game Recipe

Add Step-by-Step Photos	Lovebreezy / All my dishes 9 months ago This is my favorite way to use deer meat. I use different cuts (not just brisket), which lets me control how lean I want it. This takes 3 – 4 weeks to “brine” so plan ahead for St. Patrick’s Day dinner. Prep:10m Cook:600m Servings:0	Lovebreezy
	beef venison gamemeat spices

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dragonwing

turtle66

refugeesre

sitbynelli

juels

clandestin

mark555

lacrenshaw

trigger

dollhead

ginlikedad

Ingredients

1 GLASS BOWL or CROCK or (if you’re confident enough) EXTRA LARGE ZIPPERED BAG.

. Be sure vessel is large enough to hold meat and water.

. [*I like to use a gallon glass pickle jar with a lid.]

. Do not use metal.

1 teaspoon SALTPETER.

¾ cup +/- SALT.

2 tablespoons SUGAR.

1 quart WARM WATER.

2 tablespoons MIXED PICKLING SPICES.

2 teaspoons PAPRIKA.

1 teaspoon +/- CHILE POWDER (optional).

2 cloves GARLIC, minced.

½ cup +/- ONION finely diced (optional).

6 pounds +/- MEAT = This can be Beef Brisket or Venison Roast, Elk, etcetera, even a Beef Tongue can be used.

1-2 quarts COLD WATER.

Directions

In GLASS JAR* combine SALTPETER, SALT, SUGAR and WARM WATER.

Stir until all three are dissolved in the water.

Add PICKLING SPICES, PAPRIKA, CHILE POWDER, GARLIC and ONION.

Add MEAT giving it a turn or two to coat all sides.

Then add enough COLD WATER to completely submerge the meat.

[If needed, put a heavy dish on top, to push meat down into the brine.]

Refrigerate for three to four weeks turning the meat (therefore stirring the spices), once or twice per week.

[This is why I like the pickle jar. You can just shake it up and even turn it over. Easy.]

Cook according to your favorite recipe.

~~~~~~~~~~

Tip: Saltpeter, a.k.a. Potassium Nitrate. A naturally occurring mineral source of Nitrogen.

. [I find this in the pharmacy.]

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Comments

lacrenshaw 9 months ago said:
I can't believe I'm seeing this, breezy! You know, it never entered my mind that you could "home-corn". I will have to try this. You have my hubby's five AND mine! Thanks so much for this post!
Lorraine

juels 9 months ago said:
The brine sounds fantastic! I love your method and the use of pickle jar here! Thanks for sharing this unique post!

turtle66 9 months ago said:
Good info bro.

clandestine 8 months, 3 weeks ago said:
Have my deer in brine. thank u

trigger 8 months, 1 week ago said:
Thank you Breezy for this brine wonderful recipe I also like the pickle jar idea.
Five forks and a big smile :)

fishtrippin 7 months, 3 weeks ago said:
I'll be trying this in the fall, all I have left is ground venison. Sounds great!

mark555 3 months, 3 weeks ago said:
I must have missed this one. Something I have always wanted to try.

ginlikedadrink 3 months, 1 week ago said:
We love venison but, I never would have thought to Irish up my deer meat! Gonna try this for Patty's Day, just have to hide the venison in back of the freezer.

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