Ok I cured a brisket about nine days ago. Using this recipe;
#3
03-15-2007, 05:06 AM
SMOKIN' BURT
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Join Date: Mar 2007
Location: Northeast Pennsylvania
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E-Z Corned Venison recipe
Heres one I use a lot.....
Per 4-6 lbs of Venison (I use nice lean hindquarter sections)
5 Tbsp. Morton Tenderquick salt
2 Tbsp. brown sugar
1 Tbsp. coarse ground black pepper
1 Tbsp. mixed pickling spice
1 tsp. paprika
1 tsp. ground bay leaf
1 tsp. ground allspice
2 tsp. garlic powder
Mix all dry ingredients well in a large bowl or shake in a sealed zip-lock bag until mixed well
Place meat portions in a gallon zip-lock bag(s) and add the dry ingredients, seal the bag and work the seasonings onto and into the meat until well covered
Refridgerate for 5-7 days working the ingredients around in the bag once a day (allow 5 days per 2" thickness of meat)
To prepare place the meat with the contents of the bag into a large enough pan to cover well with water and bring to a boil. reduce to a medium simmer and cook until tender. The wife has been using a pressure cooker lately to save time and it works out well
Enjoy!!!!!!
This is the first one that I have done. The flat weighed 5 pounds. Now would any of you soak this or just rinse it real good? We only boil for an hour and then steam till super tender and will be adding the cabbage etc. in the pot below the steam rack. I intend to add some cloves and bay leaves to the boil
#3
SMOKIN' BURT
Just Gettin' Started
Newbie
Join Date: Mar 2007
Location: Northeast Pennsylvania
Posts: 8
Rep Power: 0
E-Z Corned Venison recipe
Heres one I use a lot.....
Per 4-6 lbs of Venison (I use nice lean hindquarter sections)
5 Tbsp. Morton Tenderquick salt
2 Tbsp. brown sugar
1 Tbsp. coarse ground black pepper
1 Tbsp. mixed pickling spice
1 tsp. paprika
1 tsp. ground bay leaf
1 tsp. ground allspice
2 tsp. garlic powder
Mix all dry ingredients well in a large bowl or shake in a sealed zip-lock bag until mixed well
Place meat portions in a gallon zip-lock bag(s) and add the dry ingredients, seal the bag and work the seasonings onto and into the meat until well covered
Refridgerate for 5-7 days working the ingredients around in the bag once a day (allow 5 days per 2" thickness of meat)
To prepare place the meat with the contents of the bag into a large enough pan to cover well with water and bring to a boil. reduce to a medium simmer and cook until tender. The wife has been using a pressure cooker lately to save time and it works out well
Enjoy!!!!!!
This is the first one that I have done. The flat weighed 5 pounds. Now would any of you soak this or just rinse it real good? We only boil for an hour and then steam till super tender and will be adding the cabbage etc. in the pot below the steam rack. I intend to add some cloves and bay leaves to the boil
