Homemade Corned Beef

[tsulcoski]

Hi all

Time tested recipe for Homemade corned beef

In a 5 gal bucket with lid combine the following

2.5 gallons water
3/4# salt
3 oz Tender quick ( cure)
2 oz pepper
4 oz garlic
2 oz onion
3/4 # white sugar


Put beef in bucket of brine and let sit in basement or cooler place 50-60 degrees for three days, shaking to mix brine daily.

Refrigerate for three days, shaking daily to mix brine.

remove from brine and cook up.

 

[smoked]

yummm... pretty close to what I do, don't forget rub with some pepper and corriander and smoke to make pastrami!!!

got 5 roasts brining/curing as we speak in the garage fridge.....

 

[smokin' burt]

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!!!!!!

 

[deejaydebi]

Never corned venison bet thats real good. Bet it's not gamey at all.

Buckstrami!

 

[smokin' burt]

Deb...I have found so many ways to use Venison that I don't even bother cutting steaks,chops or other "plain jane" cuts anymore. And as far as the corned venison goes....SUPERB!!!!!. The wife and I vaccum seal some for later...but a good portion gets sliced up to use for sandwiches and we grind some up for homemade corned beef hash. Sometimes we use it in a boiled dinner with cabbage, potatos, carrots, celery, onion etc. etc. I have tried several brine type recipes and they're good...but this recipe is just as good (if not better) and easier. You be the judge...SMB