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Corned Venison

Killer Noms Wild Game Recipes and Techniques

 

Ingredients

  • 7 lbs venison ( - boned, trimmed)
  • 5 quarts water ( - water used in any curing, pickling or fermenting process should be chlorine free. Tap water often has chlorine.)
  • 6 cloves garlic ( - Crushed or diced)
  • 113 grams pickling spice ( - by weight. 1/4 cup per oz.)
  • 24 whole cloves ( - optional)
  • 6 grams ground allspice ( - optional)
  • 35 grams whole black peppercorns
  • 85 grams powdered dextrose ( - by weight. OK to substitute table sugar.)
  • 227 grams salt ( - by weight. If using canning/pickling or table salt, 8oz = 3/4 cup)
  • 85 grams cure ( - by weight. Instacure #1 or Prague Powder #1. 3oz = 1/3 cup.)
  • 312 grams Morton "Tender Quick" ( - ALTERNATIVE to salt and cure above. By weight 11oz = 1 cup)
  • 99 g Coriander
  • 85 g black pepper
  • 57 g mustard seed
  • 57 g dill seed
  • 7 g mace
  • 7 g Clove
  • 7 g chili flake

Directions

  1. Remove all bone, and trim well. Make the brine by mixing all of the ingredients except the venison and optional salt pork. Start with the...
  2. Get the full instructions at Killer Noms Wild Game Recipes and Techniques
Corned Venison

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Unrated
Author:
Steve Jones
Cuisine:
American
Category:
Prep
Recipe Yields:
7 lbs venison