VIDEO: How to make home cured corned beef

  • Thread starter Thread starter Averageiowaguy
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great videos but I don't understand why you don't treat your venison the same way?
 
JC1 said:
great videos but I don't understand why you don't treat your venison the same way?
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I'm going to try it with the backstraps (loin) next year. This year I was the only one in the party shooting straight so I gave the backstraps and one of the tenderloins to the other hunters. :)
 
I have some deer in the freezer I might try it on.

After curing do you heat before you eat or just slice it onto a sandwich? IIRC it should be brought to 170 degrees for ~10 hours before eating
 
JC1 said:
I have some deer in the freezer I might try it on.

After curing do you heat before you eat or just slice it onto a sandwich? IIRC it should be brought to 170 degrees for ~10 hours before eating
Click to expand...

I've got some recipes incoming for how to use corned beef. If you're planning on slicing it for like reubens , bring to a boil in a pot of water, reduce heat to simmer, cover and simmer 1 hour. Cool all the way in fridge and slice. If you want it fork tender, simmer longer. It makes a tremendous corned beef and cabbage. Video incoming in the next couple days. It's shot, I just need to edit.
 
Great video! I use Morton Tender Quick instead of kosher salt and pink salt and I usually throw some dried peppers into the spice mix.

If I make it with venison, I use what would be the equivalent of the bottom round roast in a cow. It's a lot leaner these beef brisket, but it has a similar coarse grain and texture.
I make dried chip beef the same way except I use a finer grained cut (like the eye of round or top round) and dry it after cooking
 
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