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Venison Roast
Venison Roast
Using the corned game recipe I am corning a venison roast. Started it yesterday and I double bagged it. Roast
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Dick
Never quit learning!
Never quit learning!
My first failure. I did smoke the roast. This turned out to be very salty. I have cut it in half and have it simmering in water to try and get as much salt out as possible. I did not use water in the cure. That was a big mistake.
40° brine (10° Baumé) for 1 kg (2.2 lb) of meat
salt, 60 g (2.1 oz or 3.3 Tbs)
Cure #1, 18 g (1 Tbs)
sugar, 42 g (1.5 oz or 3 Tbs)
1 bay leaf, 1/2 tsp. black pepper, 1/2 tsp, ground cloves, 1/2 tsp. dried juniper berries.
Meat can be smoked as well. Follow instructions for smoking Pastrami.
40° brine (10° Baumé) for 1 kg (2.2 lb) of meat
salt, 60 g (2.1 oz or 3.3 Tbs)
Cure #1, 18 g (1 Tbs)
sugar, 42 g (1.5 oz or 3 Tbs)
1 bay leaf, 1/2 tsp. black pepper, 1/2 tsp, ground cloves, 1/2 tsp. dried juniper berries.
Meat can be smoked as well. Follow instructions for smoking Pastrami.
Dick
Never quit learning!
Never quit learning!
I went back and reviewed what I did with this venison roast. I did not eliminate the water and my notes say I used the recipe in the link posted in first post. The only difference is I used prepared pickling spice. Link to recipe is listed below as curing recipe.
[URL=http://]Curing recipe[/URL]
Instructions
Place meat in 40° (10° Baumé) brine (see note), cover with weight plate to keep meat below brine.
On the 5th and 10th day, reverse the order of meats (top piece on the bottom, and the bottom piece on top). Remove meat after 15 days.
40° brine (10° Baumé) for 1 kg (2.2 lb) of meat
water, 500 ml (2 cups)
salt, 60 g (2.1 oz or 3.3 Tbs)
Cure #1, 18 g (1 Tbs)
sugar, 42 g (1.5 oz or 3 Tbs)
Meat can be smoked as well. Follow instructions for smoking Pastrami.
The only difference so far is that I have not simmered the meat for enough time.
This is just a stronger salt taste than I am use too so far. We will see how it is after more cooking.
[URL=http://]Curing recipe[/URL]
Instructions
Place meat in 40° (10° Baumé) brine (see note), cover with weight plate to keep meat below brine.
On the 5th and 10th day, reverse the order of meats (top piece on the bottom, and the bottom piece on top). Remove meat after 15 days.
40° brine (10° Baumé) for 1 kg (2.2 lb) of meat
water, 500 ml (2 cups)
salt, 60 g (2.1 oz or 3.3 Tbs)
Cure #1, 18 g (1 Tbs)
sugar, 42 g (1.5 oz or 3 Tbs)
Meat can be smoked as well. Follow instructions for smoking Pastrami.
The only difference so far is that I have not simmered the meat for enough time.
This is just a stronger salt taste than I am use too so far. We will see how it is after more cooking.
Dick
Never quit learning!
Never quit learning!