Venison Roast
Posted: Wed Dec 21, 2011 15:36
Using the corned game recipe I am corning a venison roast. Started it yesterday and I double bagged it. Roast
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Venison Roast
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Posted: Wed Dec 21, 2011 16:06
Did we lose a portion of your text? The word roast sort of hangs out there all alone.
Posted: Wed Dec 21, 2011 16:34
That is a link to the recipe, just click it.
As it worked out my roast weighed 2.2 lb
As it worked out my roast weighed 2.2 lb
Posted: Mon Jan 02, 2012 20:43
I plan on pulling the roast tomorrow. What do you think of smoking it after corning?
Posted: Mon Jan 02, 2012 20:57
Isn't that what makes it pastrami?
Posted: Mon Jan 02, 2012 21:01
It would be pastrami. I wondered if the roast would be to lean to be worth trying it.
Posted: Wed Jan 04, 2012 00:08
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.
Posted: Wed Jan 04, 2012 02:21
Time in brine is an important factor. Strong brine short time, weak brine longer time.
Posted: Wed Jan 04, 2012 14:07
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.