Corned elk
- Thread starter Gr8bawana
- Start date
Iron Mike
Active Member
So the first thing you need before you start is a glass container large enough to put your meat in and have it be covered with the brine, and be able to have it fit in your fridge. Do not use metal, it must be a large glass jar or a glass baking pan.
Corned Venison recipe
1 piece of venison/beef 2-3 pounds and it has to be just about 2" thick
2 quarts of spring, distilled, or clean well water. No city water
1/2 cup canning or pickling salt
1/2 cup Morton's tender quick salt
3 Tablespoons sugar
3 Tablespoons mixed pickling spices
3 hand crumbled Bay leaves
20 whole pepper corns
3 cloves of garlic minced. Hard to find but Russian garlic is really good, but any strong garlic is good.
Place your piece of meat in your glass container, in a glass or Teflon coated pan combine water and all seasonings. Heat just till it boils than remove pan from heat immediately, and let brine cool to around room temp. Pour cooled brine over meat till it's completely covered in the brine. Cover the container and refrigerate for 7 days agitate the brine once a day.
To prepare place brined meat in a glass or Teflon coated pan, cover with cold water. Heat to boil, then bring back down to simmer for about 1 to 1 1/2 hours.
Instead of the above step if you want to make Pastrami instead follow this step. Place meat in cold water and bring to boil, remove meat immediately when water boils, then roll meat in course ground pepper. Smoke for about 4 hours depending on your smoker. I like hickory or mesquite.
Let me know how it goes! Enjoy
Corned Venison recipe
1 piece of venison/beef 2-3 pounds and it has to be just about 2" thick
2 quarts of spring, distilled, or clean well water. No city water
1/2 cup canning or pickling salt
1/2 cup Morton's tender quick salt
3 Tablespoons sugar
3 Tablespoons mixed pickling spices
3 hand crumbled Bay leaves
20 whole pepper corns
3 cloves of garlic minced. Hard to find but Russian garlic is really good, but any strong garlic is good.
Place your piece of meat in your glass container, in a glass or Teflon coated pan combine water and all seasonings. Heat just till it boils than remove pan from heat immediately, and let brine cool to around room temp. Pour cooled brine over meat till it's completely covered in the brine. Cover the container and refrigerate for 7 days agitate the brine once a day.
To prepare place brined meat in a glass or Teflon coated pan, cover with cold water. Heat to boil, then bring back down to simmer for about 1 to 1 1/2 hours.
Instead of the above step if you want to make Pastrami instead follow this step. Place meat in cold water and bring to boil, remove meat immediately when water boils, then roll meat in course ground pepper. Smoke for about 4 hours depending on your smoker. I like hickory or mesquite.
Let me know how it goes! Enjoy
Last edited:
No problem. Hope you guys put it to good use. I actually make a bunch of the pastrami every year and that's what I use for lunch meat for work for most if the year.
