Homemade Corned Venison - Brined
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
6 d 22 hrs 40 mins
-
Total Time
6 d 22 hrs 50 mins
-
Servings
5 pounds
-
Calories
1365 kcal
-
Course
Main Course
-
Cuisine
American
Homemade Corned Venison - Brined
Report
This takes days to marinate but it so worth the wait~ the best way to eat some of those tougher cuts of venison leg roasts!
Share:
Ingredients
Corned Venison - Brine Method
- 2 rear leg roast either top rounds, bottom rounds, or bottom butt (about 5 lbs, large, boneless
- 2 cup water
- 6 Tablespoon curing mixture such as Morton's® Tender Quick®, sugar-based
- 1/2 cup brown sugar
- 4 1/2 teaspoon pickling spice
- 1 Tablespoon granulated garlic
- 6 cup water cold
Dry Rub Method for Corning Venison
- 5 pounds venison leg roast
- 5 Tablespoon Curing salt Morton’s® Tender Quick® brand
- 2 Tablespoon brown sugar
- 2 teaspoon black peppercorns
- 2 teaspoon granulated garlic
- 1 teaspoon paprika
- 1 teaspoon bay leaf powder I grind up bay leaves in my spice mill, instead of buying them already ground.
- 1 teaspoon ground allspice
Instructions
Corned Venison - Brine Method
- Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved. Recipe for Homemade Pickling Spice.
- Pour the 6 cups of water into a large container and then stir in the pickling mixture. Place the venison into the the brine. Cover and refrigerate.
- The length of time needed for the venison to brine all the way through, depends on the thickness of the cut. Morton's® suggests 5 days for every 2 inches of thickness. So, if your roast is 4" thick, it will take 10 days to brine all of the way through! I brined the bottom butts for about 14 days to achieve the entire thickness was cured. The largest top rounds took about 21 days.
- For instructions to cook the venison, see here.
Dry Rub Method for Corning Venison
- Here is where to find the Morton's® Tender Quick®
- Mix all ingredients in small bowl. Rub all over the surface of the roasts. Place roasts in a container or a sealable bag and place in the refrigerator. Cure for 5 days per 2 inches of meat thickness. Turn meat over once per day. Takes at least 5-7 days, for small roasts. Up to 21 days for larger roasts.
- Once corned, meat must be rinsed off and cooked thoroughly.
- For instructions to cook the venison, see here.
Equipments used:
Notes
- Notes** Recipe for Pickling Spice
- Recipe for Cooking the Corned Venison
- Make sure you let the roasts sit in the brine long enough to "corn" all the way through! This will depend on the size of the roasts, but 21 days is suitable for larger buck roasts! I have even let them go 30 days for huge roasts. 14 days is minimum amount of time for small to medium roasts.
- Roasts can be brined from fresh, or from frozen. Refreezing roasts after the brine process is not a problem.
- Once meat is rinsed off. Dry thoroughly. I recommend vacuum packing meat, if freezing.
Nutrition Information
Show Details
Serving
1lb
Calories
1365kcal
(68%)
Carbohydrates
30g
(10%)
Protein
146g
(292%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Cholesterol
538mg
(179%)
Sodium
339mg
(14%)
Potassium
2121mg
(45%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Vitamin A
225IU
(5%)
Vitamin C
0.7mg
(1%)
Calcium
75mg
(8%)
Iron
22.2mg
(123%)
Nutrition Facts
Serving: 5pounds
Amount Per Serving
Calories 1365 kcal
% Daily Value*
| Serving | 1lb | |
| Calories | 1365kcal | 68% |
| Carbohydrates | 30g | 10% |
| Protein | 146g | 292% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 538mg | 179% |
| Sodium | 339mg | 14% |
| Potassium | 2121mg | 45% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 22.2mg | 123% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
Other Recipes
You'll Also Love
