My Homemade Corned Venison recipe

Every fall when we hunt I take a few of the roasts out and make them into corned venison.
    I freeze a couple of them for  corned beef and cabbage and the remainder I chop up after it is seasoned for the allotted time ,place into pint canning jars and pressure can 60 mins 15 lbs for a pint. this is the best  stuff for a cracker snack.
   I have made Grilled Reuben’s from this and put it in with my steamed or sautéed Cabbage,   It is just plain good. If I put it in half pint jars  I can send it with cheese and crackers in my husbands lunch.
It has that nice red color like corned beef.
Delicious. If you want to try this and have any questions —– Just ask me.
 corned venison

 

4 -6  lbs
venison roast (or two 3 lb. roasts)

5  tablespoons
morton tender quick meat cure meat tenderizer

2  tablespoons

brown sugar

1  tablespoon

black pepper

1  teaspoon

paprika

1  teaspoon
bay leaf powder

1  teaspoon

ground allspice

2  teaspoons

garlic powder

Directions:

1 Mix all dry ingredients and rub on roast.
2 Place roast in ziplock bag and refrigerate.
3 Allow to cure 5 days per 2 inches of meat, turning bag once a day.
4 Cure at least 5-7 days.
5 Place roast in kettle and boil 3-4 hours or until tender.

 or  place in a cast iron dutch oven and bake 325 for 3 hrs or until done, make sure it doesn’t get dry and add liquid of needed,
I am a wife- mother -and grandmother. I was hit with undiagnosed Lyme disease 20 years ago and just found out what was killing me in May of 2013, It has been a long road back to health and a journey that I am still on. My love has always been wild harvesting and eating. I love to fish, pick mushrooms and garden. I have made my own medicines and harvested what I pick wild for many years, I grow herbs and vegetables. I live on 5.5 acres with my husband and dogs and cats. we bought this property in July 2013 and am getting ready for chickens this spring. I am making Product to bring to the farmers market This summer in Spooner and planting herbs to sell there too. I hope that I can help people learn about what they don't know concerning the foods and medicines that are all around us that don't come for a grocery store. I hope you will come along with me and interact so you can learn about wild things, Especially the lowly dandelion who I believe is a queen. I will talk about many other herbs that are under your feet. Natures pharmacy is outside of your door.

2 comments

    • Lorraine Cook says:

      It is so easy, just mix your spices together – rub the meat – put in gallon plastic bags- and let it sit according to the directions in the recipe to how thick your meat s. I always calculate the date to take it out and write it on the bag so I don’t forget to pull it, I set it is cake pan stacked in a spot in the fridge. I have even taken out a frozen roast and thawed it and put the spice rub on it and it has turned out well, the spices cure it,
      Thanks for commenting and stopping by,

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