Corned deer

[sbhooper]

Great eating!

 

[rwc101]

Aren't all Nebraska deer corned?



I'll see myself out.

 

[JV842]

I know most of mine are in South Texas!!!
That’s why the “buzz” word now is “harvesting” not hunting

 

[WildWill]

Looks great one of my favorites.

 

[LuckyGoose]

That looks like you nailed it. I have been wanting to do that. Would you be willing to share your recipe/process?

 

[MT_elk]

Mouth watering!

 

[sbhooper]

That looks like you nailed it. I have been wanting to do that. Would you be willing to share your recipe/process?
[/QUOTE

I will get the recipe up, shortly.

 

[sbhooper]

Here is the recipe, for the corned deer (beef, goose, or whatever you want it for).
Corned Meat
3-4 pounds of meat (4-6 goose breasts), cut into tennis ball sized chunks
2 1/2 Tablespoons Tender Quick
1/2 Cup Brown sugar
1/2 Tablespoon Mustard seed
1/3 Tablespoon Coarse ground black pepper
1/2 Tablespoon paprika
1/2 Tablespoon ground bay leaves
1/2 Tablespoon Allspice
1/2 Tablespoon garlic powder

Combine ingredients in bowl. Place meat in a gallon sized zip lock and cover with the dry ingredients. Seal the bag and shake it around making sure to cover the meat and rub it around. Leave it in the fridge for 7 days and each day shake and rub it around. Cook in oven at 350 degrees for 1.5 to 2 hours.

I have eaten this recipe with goose and deer. I do not generally like corned beef, because I think that it is usually a wet brine.

Just for a bit of added trivia, based on my search, I found that the word "corned" has nothing to do with corn. The origin, is from the kernels of salt used in the original brines, were large enough to where they looked like corn kernels. The name stuck.

 

[Sytes]

In time to view for dinner. Looks darn good! Will store that recipe.
Nice job!

 

[hank4elk]

I use Charcuterie or Hank Shaws recipe, which is a brine.
Corned elk is killer.

 

[Sask hunter]

I’m going to try this recipe!!

 

[sbhooper]

In time to view for dinner. Looks darn good! Will store that recipe.
Nice job!

You will not be disappointed. As I said, I am not a fan of the usual brine method, but I REALLY like this.

 

[LuckyGoose]

Thank you for taking the time to type that all out. I saved it and will brine some up some very soon. I have goose breast, sandhills, and some elk and whitetail roasts that I am going to compare.

 

[sbhooper]

Thank you for taking the time to type that all out. I saved it and will brine some up some very soon. I have goose breast, sandhills, and some elk and whitetail roasts that I am going to compare.

That sandhill should be fantastic! All of it will be, though.

 

[Boarmaster]

Looks great

 

[Trial153]

I always have brine bucket outside during the winter. Cover it and last a long time.