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Thread: Pickling Venison

  1. #1
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    Pickling Venison

    2.7kg (6lb) Salt
    900g (2lb) Fine Sugar
    85g (3oz) Powdered Saltpetre
    13.6lt (24 pints) Water
    Boil all the ingredients gently together, carefully removing any scum.
    When cold, pour it over the meat, every part of which must be covered with the brine.
    This may be used for pickling any kind of meat, and may be kept for some time, if boiled up occasionally with an addition of the ingredients.
    Time: A ham should be kept in the pickle for a fortnight
    A piece of beef weighing 6.35kg (14lb), 12 or 15 days.
    A tongue, 10 days or a fortnight. Note: For salting and pickling meat, it is a good plan to rub in only half the quantity of salt directed, and to let it remain for a day or two to disgorge and effectually to get rid of the blood and slime.
    Then rub in the remainder of the salt and other ingredients, and proceed as above.
    This rule may be applied to all the recipes we have given for salting and pickling meat.

  2. #2
    Excellent recipe. How would you deal with the meat after it's pickled for the recommended time? Would you hang it to dry?

  3. #3
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    Hang it in the oven from the racks with the oven on and door open with the temp set as low as it will go for a few hours

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