Salt beef/venison

[.308Stalker]

Sounds good, let us know how it tastes when your done. I had a go at beef and it was a little too salty so going to try again with slightly less curing salt before trying some other meats.

 

[redcoat]

I have hot smoked venison for many years, very good indeed! I make salt pork when I slaughter one of my Saddle back pigs both dry salt and brining, I tend to hot smoke venison and cold smoke goose breasts and my pork products after brining.
Cold smoked salt and garlic and hard cheese is fantastic as well and not difficult to do.
Regards
Nick.

 

[Yorgh]

Will do- I used a ready made mix called surfy's salt beef dry cure which should reach an equilibrium even if left longer than suggested. In a low oven now without soaking so fingers crossed. I've tried it before just on a smaller piece of boned out haunch and found it delicious and not too salty. I hope this bigger piece turns out as tasty!

 

[.308Stalker]

Sounds good, I hope you enjoy it. I think I overcooked mine too, I had it on a low heat for around 2 hours but think the pan was a bit hot. I might try it in the oven myself next time.

 

[Yorgh]

Looking forward to smoking some venison too- I'm new to stalking (since the spring) so keen to try lots of recipes. I've only taken three deer so far but with a hungry and fortunately appreciative family I don't get to experiment much before it's gone!

 

[Freeforester]

Cold smoked venison ain’t so bad…

Also great shredded on scrambled eggs:



Meanwhile, and off-topic admittedly, Captain Carpaccio is still doing his thing…

 

[Yorgh]

Very pleased with the result, it won't last long!

 

[Heym SR20]

I once tried to make venison braeola. It went green.

I was running a coupe of lobster pots at the time - best bait I ever used and account for several large lobsters.

I think it was a fair result.

 

[weblyish]

Reigniting an old thread in case anyone has more good advice for salt venison/ venison salt beef /corned venison

I have just finished my first salt lee batch of muntjac haunch salted like salt beef brisket and was not impressed not sure if it was the complete lack of fat or the species/cut but it didn't have any flavour beyond salt and instead of turning tender just went to mush

I do salt (actual as in Cow) beef brisket often so do understand the process and can get it right just not sure of it is worth trying again or just move on

I have a fallow hanging and could start again and even have the brisket clean ready to use but is it worth it (brisket normally goes to jerky if it is not at all shot through and I'm happy with that but could give it up this time as a test )


Advice?

 

[TringSaint]

I recently had a really tasty salt beef bagel and I have ordered the ingredients to try my own salt beef joint. This got me wondering if anyone has tried a salt venison or wild bore version?

Try this recipe for salt beef / corned beef:

Homemade Corned Beef Is Easier Than You Think

This impressive but easy homemade corned beef hands-down beats anything you can buy in the store.

www.simplyrecipes.com

 

[weblyish]

Try this recipe for salt beef / corned beef:

Homemade Corned Beef Is Easier Than You Think

This impressive but easy homemade corned beef hands-down beats anything you can buy in the store.

www.simplyrecipes.com

Any specific cut?
Brisket off a cow but what's similar off a deer apart from anything off an old red stag

 

[TringSaint]

Any specific cut?
Brisket off a cow but what's similar off a deer apart from anything off an old red stag

I’ve only done it with beef brisket, not venison, but you could try a boned out haunch of a smaller deer like a munty or cwd (or a young roe)