Salt beef/venison

[.308Stalker]

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?

 

[shakey jake]

ive made corned venidon a few times, not quite the same but very good

 

[.308Stalker]

I think I might give it a try, I couldn’t believe how nice it was and that I’d never had it before. So good.

 

[Utectok]

Smoked pastrami with venison is amazing

 

[Morkai]

My kind of thread, please post the results.

@shakey jake and @Utectok do you have any pictures?

 

[shakey jake]

My kind of thread, please post the results.

@shakey jake and @Utectok do you have any pictures?

no sorryi just ate it.
recipe can be found on hank shaws blog

 

[shakey jake]

just looked it up You searched for corned venison - Hunter Angler Gardener Cook.
its third in the list

 

[Paul 600]

Smoked pastrami with venison is amazing

One of my favourite products!

 

[Utectok]

My kind of thread, please post the results.

@shakey jake and @Utectok do you have any pictures?

Sorry all eaten. It’s easy to do salt/sugar brine for a week then hot smoke for 8hours

 

[Morkai]

Sorry all eaten. It’s easy to do salt/sugar brine for a week then hot smoke for 8hours

Are you using the brisket like you would with beef?

 

[Utectok]

Meat Curing Calculator for Curing Meat

Calculate the right amount of curing salt per pound of meat with our helpful tool. Ensure perfect results for your cured meats.

eatcuredmeat.com

This bit
“For Wet Brining Using Equilibrium Brining“

 

[Utectok]

No I use boned out haunch individual muscle groups

 

[Utectok]

The above link is the important bit

 

[.308Stalker]

Smoked pastrami with venison is amazing

Going to have to try this as well.

 

[Utectok]

“For Wet Brining Using Equilibrium Brining”
This is the bit you need

 

[.308Stalker]

Thank you, I will look that up.

 

[Utectok]

Thank you, I will look that up.

About 2.5% cure salt and 1% sugar

 

[hoodwink]

Goose Breast is good with this method as well. Even the Canadas that not many people want to eat.

 

[.308Stalker]

Be interesting to try a few different meats and see how they taste. I’ll have to get out on the wildfowl.

 

[Yorgh]

I've just started to cook a bone in roe leg after curing with a pastrami dry cure mix. Bit of a pre Xmas experiment to see how it turns out!