Post by strippitman on Sept 25, 2014 8:33:12 GMT -5
If you like corned beef, you're gonna love this! It is very, very easy to make. The worst part is you have to let it soak in brine for a week but it is well worth the wait. Sorry, I made this about a week ago and forgot to take pictures but I promise you this looked just like corned beef you get from the store when it was finished and it tasted even better!
1/2 gallon water
1 cup kosher salt
1/3 cup sugar
1/2 ounce Instacure #1 (pink salt)
1 TBSP black pepper
1 TBSP coriander seeds
12 bay leaves
1 TBSP red pepper flakes
1 TBSP dried thyme
1 tsp caraway seeds
1 cinnamon stick
6-8 cloves, chopped
5 cloves of fresh garlic, chopped
4-6 lbs. venison roast, cut so that it makes a few 1" thick steaks
1. Add everything except the roast to a large pot and bring to a boil. Remove from heat and add a few handfuls of ice to pot to cool down the brine to room temp.
2. Meanwhile trim silverskin from roast but try to leave any fat on that you can.
3. Once the brine has cooled, find a container just large enough to place roast in and also be able to cover with about an 1" of brine. If you have trouble with meat floating to the top, take a ziploc bag and fill it with water and lay it on top of the meat to keep it submerged in brine.
4. Place in refrigerator for 6-7 days.
5. Once the cure time is up the meat can be simmered in water on a stove, or cooked in water in a crock pot, or (this is my favorite method) placed in a pressure cooker for 15-20 minutes.
I cooked mine in my pressure cooker and it was the most tender, delicious piece of meat I've ever eaten. I used the leftovers to make the best damn reuben sandwiches ever! Enjoy fellas!
1/2 gallon water
1 cup kosher salt
1/3 cup sugar
1/2 ounce Instacure #1 (pink salt)
1 TBSP black pepper
1 TBSP coriander seeds
12 bay leaves
1 TBSP red pepper flakes
1 TBSP dried thyme
1 tsp caraway seeds
1 cinnamon stick
6-8 cloves, chopped
5 cloves of fresh garlic, chopped
4-6 lbs. venison roast, cut so that it makes a few 1" thick steaks
1. Add everything except the roast to a large pot and bring to a boil. Remove from heat and add a few handfuls of ice to pot to cool down the brine to room temp.
2. Meanwhile trim silverskin from roast but try to leave any fat on that you can.
3. Once the brine has cooled, find a container just large enough to place roast in and also be able to cover with about an 1" of brine. If you have trouble with meat floating to the top, take a ziploc bag and fill it with water and lay it on top of the meat to keep it submerged in brine.
4. Place in refrigerator for 6-7 days.
5. Once the cure time is up the meat can be simmered in water on a stove, or cooked in water in a crock pot, or (this is my favorite method) placed in a pressure cooker for 15-20 minutes.
I cooked mine in my pressure cooker and it was the most tender, delicious piece of meat I've ever eaten. I used the leftovers to make the best damn reuben sandwiches ever! Enjoy fellas!