Leader in Game Processing Equipment and Supplies
Catalog Quick Shop | Log In | View Cart
Log In View Cart Checkout  
 SHOP ONLINE
    New Products
    Garden Harvest Selection
    Grinders
    Mixers
    Stuffers
    Smokers
    Tenderizers
    Dehydrators
    Jerky Makers & Accessories
    Seasonings, Cures, Spices & Rubs
    Casings
    Wrapping Supplies
    Books & Videos
    Vacuum Sealers
    Hunting
    Meat Lugs
    Saws and Slicers
    Knives, Cutting Boards, Sharpeners
    Gloves
    Kitchen Supplies
    Tanning
    Specials
    Gift Certificates
    Parts
    LEM Garage
    LEM Solutions

  ONLINE CATALOG
 
  PRODUCT INFO
    Product Manuals
    Warranty Registration
 
  RETAIL LOCATOR
 
  THE BRAND
    About Us
    Contact Us
    Testimonials
    FHFH
    Feedback
 
  BUTCHER'S CORNER
    Recipes
    Meat Processing Tips

Corned Venison


Ingredients:
  • 2 1/2  quart  Water
  • 6  tablespoon  Morton Tender Quick
  • 1/2  cup  Brown Sugar
  • 1 1/2  tablespoon  Pickling Spice
  • 1  tablespoon  Garlic Powder
  • 5  lb  Venison, large solid cuts deboned
Directions:
Combine one pint of the water with Tender Quick, brown sugar, pickling spice, and garlic powder in a medium saucepan. Bring to a boil over medium heat and stir until dissolved. Pour into a large food grade plastic container and add the rest of the water. When cool, add the meat and cover tightly with a lid. Refrigerate at least five, up to seven days, turning once every day. To cook, rinse the meat well and place in a large pot. Add one tablespoon of pickling spice to water, if desired. Cover with water and cook covered at a simmer for three to four hours. Freeze uncooked corned venison by placing desired amounts in vacuum seal bags. Remove excess liquid before sealing.
 

Related Products