For the last 5 years people have been eating my corned venison/antelope/elk and asking how hard it is to make. It's easy as can be and I think a lot of the people in here could use this in their "trick bag".
"Corn" refers to the Olde English measurement of the grains of salt used...they were the size of small grain like wheat, rye, barley, and the like. Later on when North American maize showed up, it ended up stealing the generic name "corn" that used to apply to all amall grains. Today we won't worry about the size of the salt, just the proper make-up. You are going to use a combination of canning/pickling salt and Morton's TenderQuick. The pickling salt has no iodine or additives to keep it from clumping, but that's just fine. The TenderQuick has a little added nitrites/nitrates that help keep bacterial bogies from turning your meat into dripping, stinking, rotting flesh, always a plus.
Use whole cuts from the hind quarters, whole muscle groups work really well and on smaller deer, I have deboned a hindquarter and left it as one piece with good luck. Backstraps work particularly well for this and when cooked up and sliced across the grain provides one of the finest sandwich meats I have ever tasted. Smoke the corned backstrap and you will have venison Canadian bacon!
For each 4 lbs of meat:
Mix 1/2 cup each Tenderquick and pickling salt
1/4 cup sugar (brown or white)
2 Tbsp cracked black peppercorns
couple smashed cloves of garlic
Method #1 uses 2 qts of water to dissolve the dry ingredients and then you will submerge the cuts of meat in the brine for about 8 days, turning each piece daily while it cures. Method #2 just covers every side of the meat in the salts and again, turn each piece daily for at least 8 days. With either method, be sure to keep it refrigerated at 35-38 degrees F. If it gets warmer, things can go south, if it is colder the curing takes significantly longer. If using the method with water and the brine gets "ropey" or "gooey", pour it off, rinse the meat in cold water, and start a new batch of brine.
To cook, put the corned venison in a large pot, add a quart of water for each lb of meat (or more because it is salty) and bring just to a boil. Reduce heat and simmer just below boiling for 3 hours or longer, skim off any foam that forms on the surface of the pot. I put mine in a large roasting pan in the oven set at 200 degrees F. About 45 minutes before serving you can add a heap of whole carrots, potatoes, onions, cabbage cut in quarters, or whatever veggies you like. Always slice meat across the grain for best results. Remember to make more than you think you need because this stuff makes great sandwiches when cold.
And last tip: Don't thaw out a roast to brine...once meat has been frozen it just doesn't cure properly, always use fresh meat.
