Venison Corned Beef Recipe
2 weeks ago by Keith Worrall
Modified 2 weeks ago at 2 weeks ago
Venison Corned Beef
Have you tried making your own venison corned beef? It’s easy and delicious!
1 3 to 5 lbs venison roast
3-1/2 quarts water
1 packet Hi Mountain Original Jerky Cure
1 packet Hi Mountain Original Jerky Seasoning
3 tsp sugar
2 bay leaves
3/4 cup pickling salt
1/4 cup pickling spice
Trim any fat or sliver skin off the venison roast.
Combine all ingredients, except the venison, in a large pot and bring to a boil. Remove from heat and allow to cool completely.
Place venison in a non-metallic container and cover the venison with the cooled brine.
Refrigerate 5-7 days.
Remove the venison from brine and rinse under cold water.
Add the rinsed venison to a large pot and cover with cold water.
Bring to a boil, reduce heat and simmer 3-4 hours or until the venison is very tender.
Let the venison corned beef rest for 15 minutes, slice and enjoy!
Shop early and stock up now on Hi Mountain Jerky and Sausage Kits. Due to the uncertain supply chain issues, some Hi Mountain Jerky and Sausage Kits could be limited next year.