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Corned Venison

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This is so easy to make and so delicious!!! I’ll have it for dinner tomorrow but I had to try a mini Reuben 

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Looks Great!! Im going to try making that in the next couple months. 

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8 minutes ago, Integracingsr said:

Looks delicious. What’s the recipe?

 

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2 minutes ago, Rusty said:

Yummy.  :cheers:

:agree:

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4 minutes ago, Integracingsr said:

Thanks for sharing the recipe. Definitely trying this one. 

I have no clue why everything is with kosher salt since it is more expensive and you get less salt than regular table salt. But remember you if you use regular salt you need to use less than they call for in kosher. You can find out  how much less on the net, I don’t remember the conversion 

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I tried it last year. you have to be precise in your cooking times . I made two of them and one came out great and another came out like rubber... More my fault than anything.... 

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6 minutes ago, Deerslayer21 said:

I tried it last year. you have to be precise in your cooking times . I made two of them and one came out great and another came out like rubber... More my fault than anything.... 

I simmer it for 1.5hrs(this was a small roast). Bigger roast may need more but you want to use the smallest pot possible and and make sure the roast is totally submerged. If you use large pot, with tons of water to get the roast covered, you are deluding the the spies/flavor of the meet. Any portion not covered will become rubbery. 

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I have no clue why everything is with kosher salt since it is more expensive and you get less salt than regular table salt. But remember you if you use regular salt you need to use less than they call for in kosher. You can find out  how much less on the net, I don’t remember the conversion 
Kosher salt doesn't have iodine added to it like most table salts do

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