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Corned Venison

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9 minutes ago, Bowhunter444 said:

Kosher salt doesn't have iodine added to it like most table salts do

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You need iodine in your diet 

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22 minutes ago, Bowhunter444 said:

But it's not good for use in brinesScreenshot_20200113-133401_Google.jpg

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This I know, for pickling and meat curing no iodized salt.
daily cooking use table salt, you need iodine.
 

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Quote

What’s the recipe?

here's mine.

by the way I believe Iodine will react poorly with either the ingrediants or cookware.

Corned Venison

 Brine

5 qts Ice water

¾  cup kosher salt

1/3 cup instacure no 1

½ cup powdered dextrose

½ cup pickling spice

 

Submerge venison in brine and refrigerate Meat not over 3” thick will cure in about 3 days(72hrs.)  add 24 hrs. for each additional inch of thickness.

By injecting brine  it will cut the curing time .

 

Discard brine and make it as you would store bought.

 

  To turn into Pastrami

 mix together

1 Tablespoon  Coriander

1 Tablespoon Paprika

1 Teaspoon Black Pepper

Rub over meat and  Bake  at 225 till 175 internal temp. or toss in      the smoker.

Edited by jerseyhunter

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Which cuts of the deer are best for this treatment - I would imagine that the brisket on a deer unless a monster would be too small.  Am I wrong here?

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4 minutes ago, madeinuk said:

Which cuts of the deer are best for this treatment - I would imagine that the brisket on a deer unless a monster would be too small.  Am I wrong here?

I use any of the large muscles from the rear leg.

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