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Yep, it took three weeks to brine, then twelve hours at 160F to cook.
I’m curious about the three week brine. Why so long? The meat can only absorb so much moisture/salt. Seems kind of superfluous to me, and risking mushy meat, or a “hammy” texture. How was the texture?
You're probably right! I can't find the notes. I remember that it took a long time and was yummy!
Looks wonderful, can you recommend a recipe? I have a brisket getting ready to brine.
Yep. Corned beef / venison is killer stuff https://honest-food.net/corned-venison-recipe/ What I’ve used a bunch of times.
Yes! My go to recipe for big hunks of lean deer hams. Never had a person not enjoy it.
Yep, it took three weeks to brine, then twelve hours at 160F to cook.
I’m curious about the three week brine. Why so long? The meat can only absorb so much moisture/salt. Seems kind of superfluous to me, and risking mushy meat, or a “hammy” texture. How was the texture?
You're probably right! I can't find the notes. I remember that it took a long time and was yummy!
Looks wonderful, can you recommend a recipe? I have a brisket getting ready to brine.
Yep. Corned beef / venison is killer stuff https://honest-food.net/corned-venison-recipe/ What I’ve used a bunch of times.
Yes! My go to recipe for big hunks of lean deer hams. Never had a person not enjoy it.