Corned Venison Recipe

Name: Corned Venison
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 lb. sugar; 2 oz. sodium nitrate; 1/2 oz. sodium nitrite; 3 lb. salt; 3 tsp. pepper; 1 tsp. ground cloves; 6 bay leaves; ½ tsp. pickling spices; 1 onion, minced; 4 garlic cloves, minced

Servings: persons

1
Place all ingredients in a pickle crock or glass jar and add water to make 6 gallons.
2
Corning should be done at a temperature of about 38u00b0.
3
If this is not possible, add 1/3 more salt for every 15u00b0 increase in temperature.
4
For example at 83u00b0 add 3 more pounds of salt.
5
Place the meat in the liquid and weight it down with a plate.
6
Cover and let it stand for 15 days.
7
On the 5th and 10th days, stir the liquid and turn the meat over.
8
On the 15th day, remove the meat and store in a cool place.

306

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 lb. sugar, 2 oz. sodium nitrate, 1/2 oz. sodium nitrite, 3 lb. salt, and more.

Yes, Corned Venison falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corned Venison

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