Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Corned Beef

M dad corned a deer ham in a crock in the refrigerator, turned out really good. Not sure what recipe he used. I think it soaked for about a week.

Me either.

Jim C's looked pretty good, though!

I've used this recipe a couple of times to corn them and I just skip the the smoking process that turns them into pastrami. It's good, but my take is that it's no better than store bought, more work and probably more expensive. There are just some things that are better left to the experts. YMMV.

Mike

Looks so good I'll let the black-eyed peas and cornbread slide.

I do the pastrami move. I buy the store pre-made flats. The points have too much fat for me. I soak them in water overnight, then toss them in the smoker with a liberal coating of pickling spices. I smoke for 5-8 hours if I have the time. Then I place it in a pressure cooker with water and some juice like orange juice. That really helps get out the fat, and pushes water into it for moisture. Great for Reubans etc. If I need a dinner, I add cabbage, potatoes, and probably a little fruit like pears or apples for sweetness. That makes great comfort meal, and it it super easy.
I really like the smoker - pressure cooker method. The meat is fall apart moist, and not too fatty so you can stuff yourself without getting greased out.