Not unless it's also called something else ?
Layer garlic and salt between layers of meat, in a glass jar, leave in fridge or basement for several months, enjoy. Guess elk is mo betta than deer steak in this application
I been looking it up.
All the jug meat I find is cooked.
Nope raw, stack/layer with salt, pepper and garlic, stuff in GLASS jar getting all the air out til full, sit in back of fridge minimum of 30 days, enjoy
Thats wildern hell.
Does the meat denature like in ceviche? (sp)
Jim I’ll make some outta rank bull I killed to make him edible. Pics and review coming. 😂😂
Got me interested. Pics and more detail!!!!
Jim I’ll make some outta rank bull I killed to make him edible. Pics and review coming. 😂😂
If I come visit and you have been dragging your bare azz all oven in the snow.....I aint trying any!
Call me a sissy, but that seems a little funky to me.
So I have brine cured venison and waterfowl before but they are then cooked Or smoked after being pulled from the brine. Is that the intention or is this eaten straight out of the jar?
Yeah that is totally doable and the results can be pretty good. I make a half dozen corned deer roasts from old or rutting bucks every year. It makes some killer hash. I will do the same with a smoker full of goose breasts for pastrami. It is a great way to process it if not going into smoked sausages.
I use a freezer ziplock or a vacuum sealer bag. Morton’s tender quick works well or I will add some pink salt to kosher salt if I am looking to keep the color. My brines would be similar to yours but I add the picking spices to get the “corned beef” flavor.
A month in the brine would likely be too much for my taste. Mine usually brine for 7-8 days in the fridge for the salt absorption and flavor profile I like. Then the corned roasts are vacuum sealed and frozen to cook later. The geese are dry seasoned, smoked, sliced and then frozen.