Posted: 2/20/2008 11:20:34 AM EDT
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My son wanted me to try corning venison, so I checked out some recipes in game books as well as on the net. Picked one out and tried it on back straps. Unbelievably good. My son couldn't get over how well it came out. 3-5# meat 5 tbsp Morton Tenderquick (this apparently is the key ingredient) 2 tbsp brown sugar 1 tbsp coarse black pepper 1 tsp each paprika, allspice, ground bay leaf, garlic powder. Rub mixture into meat, place in plastic bags, refrigerate for 5-10 days, turning meat over daily. Rinse, put meat into already boiling water ( another key factor ), boil for 15 minutes. Turn down heat and simmer for 2-3 hours. We've since tried other cuts and they all came out good |
You should be able to get the Tender Quick at most grocery stores. Ours carries it next to the pickling salt. $3.99 for the 2# bag. It goes a long way. I tried a recipe with regular salt and it tasted like bland boiled meat. |
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The Tenderquick is not a tenderizer as such, but a source of pickling salt – sodium nitrate or sodium nitrite used to give that nice pink color to cured meat. Without it, jerky, hot dogs, bacon, ham, corned beef, etc. would all be the same brown or gray of cooked meat. Just look for meat pickling salt which includes a nitrate or nitrite source. |
I think it's to rinse away the blood, not the spices. I gave my cuts a quick rinse, but I'd guess that part is optional. |