Venison corned beef

[wvhunter1965]

Thinking about using a hind quarter of a deer to make corned venison using Waltons Corned Beef seasoning and cure. Seeing how this is normally made with brisket, is it likely to turn out dry using venison hind quarter since there is little to no fat?

[processhead]

I haven’t reviewed the process for corned beef, but I use venison hind quarter roasts to make pastrami which is pretty similar.
My process involve pumping the roasts with brine and seasonings which juices up the venison quite a bit.
Obviously it won’t be as fatty as a beef brisket used for corned beef, but after smoking it is moist. I slice the pastrami very thin after it is finished.

[Deepwoodsbutcher]

wvhunter1965 I have made corned venison from the hind before and it’s awesome. I have only made it from my own recipe, but it turned out great.

[RandyNight]

I’ve never pumped the brine, I used to put in a container in refrigerator with enough brine to cover. Now I have a chamber sealer so I vacuum pack with brine and refrigerate the venison 3-4 days. Never been too dry.

[calldoctoday]

RandyNight Yet another great reason to find a way to secure a chamber sealer.

[oldtimer]

I’m so glad to see your post, I love pastrami and corned beef! I have been wanting to do the same thing. I have seen where after smoking it for pastrami steam it or wet smoke it. Just what i have heard! I will do this next year!!

[Dr_Pain]

Hey Paul, pastrami is essentially corned beef smoked. Montreal smoked meat is corned beef smoked and steamed. I would say that if Paul can make pastrami then you are more than safe doing corned venison

[DoubleDRD]

We are fans of corned venison and we use the Walton brine mix. I will say after it is complete, we cube it and pressure can it with a little beef fat so it is ready to just warm up and use.

[Kendall Stevens]

I’ve made venison corned beef a few times now and it is awesome. It disappears very quickly. I have not tried the Waltons brine yet. I use a recipe from scratch with a pickling spices recipe from Fox Valley Foodie. I leave it in the fridge for 14 days, taking it out every couple of days and stab it multiple times with a knife or big fork to let the brine work its way into the center of the roast. You could use an injector though. It takes about 7-8 hours in the smoker at 200 degrees. After four hours, I wrap it in aluminum foil and finish smoking until internal temp of 150 degrees. This keeps it moist. You can also cook it in a pan of water or a crock pot.