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Corned Deer
Adapted from a recipe from Deer Classic Magazine
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~ 5 qts bottled water
~ 11 oz. Morton Tender Quick
~ 3 oz. sugar
~ 8 cloves garlic, diced
~ 1 1/2 cups of your favorite pickling spice, adjust to taste.
~ 1/4 cup peppercorns
~ 1 1/2 lb's deer per quart of brine
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Mix all of the ingredients together in a large glass vessel, glazed crock or a food grade plastic container.
Debone the deer and trim off all the fat and sinew on the outside of the meat.
Place the meat in the brine, cover and place in refrigerator. Keep under 40 degrees but above freezing.
For thin cuts of meat, leave in the brine for at least three days. Thicker cuts up to seven days. It is better to go too long than not long enough.
Stir the meat daily so it absorbs the brine evenly.
When meat is done, rinse lightly under cold water.
Cook as you would corned beef or freeze until later.
Serve and Enjoy!
Notes:
1) Too much brine is better then not enough.
2)You can adjust the recipe up or down just keep the ratio of water and Tender Quick the same.
3) Instead of the Morton Tender Quick you can use, 8 oz. pickling salt & 3 oz. meat cure(A pink colored salt/sodium nitrate powder know as Prag, Instacure and others. Ask you local butcher.)
4)Adjust pickling spices as needed.
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