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Venison Corned Beef, Reuben
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<blockquote data-quote="450 marlin" data-source="post: 254301" data-attributes="member: 14901"><p>[FONT=Verdana, Helvetica, sans-serif]<span style="font-size: 10px">If you like corned beef ruebens you will love this. It can be pressure canned in canning jars too.</span></p><p><span style="font-size: 10px"></span></p><p><span style="font-size: 10px">5 pounds game meat</span></p><p><span style="font-size: 10px">4 quarts water</span></p><p><span style="font-size: 10px">1 cup Morton Tenderquick</span></p><p><span style="font-size: 10px">1 cup canning salt</span></p><p><span style="font-size: 10px">1/2 cup brown sugar</span></p><p><span style="font-size: 10px">5 tablespoons pickling spices</span></p><p><span style="font-size: 10px">1 1/2 tablespoons cracked coriander seed</span></p><p><span style="font-size: 10px">3 tablespoons chopped garlic</span></p><p><span style="font-size: 10px">24 peppercorns</span></p><p><span style="font-size: 10px">1/2 teaspoon crushed red pepper</span></p><p><span style="font-size: 10px"></span></p><p><span style="font-size: 10px">Trim any fat or sinew from meat, the cure will only penetrate so deep, slice meat to a maximum of </span></p><p><span style="font-size: 10px">one inch thick. Bring water and ingredients (except meat) in a non-reactive or stainless steel pot to a boil. Simmer 5 minutes, let cool. put this with meat into a plastic tub or large freezer bag and refrigerate for 5 days , every 12 hours mix it around . After the 5 days are up remove meat from container,discard the brine, rinse with water, and in a large pot with fresh water simmer covered for 3 to 4 hours. Get your rye bread, sour kraut, some swiss cheese, honey mustard and you have a feast. ENJOY </span>[/FONT]</p></blockquote><p></p>
[QUOTE="450 marlin, post: 254301, member: 14901"] [FONT=Verdana, Helvetica, sans-serif][SIZE=2]If you like corned beef ruebens you will love this. It can be pressure canned in canning jars too. 5 pounds game meat 4 quarts water 1 cup Morton Tenderquick 1 cup canning salt 1/2 cup brown sugar 5 tablespoons pickling spices 1 1/2 tablespoons cracked coriander seed 3 tablespoons chopped garlic 24 peppercorns 1/2 teaspoon crushed red pepper Trim any fat or sinew from meat, the cure will only penetrate so deep, slice meat to a maximum of one inch thick. Bring water and ingredients (except meat) in a non-reactive or stainless steel pot to a boil. Simmer 5 minutes, let cool. put this with meat into a plastic tub or large freezer bag and refrigerate for 5 days , every 12 hours mix it around . After the 5 days are up remove meat from container,discard the brine, rinse with water, and in a large pot with fresh water simmer covered for 3 to 4 hours. Get your rye bread, sour kraut, some swiss cheese, honey mustard and you have a feast. ENJOY [/SIZE][/FONT] [/QUOTE]
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