Corning Meat
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Corning Meat

Corning Meat




      

Corning Meat




Corning meat has been around for centuries, try corning some of your next big game kill, you won't be disappointed.

To corn venison or any other big game animal you will need:

  • 5 Gallon Bucket or Large Pot (preferably stainless steel, never use aluminum)
  • 6 Cups Kosher or Pickling Salt
  • Water
  • Old Plate or Colander
  • Cool area away from the sun or preferably an old refrigerator (working)

    To corn the meat simply put 3 cups of the salt in your pot and add enough hot water to dissolve the salt. Add enough cold water to full the pot about half way, allow the mixture to cool. Rinse the meat to be corned with clean water and place in the brine solution. Cover the mixture with the plate or colander and weight it so that all the meat is below the surface. Place the container in an area between 35 and 40 0F.

    After day five remove and rinse the meat with clean water, dump out the brine solution and replenish with a fresh batch. Return the meat to the brine and let stand for another 10 days. Remove the meat and rinse. You may keep the meat in the refrigerator to use up to one week or freeze. The meat will come out of the brine solution with a gray color, but will pick up the traditional red/pink color when cooked.

    Try using different spices in the brine solution to give the meat flavor, I like to put red pepper and garlic in mine.

    Good Luck and Happy Hunting

    Mike McSharry

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