Corned Game

Wild game, be it venison, moose, elk, antelope, bear can be corned the same way beef Pastrami is made. The advantage of corning wild game is that it removes the musky wild flavor and tenderizes the meat. The term “corn” in “corned game” refers to the “corns” or grains of coarse salts used to cure it. The slab of game is typically cured in a heavy, salty brine solution. After meat is removed from brine it drained and a combination of cracked black pepper and whole coriander is rubbed into it.

round, brisket or any cut of meat1000 g2.20 lb.
  1. Place meat in 40° (10° Baumé) brine (see note), cover with weight plate to keep meat below brine.
  2. On the 5th and 10th day, reverse the order of meats (top piece on the bottom, and the bottom piece on top). Remove meat after 15 days.
  3. Cook meat. Place in a pot with cover and add water to cover meat. Bring to a boil and simmer below the boiling point until tender. This may take 3-5 hours.

40° brine (10° Baumé) for 1 kg (2.2 lb) of meat

  • water, 500 ml (2 cups)
  • salt, 60 g (2.1 oz or 3.3 Tbs)
  • Cure #1, 18 g (1 Tbs)
  • sugar, 42 g (1.5 oz or 3 Tbs)
  • 1 bay leaf, ½ tsp. black pepper, ½ tsp, ground cloves, ½ tsp. dried juniper berries.

Meat can be smoked as well. Follow instructions for smoking Pastrami.

Available from Amazon

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs