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 meat||1000 g||2.20 lb.|
- Place meat in 40° (10° Baumé) brine (see note), cover with weight plate to keep meat below brine.
- 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.
- 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.