Salty Walty
03-12-2008, 11:54 PM
Just in time for St. Pattys Day. This is a great variation. I have used Elk, Deer, Caribou and Moose with great results as well as doing it with beef. One of the less prime roasts work great as well as the brisket. The meat will not have the appearance of the commercial product as there are no nitrates or nitrites that gives the meat a red color. The end product will not be as greasy either.
Ingredients;
4 - 5 pound venison roast (one that is long and flatter will do better than one that is more square.
4 cups water (I used filtered or bottled water)
1 cup pickling salt
1 tablespoon pickling spice mix
1 medium onion
6-8 cloves garlic
Place roast in non-metallic container of suitable size.
Chop the onion and sprinkle over meat along with spices and garlic.
Mix water and pickling salt and pour over meat.
It is important that the meat is completely submerged in the liquid.
The meat might float. You might need to weigh the meat down with a couple of plates.
Let the meat soak in the refrigerator for at least 48 hours, turning at least once in that time.
The meat is ready to cook after the 48 hours.
Enjoy!
Ingredients;
4 - 5 pound venison roast (one that is long and flatter will do better than one that is more square.
4 cups water (I used filtered or bottled water)
1 cup pickling salt
1 tablespoon pickling spice mix
1 medium onion
6-8 cloves garlic
Place roast in non-metallic container of suitable size.
Chop the onion and sprinkle over meat along with spices and garlic.
Mix water and pickling salt and pour over meat.
It is important that the meat is completely submerged in the liquid.
The meat might float. You might need to weigh the meat down with a couple of plates.
Let the meat soak in the refrigerator for at least 48 hours, turning at least once in that time.
The meat is ready to cook after the 48 hours.
Enjoy!