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This recipe will work with all different types of meat. I personal enjoy venison, so that is what I have gone with in this recipe.
Ingredients:
- 1.75 Lt water
- 1/2 cup kosher salt
- 1/3 cup sugar
- 1 tablespoon Instacure No. 1 (sodium nitrite)
- 1 tablespoon cracked black pepper
- 1 tablespoon toasted coriander seeds
- 6 bay leaves, crushed
- 1 tablespoon mustard seeds
- 1 tablespoon dried thyme
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 5 chopped garlic cloves
- A 1.5 – 2.5 KG venison roast
Method:
1. Add everything but the roast and instacure to a pot and bring it to a boil. Turn off the heat and cover, then let it cool to room temperature while covered.
2. Trim any silver skin you find off the roast. This will assist in the brine penetrating the roast. Leave the fat. Once the brine is cool stir in your instacure. find a container just about large enough to hold the roast, place the meat inside and cover with the brine.
3. Make sure the roast is completely submerged in the brine; you can use a small plate to ensure the roast is full submerged. You can also just flip the meat every day. Cover and put in the fridge for 5 to 7 days, depending on the roast’s size. A 1KG roast might only need 4 days. The longer you soak, the saltier it will get — but you want the salt and nitrate to work its way to the center of the roast, and that takes time. Err on extra days, not fewer days. You can also inject the brine directly into the roast to ensure full coverage
4. After the allotted time has passed, you have corned venison. Before cooking, rinse off the meat, then put the roast in a pot just large enough to hold it and cover with fresh water. You don’t want too large a pot or the fresh water will leach out too much flavour from the meat. partially cover the pot and simmer gently — don’t boil — for at least 3 hours and up to 5 hours. A slow cooker works wonders. The meat itself will be cooked in an hour or less, but you want the sinews and connective tissue in the roast to soften and that takes time.
Carve and enjoy!
