This is a fabulous recipe...I put the meat in large Baggies in a big pan and keep turning. I make 3 or 4 at a time and share with friends.
Corned Moose/Caribou/Reindeer/Venison Use Brisket, flank or other tough cuts of meat from moose, caribou, reindeer, or venison.
2-3 lbs brisket (or whatever) around 1 inch thick
1/2 gallon distilled water
1/2 cup kosher salt
1/2 cup tenderizing salt
4 tablespoons sugar
3 bay leaves
2 tablespoon pickling spices
1 teaspoon fresh ground black pepper
3 cloves fresh garlic, chopped fine
Roll meat and tie up with string. Set aside in refrigerator. Boil remaining ingredients together for 3 to 5 minutes. Cool completely and pour over meat. Make sure meat is covered.
Cover with plastic wrap and refrigerate for 5 days...(no
less) Cook as you would corned beef...slowly simmering for 3 hours.
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