Just a friendly reminder to our readers--if youre going to corn some beast for St. Pattys Day, nows the time to get er started!
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| Were doing it a little differently this year than in the past. In part, we dont have leftover whey from making cheese. And in part, we read this article explaining how a dry rub can give better flavor penetration than a brine. We generally followed the recipe given here, scaled to our 800 gram venison roast from his 2250 gram, and replacing the pink salt with additional |
regular salt and citric acid. Of course, the meat released a bit of venison juice just on thawing, so it isnt a
true dry rub, but itll be a less watery brine than in years past.
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| We also put it in a bag this year, instead of a bowl. (Well ok, its in a bowl, too, but the bowl is only secondary containment.) |
Dont forget to get it started! If you dont make corned beast for St. Pattys Day, a leprechaun will come and hide marshmallows all over your house.
