Thread: Venison silverside

I have made both these recipes lots of time...sorry no fotos


Corn Beef
fresh killed beef, 1/2 lb brown sugar, 11/2 lb fine salt, 1/2 oz saltpetre

Using a food quality plastic bucket and sterilise with boiling water. Puts as much freshly killed beef as desired to be corned in the bucket and cover with cold water. Have the water two inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water, and to every gallon water formerly used, add the above proportions of salt, sugar and saltpetre, then boil for 15 minutes and skim. When cold, pour over the beef. Place a heavy weight on the meat to keep it under the brine. Store in a cold place. The corned beef will be ready to use after 10 days.


Spraengt Lammekød (Pickled Lamb)

3 lbs lamb (shoulder or leg), 4ozs salt, 1 tsp saltpetre, 2 tsp sugar

rub the meat well with the salt, saltpetre and sugar and let it stand for 3 to 4 days, turning it frequently. Rinse off coating. Place the leg in a large saucepan of cold water and boil until tender. Carve in slices and serve with vegetables (and/or mustard or caper sauce!!!!!) or have cold as you would ham. Have also pickled kid goat legs

Originally Posted by EeeBees

I have made both these recipes lots of time...sorry no fotos


Corn Beef
fresh killed beef, 1/2 lb brown sugar, 11/2 lb fine salt, 1/2 oz saltpetre

Using a food quality plastic bucket and sterilise with boiling water. Puts as much freshly killed beef as desired to be corned in the bucket and cover with cold water. Have the water two inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water, and to every gallon water formerly used, add the above proportions of salt, sugar and saltpetre, then boil for 15 minutes and skim. When cold, pour over the beef. Place a heavy weight on the meat to keep it under the brine. Store in a cold place. The corned beef will be ready to use after 10 days.


Spraengt Lammekød (Pickled Lamb)

3 lbs lamb (shoulder or leg), 4ozs salt, 1 tsp saltpetre, 2 tsp sugar

rub the meat well with the salt, saltpetre and sugar and let it stand for 3 to 4 days, turning it frequently. Rinse off coating. Place the leg in a large saucepan of cold water and boil until tender. Carve in slices and serve with vegetables (and/or mustard or caper sauce!!!!!) or have cold as you would ham. Have also pickled kid goat legs

Just to make sure I have this right, I boil the water/salt/sugar/saltpetre by itself not with the meat in it yea?

Originally Posted by veitnamcam

Just to make sure I have this right, I boil the water/salt/sugar/saltpetre by itself not with the meat in it yea?

Sorry, @veitnamcam, not to have read your post...