Venison silverside

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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?

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

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Originally Posted by veitnamcam

Its kind of like.
I like fish so why hide its flavor and the same for meat.

Like if you were to give dundee a beautiful fillet of bluenose and he covered it in tomato sauce:D

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It's because your a simple man VC, I'm the same I like to eat my food without any garnish if possible, it tastes better that way.:D

was weighing something else and realised I had used the kilo instead of pound scale :rolleyes:

Tipped half it out and topped up with water, should make it about right .

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Trying it out tonight :)

Attachment 30508

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We expect a full report with pictures.

Of course.

@EeeBees

Thank you so much for the recipe, I will definitely be doing more of this:cool:

Flavor was just like other venison i have had done at the butchers, beautiful.
Much better than any supermarket corned beef.

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Was very tender, much much better than the steak from the same animal.:)

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Yum!

@veitnamcam, that looks great...:thumbsup:

Might do another couple of these soon, just bagged up some venison and the wife complained about the roast so will do that and another veni roast in the freezer.

I just dragged out a couple of veni roasts getting freezer burn to do another batch of this, will try the skewers this time.

I see you use 'proper' mustard, none of this kids shit the Americans came up with :thumbsup:

Oh that looks yummy.

Day one
http://images.tapatalk-cdn.com/15/10...0f848ff790.jpg

http://images.tapatalk-cdn.com/15/10...94b329bb1e.jpg

Day 2

http://images.tapatalk-cdn.com/15/10...b179bd9335.jpg

http://images.tapatalk-cdn.com/15/10...7c6c10f436.jpg

Day 6 removed skewers... no longer needs weight to keep submerged.

http://images.tapatalk-cdn.com/15/10...73750e42ad.jpg

http://images.tapatalk-cdn.com/15/10...5acde7c494.jpg

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Good work VC. That will be great.