Thread: Venison silverside

Freezer fucks fish, oldest known fact since the freezer was invented

Originally Posted by veitnamcam

ya shoulda eaten em not frozen them !

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Ate sum, saved sum for later. Vaccy packers are a wonderful invention

Seal it up in a bag full of honey brine mix and leave it in the fridge for 10days.

Take out and put it in a coolish hot smoker for 4-5 hours.

Hang it in the fridge for 2 days then slice thin for bacon

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 veitnamcam

@EeeBees.

how's that recipe coming along?

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Got it finally written

thanks:thumbup:

where do i get saltpeter?

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If you have a good butcher he might give you some. I purchased pink salt from Ebid...check out trademe...

Ill hit up the local

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I hope they will help you with that...I just think that curing meat is so neat...

@EeeBees

House husband for a few days so have some time on my hands and will get this started, got it out of the freezer so far

Have some Saltpeter held back from black powder manufacture, that's the stuff yea?

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?

Brine mix under way:thumbup:



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Don't mean to sound like an ass, but you do realise the brine should be well cooled before you lob the meat in, an overnight in the fridge should do it.

yer worked that one out:thumbup:

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Originally Posted by veitnamcam

FMG! 200 bucks for a syringe!

might have to raid the needle return bin

Just soaking in brine should work if done long enough?
That's how it was done in the good old days?

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A method suggested to me by a butcher is to use wooden skewers poked right through the meat while soaking in the brine the wooden skewers take up the brine and it gets to the centre of the cut of meat.