Over at Hunter Angler Gardener Cook a fellow Catalina hunter has a lot of delicious-sounding recipes for the meat of the deer. One that intrigues me is home-made corned venison. Unfortunately I was delayed in the production by the lack of "pink salt", aka salt with nitrite for preservation purposes, but a quick stop by a major big-box outdoors store in Ocala on the way home from Orlando yesterday fixed that. Besides pink and kosher salt, the brine has quite a few other spices, including caraway seeds and a cinnamon stick. It smelled awesome as it came to a simmer.
| The brine preparing to simmer with a boatload of herbs and spices |
After it cooled to room temperature I immersed in it a "middle" ham (as I call it, as differed from the grand and petite hams sensu FC) that I had semi-carefully removed all the silverskin and slimy bits from. I used a heavy saucer to hold the meat down so that there is no air contact. It is said to take about a week to cure, so I'll get back to you on it then.
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