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Beginner questions

Night Raider:
You can also pickle deer meat easily, same as beef, pork etc.Here's how:

Choose your less tender cuts,neck, shoulders,ribs etc and cut them in fairly large pieces( at least a couple of pounds).
Take a clean five gallon, plastic bucket and filled it about a little over half with warm tap water. Add pickleing salt, stirring until there is enough salt to "float an average size potato". A teaspoon of Salt Peter can be added. This keeps the meat a nice color.
Add the deer meat. A teaspoon of cloves can be sprinkled on top for a fresh smell.
This can be covered with cheesecloth or just about anything to keep and insects out.
Now it can be cooled/refridgerated. I simply pu tit in the wood shed where it is shaded and stays cool(cool NovaScotia nights, the odd warm day wo't effect it because it won't warm five gallons of pickle)
Twelve days in the pickle barrel and you got Corned Deer Meat.
You can change your pickle brine anytime you want but not necessary. If you have any amount of bloody cuts, I'd change it after about five to seven days.
You can of course try the above method with anything from a two pound roast to an entire deer. Just remember, must be pickleing salt and only enough to float an average size potato.
You picked meat will last months, just keep it cool.

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Location: upstate New York
Joined: 06/21/2006
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Beginner questions

Wow I've never heard of corned deer meat before. That sounds good. When its done how do you cook it? Like corned beef?
Night Raider when butchering dont forget to save some pieces for Jerky. Nothing better than your own venison jerky. I've got a good receipe if you would like it.

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Location: NE Kansas
Joined: 03/20/2006
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Beginner questions

I don't know about Night raider but I'd love to see that recipe Thumbs up

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Beginner questions

Prepare it the same as your would a Corned beef dinner
When I was a teenager in high school I got a job in the meat dept of the local grocery store One of my jobs was looking after the pickle barrels.All roasts that started to get a little"dark" went to the pickle. We cut up a lot of deer and moose so I set up another barrel just for that, a lttle special thank-you for a few special customers, then it was two barrels.( 45 gallon barrels I might add)
I've turned some pretty messy shoulder shots into beautiful meals, thanks to the pickle barrel.
Members living in warm areas that may have an old fridge in the basement/garage can put a pickle barrel in there.
I probably pickled a few tons of meat via that receipt since I started and never had a complaint what-so-ever.

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Beginner questions

The jerky portion of this thread has been split off into its own new one. Big smile

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