If you like corned beef ruebens you will love this. It can be pressure canned in canning jars too.
5 pounds game meat
4 quarts water
1 cup Morton Tenderquick
1 cup canning salt
1/2 cup brown sugar
5 tablespoons pickling spices
1 1/2 tablespoons cracked coriander seed
3 tablespoons chopped garlic
24 peppercorns
1/2 teaspoon crushed red pepper
Trim any fat or sinew from meat, the cure will only penetrate so deep, slice meat to a maximum of
one inch thick. Bring water and ingredients (except meat) in a non-reactive or stainless steel pot to a boil. Simmer 5 minutes, let cool. put this with meat into a plastic tub or large freezer bag and refrigerate for 5 days , every 12 hours mix it around . After the 5 days are up remove meat from container,discard the brine, rinse with water, and in a large pot with fresh water simmer covered for 3 to 4 hours. Get your rye bread, sour kraut, some swiss cheese, honey mustard and you have a feast. ENJOY
5 pounds game meat
4 quarts water
1 cup Morton Tenderquick
1 cup canning salt
1/2 cup brown sugar
5 tablespoons pickling spices
1 1/2 tablespoons cracked coriander seed
3 tablespoons chopped garlic
24 peppercorns
1/2 teaspoon crushed red pepper
Trim any fat or sinew from meat, the cure will only penetrate so deep, slice meat to a maximum of
one inch thick. Bring water and ingredients (except meat) in a non-reactive or stainless steel pot to a boil. Simmer 5 minutes, let cool. put this with meat into a plastic tub or large freezer bag and refrigerate for 5 days , every 12 hours mix it around . After the 5 days are up remove meat from container,discard the brine, rinse with water, and in a large pot with fresh water simmer covered for 3 to 4 hours. Get your rye bread, sour kraut, some swiss cheese, honey mustard and you have a feast. ENJOY