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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Corned Game Recipe

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This recipe for Corned Game is from The Pohl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 lbs. game meat
4 qts. water
1 c. Morton Tenderquick
1 c. canning salt
1/2 c. brown sugar
5 T. pickling spices
1 1/2 T. cracked coriander seed
3 T. chopped garlic
24 peppercorns
1/2 tsp. crushed red pepper
Directions:
Directions:
Trim any excess fat or sinew from meat. Because the cure will only penetrate so deep, slice meat to a maximum of one-inch thick. Place water and all ingredients except meat into a non-reactive stainless steel or enamel pot. Bring to a boil, simmer for 5 mins. Let cool. In a non-reactive container or several plastic zip-type bags, place meat and cure.

Refrigerate for 5 days, agitating every 12 hrs. Remove meat from cure and rinse. Discard cure.

In a large pot, cover meat with water and simmer covered for 3 to 4 hrs. Or after meat is cured it can be canned in canning jars (pack meat tightly in jars and fill with water to neck of jars and process in canning pot for 4 to 4 1/2 hrs.

 

 

 

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