Tag Archives: brine
St Patrick’s Day Preparations
Per tradition, we are prepping our Venison for St Patty’s Day. Last year’s celebration was a bit larger scale (we corned nearly 20 pounds of meat). With the Holiday falling on a Monday this year, we went a bit smaller, … Continue reading
Posted in Butchering, Charcuterie, Cooking, Deer, Hunting, Meat 101, News, Recipes, Uncategorized
Tagged bottom round, brine, cooking, Corned, Deer, hash, Hunting, Ireland, irish, recipe, salt, Shank, st patrick's day, Venison, Wild Game
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Marijuana Fed Pigs, Saturated Fats, & The Science Behind Brining
Butcher BB Ranch Is Feeding Marijuana to Pigs Mixing the fresh herby greens to the regular pig slop adds fiber to the pigs’ diet and reportedly gave the meat a more savory bite. Von Schneidau hopes to do a blind taste … Continue reading
St Patrick’s Day Wrap Up
After 10 days of pickling and overnight cooking in multiple Dutch Ovens, our Corned Venison came out beautifully. We used Shanks, Sirloin, Shoulder and Sirloin Tip cuts. Texturally, the Shank meat was my favorite.
Posted in Cast Iron, Charcuterie, Meat 101, Recipes
Tagged brine, Butcher, Butchering, Corned, Deer, Deer Hunting, hash, irish, pickle, process, Shank, Shoulder, Sirloin, st patrick's day, traditional food, Venison
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St Patty’s Update
Managed to get 17 pounds of Venison into the pickling brine in preparation for the Corned Venison and Hash feast on St Patrick’s Day. This 5 Gallon piece of stoneware came in handy for the task.
Posted in Charcuterie, Cooking, Meat 101, Recipes, Uncategorized
Tagged beef, brine, cabbage, charcuterie, cooking, Corned, Deer, Go Carnivore, hash, Hunting, irish, meat, pickle, recipe, st patrick's day, Venison, Wild Game
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