Seeing deer season went so well this year in Illinois, I decided to try my luck for the first time making some corned venison. Looks good, smells even better so far. Will be ready next weekend. Only thing is, for the life of me, nobody sells food grade salt peter at stores anymore around here. Supposed to keep the meat pink from what I understand. Heard there's other uses too but won't get into that. Just used some McCormick pickling spices which already has sulfites in it. Then the salt, brown sugar and all the rest of the ingredients listed on the many recipes available online.
Oh yea, just to keep the tractor theme here, I used mine to work the food plot where the deer were taken! Anyone else ever try corning venison?
Oh yea, just to keep the tractor theme here, I used mine to work the food plot where the deer were taken! Anyone else ever try corning venison?
