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corned beef and jerky

edited November -1 in EggHead Forum
We took a large brisket and corned it using sea salt, sugar and pickling spices (well, bay leaf, mustard seed, garlic cloves and allspice berries and peppercorns, what I had.) Let it sit three days in the fridge covered and weighted. Then boiled it for three hours with more garlic, bay and pickling spices. It was INCREDIBLE. We like New England Boiled Dinner and this was so superior to the packaged deal.

There is a way to corn jerky as well, found recipes in this book: Jerky: Make Your Own Delicious Jerky which has recipes also for venison. A good use of meat and game. Good recipes, you can read the reviews.
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