Minnesota QDM Inc.

RECIPE CORNER

Corned Beef Venison

4-6 lb venison roast

5 Tbsp Tender quick

2 Tbsp brown sugar

1 Tbsp Black Pepper

1 tsp. Paprika

1 tsp. Allspice

½ tsp. Garlic

Mix all ingredients. Put roast in a large container, add mix message into meat, refrigerate, turn and message meat twice a day for 5-6 days. Rinse meat lightly, cover with cold water in large cooker, bring to boil turn to simmer, simmer for 3 hours. Place meat in roaster, spread with mustard, sprinkle with ¼ cup brown sugar and a dash of cloves Bake at 350 degrees for 15-20 minutes.

Venison Jerky

1 ½ lbs. Thin sliced venison

¼ cup soy sauce

¼ cup Worcestershire sauce

1 Tbsp. Liquid smoke

½ tsp. Garlic powder

1 tsp. Onion powder

1 tsp. Accent

1/3 tsp black pepper

1/3 tsp. Salt

Put venison in glass bowl, cover with mix, and keep refrigerated over night stirring occasionally. Drain and pat off with paper towel, put on rack, dry in dehydrator or in 150 degree oven.

Authentic Historical Recipes and Practices

I was looking for something different to put in our newsletter, after talking with Robert Harders an old time hunter; he came up with a book that I found very interesting it was written in 1960, so I thought I would pass along some of the articles and recipes just for fun.

In the lumber camp days and pioneer days the cooks learned from each other and the old world cooks. Each taught the other his country’s cooking secrets. Out of the mixing came fine food, prepared as nowhere else in the world.

How to make real, corned venison, antelope, moose, bear and beef.

Corned meat originated in the town of London, England in 1725. It was invented by a man named John Wilson, a chemist. The real secret of producing true corned meat is known only by a very few people and they guard their secret very carefully. Although some cook books and food editors of magazines from time to time publish recipes for corning meat these recipes are not even close to the real one. This is the first time the real authentic recipe for corning meat has ever been published.

You can corn venison, antelope, moose, bear, or beef with this same authentic corning method. It makes all of these meats simply wonderful eating. People that will not eat wild meats just love them corned. Corning wild meats takes out the entire musky wild flavor that most people do not like and even the toughest of wild meats become as tender as can be.

The canned corned meat called corned beef that you can buy in all of our grocery stores is not corned beef at all but simply a very poor preserved beef made in South America and sold under the label of corned- beef.

In World War One, this South American so called corned beef, was shipped to our fighting forces in Europe. They did not like it at all and gave it the nickname of “Corned Willie”, meaning goat meat preserved by soaking it in corn whisky. The name stuck. In corning beef no corn or corn whiskey of and kind is ever used.

In stores the fresh corned beef you can buy is never really good. Packing houses invariably take the brisket of beef which is the cheapest, poorest possible meat and corn it so they can get a high price for it.

Here are the ingredients to make up 6 gallons of corning liquids. If this is too much cut the recipe in half or if too little double it.

10oz. of sugar

2oz. of sodium- nitrate. (Get from your druggist)

½ oz. of sodium-nitrite. (Get from your druggist)

3 lbs of salt

3 level tsps. of black pepper

1 level tsp. of ground cloves

6 bay leaves

12 level tsp. of mixed pickling spice.

If you care for onions, mince one onion 3 inches in diameter. If you care for garlic, mince 4 garlic cloves.

Put the ingredients into a pickle crock or glass jar and add enough water to make a total of six gallons including the ingredients.

The ideal temperature for corning meat is about 38 degrees. During the fall or spring months this is not too difficult to get. In the winter you can use an unheated part of your basement for corning meat. During hot summer months it is hard to find a place around 38 degrees. Higher temperatures will not affect the end result of your corning at all but for every 15 degrees of a higher temperature than about 38 degrees add one third more salt. At about 83 degrees for example add 6 more lbs. Of salt making a total of 12 lbs. of salt used.

Now place your meat into the liquid. If it tends to bob up put a heavy plate on it smaller than the inside of the crock to keep it down. Cover well. A good piece of round is wonderful corned but you can take poor pieces of meat like the brisket and corn it to make it easier to eat.

Leave the meat remain in the e corning liquid for 15 days. On the fifth and tenth days stir the liquid well and remove the meat and put it back in a reverse position. After the fifteenth day remove the meat. Use what you want for immediate use and store balance in a cool place.

The meat at this stage has a dull unappetizing color but pay no attention to this. When cooked, corned meat turns a beautiful fresh red meat color that is very, very, appetizing.

COOK CORNED MEAT AS FOLLOWS;

Place the corned meat in a pan with a cover. Add enough cold water to cover the meat. Bring to a boil and remove the scum from the water. Reduce the heat and simmer for abut 5 hours or until nice and tender. Season to taste and serve as the main meat dish.

MINNESOTA QDM INC.

RECIPE CORNER Corned Beef Venison 4-6 lb venison roast 5 Tbsp Tender quick 2 Tbsp brown sugar 1 Tbsp Black Pepper 1 tsp. Paprika 1 tsp. Allspice ½ tsp. Garlic Mix all ingredients. Put roast in a large container, add mix message into meat, refrigerate, turn and message meat twice a day for 5-6 days. Rinse meat lightly, cover with cold water in large cooker, bring to boil turn to simmer, simmer for 3 hours. Place meat in roaster, spread with mustard, sprinkle with ¼ cup brown sugar and a dash of cloves Bake at 350 degrees for 15-20 minutes. Venison Jerky 1 ½ lbs. Thin sliced venison ¼ cup soy sauce ¼ cup Worcestershire sauce 1 Tbsp. Liquid smoke ½ tsp. Garlic powder 1 tsp. Onion powder 1 tsp. Accent 1/3 tsp black pepper 1/3 tsp. Salt Put venison in glass bowl, cover with mix, and keep refrigerated over night stirring occasionally. Drain and pat off with paper towel, put on rack, dry in dehydrator or in 150 degree oven. Authentic Historical Recipes and Practices I was looking for something different to put in our newsletter, after talking with Robert Harders an old time hunter; he came up with a book that I found very interesting it was written in 1960, so I thought I would pass along some of the articles and recipes just for fun. In the lumber camp days and pioneer days the cooks learned from each other and the old world cooks. Each taught the other his country’s cooking secrets. Out of the mixing came fine food, prepared as nowhere else in the world. How to make real, corned venison, antelope, moose, bear and beef. Corned meat originated in the town of London, England in 1725. It was invented by a man named John Wilson, a chemist. The real secret of producing true corned meat is known only by a very few people and they guard their secret very carefully. Although some cook books and food editors of magazines from time to time publish recipes for corning meat these recipes are not even close to the real one. This is the first time the real authentic recipe for corning meat has ever been published. You can corn venison, antelope, moose, bear, or beef with this same authentic corning method. It makes all of these meats simply wonderful eating. People that will not eat wild meats just love them corned. Corning wild meats takes out the entire musky wild flavor that most people do not like and even the toughest of wild meats become as tender as can be. The canned corned meat called corned beef that you can buy in all of our grocery stores is not corned beef at all but simply a very poor preserved beef made in South America and sold under the label of corned- beef. In World War One, this South American so called corned beef, was shipped to our fighting forces in Europe. They did not like it at all and gave it the nickname of “Corned Willie”, meaning goat meat preserved by soaking it in corn whisky. The name stuck. In corning beef no corn or corn whiskey of and kind is ever used. In stores the fresh corned beef you can buy is never really good. Packing houses invariably take the brisket of beef which is the cheapest, poorest possible meat and corn it so they can get a high price for it. Here are the ingredients to make up 6 gallons of corning liquids. If this is too much cut the recipe in half or if too little double it. 10oz. of sugar 2oz. of sodium- nitrate. (Get from your druggist) ½ oz. of sodium-nitrite. (Get from your druggist) 3 lbs of salt 3 level tsps. of black pepper 1 level tsp. of ground cloves 6 bay leaves 12 level tsp. of mixed pickling spice. If you care for onions, mince one onion 3 inches in diameter. If you care for garlic, mince 4 garlic cloves. Put the ingredients into a pickle crock or glass jar and add enough water to make a total of six gallons including the ingredients. The ideal temperature for corning meat is about 38 degrees. During the fall or spring months this is not too difficult to get. In the winter you can use an unheated part of your basement for corning meat. During hot summer months it is hard to find a place around 38 degrees. Higher temperatures will not affect the end result of your corning at all but for every 15 degrees of a higher temperature than about 38 degrees add one third more salt. At about 83 degrees for example add 6 more lbs. Of salt making a total of 12 lbs. of salt used. Now place your meat into the liquid. If it tends to bob up put a heavy plate on it smaller than the inside of the crock to keep it down. Cover well. A good piece of round is wonderful corned but you can take poor pieces of meat like the brisket and corn it to make it easier to eat. Leave the meat remain in the e corning liquid for 15 days. On the fifth and tenth days stir the liquid well and remove the meat and put it back in a reverse position. After the fifteenth day remove the meat. Use what you want for immediate use and store balance in a cool place. The meat at this stage has a dull unappetizing color but pay no attention to this. When cooked, corned meat turns a beautiful fresh red meat color that is very, very, appetizing. COOK CORNED MEAT AS FOLLOWS; Place the corned meat in a pan with a cover. Add enough cold water to cover the meat. Bring to a boil and remove the scum from the water. Reduce the heat and simmer for abut 5 hours or until nice and tender. Season to taste and serve as the main meat dish.