|We're doing it a little differently this year than in the past. In part, we don't have leftover whey from making cheese. And in part, we read this article explaining how a dry rub can give better flavor penetration than a brine. We generally followed the recipe given here, scaled to our 800 gram venison roast from his 2250 gram, and replacing the pink salt with additional regular salt and citric acid. Of course, the meat released a bit of venison juice just on thawing, so it isn't a true dry rub, but it'll be a less watery brine than in years past.|
|We also put it in a bag this year, instead of a bowl. (Well ok, it's in a bowl, too, but the bowl is only secondary containment.)|
Don't forget to get it started! If you don't make corned beast for St. Patty's Day, a leprechaun will come and hide marshmallows all over your house.