Got a head start on St Paddy's day this week as I cured/corned two good sized roasts-one moose one deer and cooked them yesterday --we ate most of one and froze the other for next mos feast. delicious!

Glad to see someone else on here celebrates St. Pats. I've just been getting ready by drinking even more heavily than usual to get my tolerance up. 14-15hrs is a marathon drinking session. If you don't mind, would you let me know how you corned them? I've got some venison roasts that I was planning on corning. Don't know which recipe to use.

The green beer delivery is this Sunday at noon. They bring it in in a tanker.

I used two roasts- one fairly thin and a thicker one--I use Morton's Tender Quick-DRY rub it on meat-put it in a Zip Lock for 2 days- rinse- put in crock pot with some onion skins(or a slice or two) some celery tops- and 2 Tbsp of Pickling Spice--bring to boil-reduce heat and simmer till tender-I then cool it -slice it and reheat over steam when ready-
Better still I put my carrots- celery chunks- potatoes and cabbage in with meat to cook- it makes a real nice pot liquor-
I used to put pickling spice in a wet brine for 10 days -2 wks and then cook meat- i don't think it was that much better but try it either way-
after first meal we had some hash for Bkfst and Ruebens for lunch one day-
I am going to start some pastrami this week- wet bring(1 QT water- 1C Morton's 2 Tbsp pickling spice-- cure for 10 days or so- check by cutting meat to see if it's PINK all the way through-then put it in a smoke/cooker- cool smoke best but any ok.
As you can see i brine wet or dry longer times than Morton package says to-
you can also use a regular brine with canning salt- but Morton's is almost bullet proof and easy.
I am too old these days to drink in any Marathon sessions BUT enjoy my brews as much as ever!
Enjoy!