I got stoopid with corning last fall. I corned tongues of steer, black bear and white tail deer. I corned both of the deer hams. One went all the way to smoked meat [pastrami adjacent.] I also made black bear ham...which is darn near corned bear IIRC. Wet brine ham and corning are almost identical methods.
All of these corned meats are fine bases for inpired leftovers. Also can be the foundation of dishes too. I canned some corned deer stew that's quite nice this year.
I have some white tail smoked meat [pastrami adjacent] in the freezer. The corn->dry rub-> hot smoke method works for a completely lean meat. I used a whole ham for it. I corned the other ham and stopped there.
Corning allows you to insert an array of flavors of your choosing which makes it a lot of fun.
I’ve done white tail pastrami but it was such a long time ago and I can’t remember what cut or what method I used, but I remember it being good and easy enough to want to do again (though I have yet to do so). I’ve never stopped at corned, though, excited to try that.
I'm a sucker for smoke and spice so I rarely stop at corned. I've done this with low-fat cuts like tongue and it works really well. You just need to steam it or slice it super thin if you don't want the slices to pull out of the sandwich when you bite it.
See also slicing thin AND broiling. You may find it hard to go back to steaming. Works with corned or full on pastrami/smoked meat. And if cheese is involved it approaches the divine. Works especially well with fatty brisket base.
Nice work Peter.
I got stoopid with corning last fall. I corned tongues of steer, black bear and white tail deer. I corned both of the deer hams. One went all the way to smoked meat [pastrami adjacent.] I also made black bear ham...which is darn near corned bear IIRC. Wet brine ham and corning are almost identical methods.
All of these corned meats are fine bases for inpired leftovers. Also can be the foundation of dishes too. I canned some corned deer stew that's quite nice this year.
Sounds like a very happy place, indeed. I’ll be awaiting your pastrami method to pull a roadkill deer roast from the freezer to try it with.
I have some white tail smoked meat [pastrami adjacent] in the freezer. The corn->dry rub-> hot smoke method works for a completely lean meat. I used a whole ham for it. I corned the other ham and stopped there.
Corning allows you to insert an array of flavors of your choosing which makes it a lot of fun.
I just had an insane and very Maine-appropriate idea that I'm going to try next summer if I go see the same friends I just visited.
I’ve done white tail pastrami but it was such a long time ago and I can’t remember what cut or what method I used, but I remember it being good and easy enough to want to do again (though I have yet to do so). I’ve never stopped at corned, though, excited to try that.
I'm a sucker for smoke and spice so I rarely stop at corned. I've done this with low-fat cuts like tongue and it works really well. You just need to steam it or slice it super thin if you don't want the slices to pull out of the sandwich when you bite it.
See also slicing thin AND broiling. You may find it hard to go back to steaming. Works with corned or full on pastrami/smoked meat. And if cheese is involved it approaches the divine. Works especially well with fatty brisket base.
I’ve got a post cooking that I think you’ll enjoy.
Coming soon!
Anticipatory leftovers are often the MAIN thing, Peter!
It’s kind of amazing how many of my meals contain pieces of other meals. I know you cook the same way.