Corned Venison Cured With Celery Powder

Corned Venison

We've been wanting to make this for a while. Since we do our best not to eat factory-farmed meat, it's been a long time since we've eaten anything but tempeh in our Reubens. But I will say it's hard to beat a tempeh Reuben. We've also been trying to stay away from the nitrates in cured meat. One week they'll kill you. The next they're perfectly harmless. Who knows?

As it turns out, celery is full of nitrates, so Cindy decided to try a celery brine. But it's still nitrate. Is a nitrate a nitrate a nitrate? Again, who knows? Probably just as bad for you. Or just as harmless. Still, it's good to know you could potentially make your own cure without having to buy the commercial stuff. That's not what Cindy did, though. We got some celery juice powder from The Sausage Maker. The first batch was perfect. She brined it for seven days and it tasted awesome and had that beautiful red hue throughout. She cut the celery powder to 1/2 tablespoon the second time and only brined it for five days. It still tasted good but the red hue only penetrated about a half inch or so into the meat. That's what's in the photo.     


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