Brining froze venison ??? - The HuntingPA.com Outdoor Community
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post #1 of 8 (permalink) Old 01-21-2020, 10:07 AM Thread Starter
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Brining froze venison ???

Is it possible or has anybody unthawed venison to brine? I was always told it wasn't possible because freezing changes the meat some how.
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post #2 of 8 (permalink) Old 01-21-2020, 10:11 AM
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I don't see why not. I do it all the time making corned venison and pastrami. Corning it is actual the only thing I've found to do with meat that has a little freezerburn funk and I can't detect it at all. Even sausages I can still pick it up a little.
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post #3 of 8 (permalink) Old 01-21-2020, 12:38 PM
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Can't remember the last time I brined something that wasn't frozen. Freezing results in the cells bursting and a less moist cut as compared to fresh, but the brine is going to penetrate the meat as the salt tries to reach equilibrium. The brine won't penetrate the meat until it is thawed.
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post #4 of 8 (permalink) Old 01-22-2020, 09:03 AM Thread Starter
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Okay then, I got a nice deer roast I'm going to unthaw and start soaking in a corn brine.
Reading and watching all these recipes on this post has got me drooling for some corn venison, hahahha
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post #5 of 8 (permalink) Old 01-22-2020, 09:44 AM
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Osmosis does not care if something has been previously frozen or not.

Previously JJ5C
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post #6 of 8 (permalink) Old 01-22-2020, 09:52 AM
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I started to brine a roast I had vacuum sealed and froze from 2018. Will let it sit until Sunday which will be my first attempt at corned venison - slow cooker.

Recipe I followed
https://honest-food.net/corned-venison-recipe/

already can taste reubens!
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post #7 of 8 (permalink) Old 01-22-2020, 03:51 PM Thread Starter
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Quote:
Originally Posted by Piker8 View Post
I started to brine a roast I had vacuum sealed and froze from 2018. Will let it sit until Sunday which will be my first attempt at corned venison - slow cooker.

Recipe I followed
https://honest-food.net/corned-venison-recipe/

already can taste reubens!
Yep, I copied and printed that recipe, going to give it a try too.
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post #8 of 8 (permalink) Old 01-22-2020, 04:06 PM
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Quote:
...Meanwhile, trim any silverskin you find off the roast. Leave the fat.
That works on beef but there no way anybody is ever gonna convince me to leave the fat on venison.
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