Corning Venison

This is an entire leg of a deer - eight pounds of it. Jim is corning it to tenderize it since venison is so lean, it can be difficult to eat at times. Mostly he grounds his venison and/or makes jerky. The backstrap is good for roasts.


Injecting brine for even more tenderizing.


I added this photo only because I found it fantastic. This is Jim's brother's "man" ktichen. He uses it to process meats (such as venison), veggies, fruit, beer, wine, etc. It's actually an outbuilding that used to be a chicken coop and now, it's a place to drink and brew beer and play with meat. He makes sausages, salamis, etc. Very cool and one of a kind.