Corned Game Birds
Ready In: 169 hrs
Serves: 6-8
Ingredients
- 3 garlic cloves, chopped
- 3 tablespoons sugar
- 3 bay leaves
- 2 tablespoons pickling spices
- 1⁄2 cup canning salt
- 1⁄2 cup mortens tender quick salt
- 2 quarts water
Directions
- Bring all ingredients to a boil.
- Remove from heat and let cool.
- Take 2 1-gallon Freezer zip-top bags and place 5-6 pounds cleaned and skinned birds into each bag.
- Pour 1/2 cooled brine mixture into each bag.
- Get out as much air as possible and seal bag. I place each bag into a second bag just incase it gets a leak.
- Put in refrigerator for 5-7 days turning bags every day.
- Remove and drain liquid.
- Cook as you would corned beef. Place brined birds into a large pot with fresh water and boil on low for at least 30 minutes. The longer they cook the more tender the meat gets.
- Serve hot with boiled potatoes and cabbage or chill and pull pieces off and use them like lunch meat.
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