When people think of corned beef, they think of brisket. But in the world of wild game, the shank is king. It’s the hardest-working muscle on the animal, which means it’s packed with connective tissue and flavor. By "corning" or pickling the meat, we break down that toughness and replace it with moisture and spice.
Chef Albert uses Morton Tender Quick as the base for this brine. The sodium nitrate in the cure is what gives corned meat its signature pinkish-red color and inhibits the growth of microorganisms during the long, slow cook.
Chef Albert’s Tip: "The salt works as a preservative to enhance the flavor and inhibit the growth of microorganisms, allowing us to cook at low temperatures for long periods."
The Technique: Dissolve the powders in 1 quart of hot water first to avoid lumps, then add 3 quarts of cold water to bring the temperature down before it touches the meat.
Wild game is notoriously lean. By injecting the brine directly into the muscle, you are adding roughly 10-15% of the meat's weight in moisture. This ensures that even after a long slow-cook, the meat remains succulent and "fork-tender."
This isn't just for elk! You can use this exact "pickle" for:
