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For to Kepe Venison Fro Restyng

A method of preserving venison by brining, drying, and packing with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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For to Kepe Venison Fro Restyng

Ingredients

Directions

Prepare the venison

  1. Cover fresh venison with fern to protect it from wind.

  2. Take it home and place it in a cool, dark place for half a day.

  3. Soak the venison in clean water for half a day.

  4. Dry the venison on a rack.

Brine and pack

  1. Prepare a brine with water as salty as seawater.

  2. Submerge the venison in the brine for three days and nights.

  3. Remove the venison from the brine and pack it in a barrel with dry salt.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Venison
The meat being preserved; its structure and moisture are changed by salting and drying.
Coarse sea salt
Draws out moisture and seasons the meat, slowing spoilage during curing.

The step that matters

Submerging the venison in the brine. The brine must be salty enough to draw water out of the meat and limit bacterial growth. Keeping the meat fully submerged for the whole three days ensures even salt penetration and prevents exposed surfaces from spoiling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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