SemperFiDawg
Political Forum Arbiter of Truth (And Lies Too)
Most people throw the neck away. We try to use every part of the deer possible. That said, I have been corning the necks for several years now with fantastic results. After corning it can be frozen for well over a year. We slow cook it in a crock pot with cabbage. It will cook to pieces and taste just like corned beef brisket. I've always used McCormick pickling spice, but cant find it in bulk. My question is have any of you ever corned your own beef or venison and if so what pickling spice did you use.
