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Corned Beef Tacos with Jalapeno Kraut & Chiltomate Sauce

We brined a venison round in a similar way to corned beef and then seasoned it with a ton of spices to ready it for tacos. The result is an incredibly flavorful venison appropriate for tacos, but still reminiscent of corned beef.

Makes 10-15 (it all depends on your portions - you can always save some for later sandwiches)

- Ingredients -

5 lb venison roast/round or beef brisket - elk is good too!

1 cup water
1/4 cup kosher salt
1/2 cup brown sugar
5 teaspoons pink salt
3 cinnamon sticks
3 garlic cloves, smashed
1 tablespoon cracked black pepper
1 tablespoon whole allspice
2 teaspoons whole cumin seeds
2 teaspoons whole cloves
1 teaspoon whole coriander seeds
1 teaspoon smoked paprika
1/2 teaspoon ground ginger

2 tablespoons brown sugar
2 teaspoons ground cinnamon
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse ground black pepper
1/2 teaspoon hot chili powder
1/2 teaspoon ground cumin
1/2 teaspoon roasted ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon smoked paprika
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground cayenne pepper

For Serving
20-30 corn tortillas (we like to double wrap)
1/2 cup Chiltomate Sauce (click for recipe)
1 pint Jalapeno Sauerkraut, heated (we snagged some, homemade, by our own Ken Wilson)
a few limes
one handful cilantro
1 pint sour cream or, better: crema fresca (crème fraîche)
2-4 avocados, sliced

- Tools -
Weston Vacuum Sealer & Bags
Weston Smoker
wood smoking chips
Weston Meat Slicer

Mix together all brine ingredients in water, except cinnamon, cloves, and garlic. Place the venison into a large vacuum sealer bag, then pour in brine. Sprinkle in the cinnamon, cloves, and garlic. Vacuum seal and allow to brine 3 days, refrigerated.

Sealing the venison in its brine with a Weston Vacuum Sealer, to be flash-corned.

Remove and rinse well under cold water.

Preheat your Weston Smoker to 150 degrees and fill the water bowl. Soak your woodchips for at least 30 minutes.

Smoke rolls from the Weston Smoker.

While the smoker preheats, mix together the rub ingredients, then dry rub the meat, covering it in a thick, cake-y layer all over.

Smoke at 150 for 3 hours, keeping the water bowl filled, and the wood chips fresh. Turn the smoker up to 275 and smoke for another hour. Remove the corned beef/venison when the internal temperature reads 150 (145 is safe for properly brined corned beef).

Our corned venison is properly smoked and ready to be tacos.

Allow to rest for about a half hour. Use a Weston Meat Slicer to thinly slice the corned beef/venison.

One of the great things about having your own Weston Meat Slicer
is that you can slice the corned beef as thick or thin as you like. 

Serve hot on corn tortillas with a generous amount of jalapeno kraut, chilomate sauce, cilantro and avocados. Add a dollop of sour cream or crème fraîche if you need to cool down from the sauce and seasonings. Squeeze a half of a fresh lime over the taco to complete the flavor pairings.

Corned Beef Tacos, garnished, and ready to be eaten with Chilomate Sauce and a little sour cream.

Sample Product Label
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