Podcast Episode 226: How to Brine, Corn, and Cure Wild Game, Fish, and Foragables
There’s something almost magical about brining, corning, and curing wild food. What starts as a simple salt solution or dry cure transforms into deeply flavorful, tender, preserved meats, fish, and even foraged ingredients. In Episode 226 of the Wild Fish and Game Podcast, hosts Justin Townsend and Adam Berkelmans break down these ancient preservation techniques and how they apply to everything from venison and goose to wild mushrooms and berries. Whether you want to make pastrami-style venison, corned goose breast, or brined wild turkey, this episode is packed with knowledge, historical insight, and recipe inspiration.
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The Science and History Behind Brining, Corning, and Curing
Brining isn’t just about adding flavor—it’s about science. As Justin explains:
“Brining has that osmosis effect, which denatures the protein, allowing it to be more tender and increases the juiciness of the meat cut itself.”
By submerging wild game, fish, or foraged ingredients in a carefully measured salt solution, you not only enhance the natural flavors but also tenderize tough cuts and extend their shelf life.
On the other hand, Corning takes it a step further, adding curing salts (like Prague Powder #1) to create that signature pink hue and deep, savory flavor found in classics like corned beef and Montreal smoked meat.
The process of curing and preserving food is as old as civilization itself. As Adam shares in the episode:
“The earliest recorded history of brining dates back to the ancient Mesopotamians, sometime before 2400 BC. The Romans specialized in it, using salt to preserve meat for their armies, and by the medieval ages, salted beef was a staple food across Europe.”
From the voyages of sailors carrying barrels of salted pork to the Jewish communities in New York and Montreal refining pastrami, these traditions have stood the test of time—and for good reason.
Applying These Techniques to Wild Game and Foraged Ingredients
One of the biggest challenges in wild game cooking is dealing with lean meats. Unlike store-bought beef or pork, wild meats like venison, moose, and antelope contain little fat, making them prone to drying out during cooking. That’s where brining and curing become essential.
“Meat from older animals will become more tender, lean meats will become juicier, and strongly flavored meats will become more mild,” says Justin.
Best Wild Game Candidates for Brining and Corning:
- Venison, elk, and moose – Perfect for pastrami-style curing or corned venison roasts.
- Goose and duck breast – Excellent when brined and turned into rich, smoky pastrami.
- Wild turkey and upland birds – Benefit from brining to retain moisture and tenderness.
- Bear and wild boar – Brining helps mellow strong flavors and improve texture.
But it doesn’t stop at meat—foraged foods like wild mushrooms, berries, and roots can be brined and fermented to unlock new flavors.
“Fermenting blueberries, for example, can create something fizzy, salty, sweet, and sour—all at once,” Adam explains. “It’s a cool way to add a whole new dimension to your plate.”
Pastrami, Corned Venison, and Other Must-Try Recipes
Throughout the episode, Justin and Adam discuss six amazing recipes that showcase the versatility of brined and cured wild game:
Venison Reuben Sandwich – A wild take on a deli classic, complete with homemade sauerkraut and maple mustard dressing.
Corned Venison Breakfast Burrito – Leftover corned venison, wrapped in a warm tortilla, mixed with crispy potatoes, eggs, and cheese.
Wood-Fired Goose Pastrami Pizza – A rich, smoky, and game-forward take on a Neapolitan-style pie, loaded with mozzarella, fresh basil, and a crispy crust.
Wild Game Pastrami Hash – A campfire favorite, featuring diced pastrami-style meat, ramps, potatoes, and a perfect runny egg on top.
Dry-Cured Goose Pastrami – A traditional Jewish deli-style preparation using black pepper, coriander, and brandy.
Venison Pastrami Roast – A deep-flavored, slow-cooked recipe featuring ancho chili, garlic, and rich spices.
Experimenting with Brines: A New Frontier in Wild Cooking
One of the key takeaways from this episode is don’t be afraid to experiment. Whether you’re testing out different salt percentages, using unique liquids like apple cider or bourbon, or adding unexpected flavors like juniper, anise, or tamarind, brining and curing are creative playgrounds for wild food enthusiasts.
Adam offers a simple tip for choosing between dry and wet brining:
“If I’m going to be roasting something, wet brine works better. But if I want crispy skin—like on a wild turkey—dry brine is the way to go.”
Why You Should Tune In
If you love wild game, fish, and foraging, this episode is a must-listen. Justin and Adam take centuries of tradition and distill them into practical, modern-day techniques that you can use in your own kitchen.
Whether you want to try corned venison for St. Patrick’s Day, homemade pastrami for sandwiches, or brined mushrooms for an umami-packed side dish, this episode is filled with inspiration, history, and game-changing tips for getting the most out of your wild harvests.
Got a favorite brining or curing technique? Share it with us in the comments or tag us on social media with your latest wild food creations!