Corned Venison

Ingredients

• Servings: 5
• 2 cups water
• 6 tablespoons sugar-based curing mixture (such as morton® tender quick®)
• 1/2 cup brown sugar
• 4 1/2 teaspoons pickling spice
• 1 tablespoon garlic powder
• 6 cups cold water
• 5 pounds boneless shoulder venison roast

Recipe

Preparation Time: 5 mins Cook Time: 4 hrs 15 mins

Ready Time: 4 hrs 50 mins


• bring 2 cups of water to a boil in a saucepan over high heat. stir in the curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. pour 6 cups of cold water into a 2-gallon container, and stir in the spice mixture. place the boneless venison into the brine, cover and refrigerate.
• leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
• to cook, rinse the meat well, place into a large pot, and cover with water. bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. remove the venison from the pot, and allow to rest for 30 minutes before slicing.