Corned Venison

Name: Corned Venison
Ingredients: 2 cups water; 6 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R)); 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

7 ingredients

3 steps

Ingredients

2 cups water
6 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
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

Directions

1

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.
2

Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
3

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.