Corned Venison

8 ingredients
5 steps

Ingredients

  • 4 -6 lbs venison roast (or two 3 lb. roasts)
  • 5 tablespoons morton tender quick meat cure meat tenderizer
  • 2 tablespoons brown sugar
  • 1 tablespoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon bay leaf powder
  • 1 teaspoon ground allspice
  • 2 teaspoons garlic powder

Directions

  1. 1
    Mix all dry ingredients and rub on roast.
  2. 2
    Place roast in ziplock bag and refrigerate.
  3. 3
    Allow to cure 5 days per 2 inches of meat, turning bag once a day.
  4. 4
    Cure at least 5-7 days.
  5. 5
    Place roast in kettle and boil 3-4 hours or until tender.

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