Corned Venison

Directions

1. 1
   In large pot combine the water, salt, chopped onions, chopped celery leaves, thinly sliced garlic, saltpeter, MSG, brown sugar, and bay leaves.
2. 2
   Bring to a boil and boil for 5 minutes.
3. 3
   Cool.
4. 4
   Place meat in bottom of crock
5. 5
   Pour cooled pickling marinade over the meat, completely covering the roast.
6. 6
   Put a plate over the meat making sure no air is trapped between meat and plate.
7. 7
   Weigh plate down with clean ROCK OR BRICK.
8. 8
   TIE A PIECE OF LIGHTWEIGHT CLOTH OVER TOP OF CROCK.
9. 9
   With lid slightly ajar, place in cool spot for 14 days.
10. 10
    To prepare meat after done:.
11. 11
    Rinse in fresh water and place in large kettle.
12. 12
    Add water to about 1 inch above meat.
13. 13
    Add 1 chopped onion, crushed garlic cloves, and vinegar.
14. 14
    Bring to a boil.
15. 15
    Reduce heat cook for 3 hours or until tender.
16. 16
    Remove from heat and let cool in broth for 15 minutes.