Corned Venison

8 ingredients
6 steps

Ingredients

  • 3 lbs venison
  • 2 quarts water
  • 12 cup canning salt
  • 12 cup Morton Tender Quick salt
  • 3 tablespoons sugar
  • 2 tablespoons pickling spices
  • 3 bay leaves
  • 2 garlic cloves, minced

Directions

  1. 1
    Heat to boiling.
  2. 2
    Remove from heat and cool.
  3. 3
    place in a ziplock bag remove the air, zip closed.
  4. 4
    Put in refrigerate for 5 days turning every day.
  5. 5
    Cook for 1/2 hour in pressure cooked or boil for 3-4 hours until tender.
  6. 6
    Makes great Venison Reuben Sandwiches.

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