- 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
- 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.
04/23/2018
recipepes.com
Corned Venison, recipe
PT15M
PT1H
5
455 calories
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