Home-cured corned venison brined with pickling spices.

Ingredients

• 2-3 lbs. brisket, flank or shoulder roast up to 1 inch thick
• 2 qts spring water or distilled water
• 1/2 cup canning and pickling salt
• 1/2 cup tenderizing salt
• 3 tablespoons sugar
• 2 tablespoons mixed pickling spice
• 2 bay leaves
• 8 whole black peppercorns
• 1 or 2 cloves of garlic, minced

Steps

1. Roll brisket or flank loosely and tie, then place in large glass or pottery mixing bowl, or in large oven cooking bag.
2. In glass or enamel saucepan, combine remaining ingredients and heat just to boiling. Remove from heat and cool.
3. Pour cooled brine over meat.
4. Cover bowl with plastic wrap, or if using oven cooking bag, squeeze to remove air, then twist neck of bag and seal.
5. Refrigerate 4 to 5 days turning meat occasionally.
6. Drain and rinse meat with cold water.
7. To prepare corned meat, place in Dutch oven and cover with cold water.
8. Heat to boiling, reduce heat and cover.
9. Simmer until tender, 3 1/2 to 4 1/2 hours.

Notes

• Can also cook in crock pot.