CORNED VENISON

Corned Venison image

Provided by Goldie Barnhart

Time 5h15m

Number Of Ingredients 8

2 - 3 lb brisket, flask or shoulder roast
2 qt spring water or distilled water
1/2 c canning & pickling salt
1/2 c mortons tenderquick
3 Tbsp sugar
1 jar(s) mixed pickling spices
2 bay leaves, dried
2 - 3 cloves of garlic, minced

Steps:

1. Roll brisket or flank steak loosely and tie. Place in large heavy zip lock bag. In a stainless steel pan combine rest of ingredients and heat to boiling. Take off heat and let it get cool. Pour cooled brine over meat. Squeeze to remove air, then close bag.
2. Refrigerate 5 to 7 days, turning meat once to twice a day. Can go up to one week.
3. After brining is done, rinse meat with cold water. To prepare corned meat, place in dutch oven. Cover with cold water and heat to boiling; drain.
4. Cover again with cold water, heat to boiling, reduce heat and cover. Simmer until tender, 3 1/2 to 4 1/2 hours. Crock pot could be used for this step. Can add carrots, onions, potatoes and cabbage during the last 1/2 hour of cooking time.