Venison, Corned, Rosie’s

Ingredients

• 2 cups water
• 6 tablespoons 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

Directions

1. Bring 2 cups of water to a boil in a saucepan over high heat
2. Add all spices and sugar

Stir until dissolved then remove from heat

1. Pour the 6 cups of cold water into a 2-gallon container that will fit into a refrigerator
2. (I use a 5 gallon bucket and set it in the garage if the outside temp will not get above 40 degrees)

Stir in the dissolved spice mixture.

1. Place the boneless venison into the brine, cover and refrigerate.
2. ​Leave the venison in the refrigerator to brine for 5 days, turning the meat over once every day.
3. 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.

Freezing

1. You can freeze the uncooked corned venison by putting pieces in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.