Advertisement


 


Corned Venison

Ingredients

  • garlic powder
  • garlic powder
  • ground allspice
  • ground allspice
  • bay leaf powder
  • bay leaf powder
  • paprika
  • + 29 more ingredients
    • paprika
    • black pepper
    • black pepper
    • brown sugar
    • brown sugar
    • meat tenderizer
    • 2 teaspoons
    • 2 teaspoons
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 teaspoon
    • 1 tablespoon
    • 1 tablespoon
    • 2 tablespoons
    • 2 tablespoons
    • morton tender quick meat cure
    • 5 tablespoons
    • meat tenderizer
    • morton tender quick meat cure
    • 5 tablespoons
    • (or two 3 lb. roasts)
    • venison roast
    • 4 -6 lbs
    • (or two 3 lb. roasts)
    • venison roast
    • 4 -6 lbs

1 Mix all dry ingredients and rub on roast. 2 Place roast in ziplock bag and refrigerate. 3 Allow to cure 5 days per 2 inches of meat, turning bag once a day. 4 Cure at least 5-7 days. 5 Place roast in kettle and boil 3-4 hours or until tender.

View full recipe at SpringPad

Comments


Best Wine Deals

See More Deals »






Snooth Media Network