Corned Venison

Ingredients

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

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