Corned Venison Recipe

Ingredients:

• 2 1/2 quarts Water (divided)
• 6 tablespoons Morton Tender Quick (curing salt)
• 1/2 cup Brown Sugar
• 1 1/2 tablespoons Pickling Spice
• 1 tablespoon Garlic Powder
• 5 lb Venison (large solid cuts, deboned)

Directions:

1. Prepare the Brine:
• In a medium saucepan, combine 1 pint of water with Morton Tender Quick, brown sugar, pickling spice, and garlic powder.
• Heat over medium heat until the mixture comes to a boil, stirring constantly to dissolve the salt, sugar, and spices into the water.
• Once dissolved, remove from heat and allow the brine to cool completely.
2. Brine the Venison:
• In a large food-safe container, add the remaining 1 1/2 quarts of water to the cooled brine mixture.
• Add the venison cuts into the brine, making sure they are fully submerged. Cover the container tightly with a lid or plastic wrap.
• Refrigerate for 5 to 7 days, turning the venison once every day to ensure even curing. Make sure the meat stays fully submerged in the brine throughout the curing process.
3. Cook the Corned Venison:
• After the meat has finished curing, rinse the venison thoroughly under cold water to remove excess brine and seasoning.
• In a large pot, add the venison and cover it with water. Optionally, you can add 1 tablespoon of pickling spice to the water for additional flavor.
• Bring the water to a boil, then reduce the heat to a low simmer and cover the pot.
• Simmer the venison for 3 to 4 hours, or until the meat is tender and fully cooked. Periodically check the water level, adding more if necessary to keep the meat submerged.
4. Storage Options:
• If you want to freeze uncooked corned venison, drain off the brine from the meat, pat it dry with paper towels, and then vacuum seal the venison in portions.
• Remove as much excess liquid as possible before sealing to prevent freezer burn. Store in the freezer for future use.
5. Serve:
• Once the corned venison is cooked, slice it thinly and serve with traditional sides like cabbage, potatoes, or sandwiches for a delicious, hearty meal.

Tip: You can also use this method for other meats like beef or pork if you're craving a different take on corned meat! Enjoy your homemade corned venison!