Title: Corned Beef or Venison
Categories: Venison Game
Yield: 1 Servings

4	qt	Water
1 1/2	c	Canning salt
1/2	c	Brown sugar
3	tb	Pickling spice
1/2	oz	Potassium nitrate
		(available in drug stores)
8		Bay leaves
11		Peppercorns
6	lb	Beef or venison roast
10		Cloves garlic
2	lg	Onions, sliced
		To cook meat:
		Fresh water
2		Sliced onions
2		Garlic cloves, minced
2	tb	Pickling spice
		Glaze:
1/2	c	Brown sugar
4	tb	Vinegar
1	tb	Dry mustard
1	ts	Ground cloves
1	ts	Garlic powder

In a large kettle, combine 4 quarts of water, canning salt, 1/2 cup brown sugar, 3 tablespoons pickling spice, potassium nitrate, bay leaves and peppercorns. Bring to a boil and boil vigorously for 5 minutes. Remove from heat and let cool completely. Place meat in a large container with 2 sliced onions and 10 garlic cloves. Cover meat with the cooled brine so that brine covers meat by 2 or 3 inches. Weigh down meat with a clean plate and a large zip-loc bag filled with water. Refrigerate for 21 days, turning meat at least 2 times per week.

To cook: Remove meat from brine and rinse under cold running water. Place in a large Dutch oven. Cover with fresh water and add 2 sliced onions, 2 minced garlic cloves and 2 tablespoons pickling spice. Bring to a boil, reduce heat, cover and simmer for 1 hour per pound of meat, or until fork tender. Remove meat to a plate and let rest for 20 minutes. Meanwhile, reserve the broth in which meat has cooked for cooking vegetables such as potatoes, carrots, pearl onions and cabbage wedges to be served with the meat. While vegetables are cooking, mix all glaze ingredients together and coat meat evenly. Bake in a 375 degree oven for about 20 minutes, or until glaze is bubbly. Slice meat, cover with foil and keep warm until serving.

Here's the recipe my friend George used this year to corn venison. It was very good although rather salty. He intends to use about half as much salt next time. He tripled the recipe below and ended up with about 35 pounds. He used one hind quarter from a 9 pointer from last year and a couple front shoulders from other deer. You can put the shoulders in whole and just pull out the bone after it's done. I don't believe he did the glazing in the oven part of it, just served it from the water. By tripling the recipe he fed about 15 hunters on two different nights.

George is the owner of Sunny Point Resort in Gordon, Wisconsin. Mike_Bell@ccmail.va.grci.com rec.hunting Brine:

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