| | Directions | | Mix ingredients of brine and bring to a boil. Allow the brine to cool and then pour it over the meat in a plastic Tupperware container, glass, or ceramic bowl. Make sure all of the meat is covered. Refrigerate it for 4 to 5 days, turning it once or twice a day. After 4 to 5 days, remove meat from the brine and rinse it off. Now you are ready to cook it. |
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| Ingredients | | - |  | The brine |
| - | | 2 quarts water |
| - | | 1/2 cup canning salt |
| - | | 1/2 cup Mortons Tenderquick |
| - | | 2 tablespoons sugar |
| - | | 2 tablespoons Pickling Spice |
| - | | 4 bay leaves |
| - | | 8 whole black peppercorns |
| - | | 4 fresh garlic cloves |
| - | | Use 2 lbs of venison, pieces should be no more than 2 inches thick (just like a corned beef you buy inch the store.) |
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