Here is a recipe to make venison taste just like corn beef (even if it’s scary).
Cook time: 4 Hr 30 Min Prep time: 45 Min
2 – 3 lb brisket or shoulder roast
2 qt spring water or distilled water
1/2 c canning & pickling salt
1/2 c mortons tenderquick
3 Tbsp sugar
1 jar(s) mixed pickling spices
2 bay leaves, dried
2 – 3 cloves of garlic, minced
- Roll brisket or flank steak loosely and tie. Place in large heavy zip lock bag. In a stainless steel pan combine rest of ingredients and heat to boiling. Take off heat and let it get cool. Pour cooled brine over meat. Squeeze to remove air, then close bag.
- Refrigerate 5 to 7 days, turning meat once to twice a day. Can go up to one week.
- After brining is done, rinse meat with cold water. To prepare corned meat, place in dutch oven (borrow it from Jop if you don’t have one). Now use the Grilled and Braised Corned Beef recipe to finish.