Corned Venison

[Hackleback]

While I am home with a sick yongster, I thought I would put this up for all to see.

This recipe (and several very similer ones) has gotten rave reviews from the masses of hunter/gatherers that I work with; though I have never tried it:


1 cup Tenderquick (this is a salt like product by Morton Salt Co.)
1 Lg onion sliced
1 tsp pickling spices
3 C water to cover
2 garlic cloves
1-2 bay leaves
4 lb venison cut into chunks

-Place meat in a 1 gallon jar and cover with a bowl (the idea is a crock with a weight on top to keep the meat in the brine. I dont see any reason that you could not use a large bowm and a plate).
-Mix remaning ingredents to make a brine and pour over the meat.
-Refrigerate for 1 week
-Drain and rinse meat
-Cook on low in a crock pot (I assume with a bit of water)

Thoughts:
This is the recipe as it was given to me. One can make adjustments as they see fit such as the brine time. I have a very similer recipie that says usea whole ham or shoulder and only brine for 24 hours. You be the judge and adjust to to your taste.

Enjoy :drinks: