Corned Venison

Recipe View 5 mins In a saucepan, bring 2 cups of water to a boil over high heat. (Estimated time: 5 minutes)

Recipe View 2 mins Stir in the sugar-based curing mixture, brown sugar, pickling spice, and garlic powder until completely dissolved. Remove from heat. (Estimated time: 2 minutes)

Recipe View 1 mins In a 2-gallon container, pour 6 cups of cold water and stir in the spice mixture from the saucepan. (Estimated time: 1 minute)

Recipe View 5 mins Submerge the boneless venison shoulder roast completely in the brine. Ensure it's fully covered. Cover the container and refrigerate. (Estimated time: 5 minutes)

Recipe View 120 hrs Allow the venison to brine in the refrigerator for 5 days, turning the meat over once a day to ensure even curing. (Estimated time: 5 days)

Recipe View 3 mins After brining, thoroughly rinse the venison under cold water to remove excess salt. (Estimated time: 3 minutes)

Recipe View 2 mins Place the rinsed venison in a large pot and cover completely with fresh water. (Estimated time: 2 minutes)

Recipe View 4 hrs Bring the water to a boil, then reduce the heat to medium-low, cover the pot, and simmer for 4 hours, or until the venison is fork-tender. (Estimated time: 4 hours)

Recipe View 30 mins Remove the venison from the pot and let it rest for 30 minutes before slicing against the grain. This allows the juices to redistribute, resulting in more tender and flavorful meat. (Estimated time: 30 minutes)