Corned Venison

Prep Time:
10 mins

Cook Time:
4 hrs 15 mins

Additional Time:
5 days 30 mins

Total Time:
5 days 5 hrs

Servings:
20

Ingredients

Directions

Bring 2 cups of water to a boil in a saucepan over high heat. Stir in curing mixture, brown sugar, pickling spice, and garlic powder; stir until dissolved then remove from the heat. Pour 6 cups of cold water into a 2-gallon container, and stir in spice mixture. Place boneless venison into the brine; cover and refrigerate.

Leave venison in the refrigerator to brine for 5 days, turning the meat over every day.

To cook, rinse venison well, place into a large pot, and cover with water. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 4 hours. Remove the venison from the pot, and allow to rest for 30 minutes before slicing.

Cook’s Note

You may freeze uncooked corned venison by placing the desired amounts in vacuum sealable bags. Do not rinse meat before freezing, but remove excess liquid before sealing.

Nutrition Facts (per serving)