Corned beef/venison

Ed L.

Well-known member
Corned beef/venison

1 venison sirloin tip roast (2 lbs) (fat removed)
6 cups water (or to fill gallon jug)
1 cup packed brown sugar
1 cup tender quick salt
1/4 cup kosher salt
1/4 cup pickling/canning salt
2 bay leaves
2 tbl pickling spices
1 tsp ground mustard
1 tsp thyme
1 tsp coarse ground pepper
1 tsp allspice
1 tsp curry
1 tsp minced garlic

Spike/stab the roast and put into glass gallon jug and add water to cover, add all of the above ingredients and fill the remaining jug up with water. Seal and refrigerate for 4 days shaking twice a day. Rinse with cold water and let rest in cold water for 10 minutes. Set the crock pot to low temp and add 10 bay leaves, 1 tsp of minced garlic and 1 tbl of pickling spices and cook for 2 hours. Remove bay leaves and as much of the pickling spices as possible with strainer and cook for additional 6 hours. Remove from crock pot and place in sealable bag and refrigerate overnight. Cut across the grain to serve.