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Corned Venison

Submitted by: Ed Hollada of Somerset, PA | Date Added: 3 Dec 2009
Listed in: Main Dish

1 gallon water

1 lb brown sugar

4 cloves garlic

4 tbsp pickling spice

Rub salt into 2-10 lbs meat and refrigerate 24 hours.

Boil ingredients.

Cool, place meat in crock pot, cover with brine solution.

Put in cool, dark place.

Turn meat every four to five days for one month.

Rinse off brine, roast to medium well done.

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