This is a simple recipe I've been using for years and it turns out great.
2 lb venison roast
3 cups water (or enough to completely cover roast)
2 tsp canning salt
1 1/2 tsp sugar
1 tsp Prague Powder #1
1 1/2 tsp Pickling Spice (cloves removed - yuk)
1/4 tsp black pepper
2 Bay leaves (optional)
2 minced cloves garlic (optional)
Mix all brine ingredients to dissolve salt, cure and sugar. Make sure roast is completely submerged in the liquid. This size roast should cure thoroughly in about 5 days. I also rotate it once a day.
I cook it in a crock pot with maybe a half cup of the brine and a little water. I add some cabbage for the last hour or so of cooking too.
The cooked roast can be coarsely ground and added to finely minced, cooked potatoes for venison corned beef hash. Very yummy.
