Corned Venison

• 1/3 lb. sugar
• 2 oz. sodium nitrate
• 1/2 oz. sodium nitrite
• 3 lb. salt
• 3 tsp. pepper
• 1 tsp. ground cloves
• 6 bay leaves
• 12 tsp. pickling spices
• 1 onion, minced
• 4 garlic cloves, minced

1. Place all ingredients in a pickle crock or glass jar and add water to make 6 gallons.
2. Corning should be done at a temperature of about 38u0b0.
3. If this is not possible, add 1/3 more salt for every 15u0b0 increase in temperature.
4. For example at 83u0b0 add 3 more pounds of salt.
5. Place the meat in the liquid and weight it down with a plate.
6. Cover and let it stand for 15 days.
7. On the 5th and 10th days, stir the liquid and turn the meat over.
8. On the 15th day, remove the meat and store in a cool place.

sugar, nitrate, sodium nitrite, salt, pepper, ground cloves, bay leaves, pickling spices, onion, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1011462 (may not work)