Corned Venison

• 2 cups water
• 6 tablespoons sugar-based curing mixture (such as Morton(R) Tender Quick(R))
• 1/2 cup brown sugar
• 4 1/2 teaspoons pickling spice
• 1 tablespoon garlic powder
• 6 cups cold water
• 5 pounds boneless shoulder venison roast

1. Bring 2 cups of water to a boil in a saucepan over high heat. Stir in the 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 the spice mixture. Place the boneless venison into the brine, cover and refrigerate.
2. Leave the venison in the refrigerator to brine for 5 days, turning the meat over every day.
3. To cook, rinse the meat 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.

water, sugar, brown sugar, pickling spice, garlic, cold water, boneless shoulder venison roast

Taken from www.allrecipes.com/recipe/151224/corned-venison/ (may not work)