Corned Venison

Recipe by Tracy Smith
READY IN: 3hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Mix all dry ingredients and rub on roast.
  • Place roast in ziplock bag and refrigerate.
  • Allow to cure 5 days per 2 inches of meat, turning bag once a day.
  • Cure at least 5-7 days.
  • Place roast in kettle and boil 3-4 hours or until tender.