Ingredients

• 2 cups water
• 6 tablespoons sugar-based curing mixture , such as Morton Tender Quick
• 0.5 cups brown sugar
• 4.5 teaspoons pickling spice
• 1 tablespoon garlic powder
• 6 cups cold water
• 5 pounds boneless shoulder venison roast

Instructions

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

Nutrition per serving