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Corned Venison


1 1/2 cups table salt
1/2 cup brown sugar
1 medium onion, sliced
1 medium lemon, sliced
1 clove garlic, minced
2 tbsp. pickling spice mix
1 tsp. peppercorns
3 tsp. sodium nitrate
1 tsp. sodium nitrate
1 tsp. cloves
3 bay leaves
7 quarts warm water


Mix all the dry ingredients well and put them into a large crockery or other non-metallic container. Stir in the water, then add the onion, garlic, and lemon.Add the meat, which should be submerged. It may help to put a plate bottom-down on top of the meat, then weight the plate. Put the container in a cool place for 15 days, turning the meat every day or two.

When you are ready, rinse the meat and cook it by any corned beef recipe.