I pulled this recipe off a cooking website awhile back, and it is great. Tastes just like corned beef. I couldn't find any of the bay leaf powder, so I just crushed some up and then when I boiled it put a couple whole leaves in with it.
4-6 lbs venison roast (or two 3 lb. roasts)
5 tablespoons morton tender quick meat cure meat tenderizer
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon bay leaf powder
1 teaspoon ground allspice
2 teaspoons garlic powder
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.
We just HAAAAAAaaaaaaaaad to add this forum right before supper didn't we. :sneer:
What can I say, food was on my mind. :eyebrownod: