Featured Pinch Tips Video
- 2 to 3 lb
- venison brisket, flank or shoulder roast, up to one inch thick
- 2 qt
- spring water or distilled water
- 1/2 c
- canning and pickling salt
- 3 Tbsp
- 2 Tbsp
- mixed pickling spice
- bay leaves
- whole black peppercorns
- 1 or 2
- cloves of garlic, minced
1Roll brisket or flank loosely and tie. Place in a large glass mixing bowl or a large oven cooking bag.
2In a glass or enamel saucepan, combine remaining ingredients. Heat just to boiling.
3Remove from heat and cool
4Pour cooled brine over meat. Cover bowl with plastic wrap or, if using oven cooking bag, squeeze the bag to remove air, then twist neck of bag and seal.
5Refrigerate for 5 days, turning meat occasionally.
6Drain and rinse meat with cold water.
7To prepare corned meat, place in a dutch oven, cover with cold water, and heat to boiling.
8Drain. Cover with cold water. Heat again to boiling.
9Reduce heat, cover and simmer until tender, approximately 3 1/2 to 4 1/2 hours.