Corned Vension

Ingredients:

• 1 3 to 5 lbs venison roast 
• 3-1/2 quarts water
• 1 packet Hi Mountain Original Jerky Cure
• 1 packet Hi Mountain Original Jerky Seasoning
• 3 tsp sugar
• 2 bay leaves
• 3/4 cup pickling salt
• 1/4 cup pickling spice

Directions:

1. Trim any fat or sliver skin off the venison roast. 
2. Combine all ingredients, except the venison, in a large pot and bring to a boil. Remove from heat and allow to cool completely.
3. Place venison in a non-metallic container and cover the venison with the cooled brine.
4. Refrigerate 5-7 days.
5. Remove the venison from brine and rinse under cold water.
6. Add the rinsed venison to a large pot and cover with cold water.
7. Bring to a boil, reduce heat and simmer 3-4 hours or until the venison is very tender.
8. Let the venison corned beef rest for 15 minutes, slice and enjoy!