Corned Venison

  • PrepTime: 5 Mins
  • CookTime: 4 Hrs 15 Mins
  • TotalTime: 124 Hrs 50 Mins


  1. 2 cups water
  2. 6 tablespoons sugar-based curing mixture (such as Morton® Tender Quick®)
  3. ½ cup brown sugar
  4. 4 ½ teaspoons pickling spice
  5. 1 tablespoon garlic powder
  6. 6 cups cold water
  7. 5 pounds boneless shoulder venison roast


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