Turteldale gave me his venison corning recipie several years ago , I made some changes but it is mostly the same I just liked a little more spice and garlic.

Gallon water
1 cup tender quick
1 cup canning salt
15-20 pepper corns ( I will admit I dump some out in my hand and if that looks like it is about right I roll with it I don't count)
6 T sugar
5 T pickling spice
5 cloves garlic peeled and crushed
Bring to boil , mix at rolling boil for 5 minutes then cool till refrigerator temp.
5-7 days , flip every day to make sure it gets all the sides well
Need to use a non metallic container like a food grade plastic bucket , or the crock from your slow cooker if it fits.

A bowl works well to hold it down in a bucket and is much easier to lift out than a plate.

That’s pretty much what I used to do with the big hind muscles from spring black bear. Made for some really good suppers.

In two to four days corned beef will be on sale in many grocery stores, because they flood the stores with it for St. Patrick's Day and don't sell it all.

Keith

Heavenly! My son and his girlfriend just left. Between the four of us we polished off a 3 lb flat cut. Still have some left over spuds, carrots and cabbage in the pot and just got done fishing some more out.

Too bad you can't find the pre-packaged stuff year round. Easy peasy and delicious.

Stores here have it year around, but at 3 times the price now, so I buy 3 or 4 to put in the freezer for later.