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.

Two stores here had them for 2.99, next to a bin of 5.99, next to a bin of 7.99. lol

2.99 is cheap, so bought a few, but yes, any left after this week will go on sale...

Didn’t have it but we like it . Fried redear and crappie instead

Like ADC showed, for me the Reuben sandwiches the day after we're the big thing for me. My mom's family was 100% Irish so we always had the traditional meal on Saint Patrick's day.

I'd pay a hundred bucks right now for a great Reuben.

Pete

Yep, GCP it's an old recipe ive had around for a long time. Here's my original recipe

4 HEADS of garlic, Dale?

I have some venison corning now, will be ready tomorrow. I made some last year and it was better than beef because it was leaner.

I didn't poke the meat all over and had no issue.

I took that to mean 4 cloves , and bumped my version up to 5

I do crush mine to get more flavor from them


on this topic do you say a stalk of celery or a rib of celery ?

most people say stalk , but mean rib

a stalk is the entire plant technically a rib is an individual peice

Yes, I buy already pealed cloves in the produce aisle. I know it sounds like alot, especially when you make three gallons of brine. Already peeled cloves in the bag are cheap here. I figured about how many cloves in a head and do the basic math
I usually make at least 12 corned venisons in a batch

I say "stalk" to mean a "rib". A say "bunch" to mean the whole plant. Just my terms and probably what my mom called them
And when I put my cloves of garlic in the brine I don't crush them

Im sure everyone's recipes are great. All recipes are tweaked by the individual. Once you try deer,elk, moose, caribou or bear this way it's hard to go back to beef. Those are the meats ive used so far and all were terrific

That's the way to do it

LIKE IT!

Need more garlic!
Never enough.
I use garlic in everything, almost!
Not a single piece of meat gets by without garlic covered, and poked with cut cloves pushed inside.

Oh my !!