Corned Venison Round

25 pounds venison round

5 qts water
8 oz salt (6 oz liquid volume)
3 oz Morton's Tender Quick (4 1/2 oz liquid volume)
3 oz white sugar (4 oz liquid volume)
3 Tblsp Pickling Spice
1 Tblsp Garlic Salt
1 Tblsp powdered All Spice

Inject liquid into the center of the rounds with a cajun injector

Soak meat in liquid for 10 days to 14 days
(Keep in refrigerator)

Cooking:
     Put just enough water in pan to cover meat.  Add one tablespoon pickling spice and three to four bay leaves.  Cover pan.

Slow cooker:  Set at medium heat.  Let meat simmer, not boil, until the internal temperature reaches 160 degrees.  Usually takes about two hours.

Stove top:  Bring to a boil and then turn heat down to a slow simmer until the internal temperature reaches 160 degrees.  Usually takes 30 to 45 minutes.

Take meat out of liquid and let cool for a few minutes.  Slice thin and enjoy as the main meat, on crackers or a sandwich. 

Hint:  If you over cook the meat, it will crumble when you slice it, but will still be good to eat.