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
Marinade: Mix water and spices. Inject liquid into the center of the rounds with a cajun injector. Soak meat in remaining liquid for 10 to 14 days. Keep in refrigerator.
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.