Posted By: Tom Caceci (VIEW COUNT: 7039) PRINT
4 quarts hot water (needn't be boiling, but that's okay)
2 cups of coarse pickling salt
(as a substitute if you can't get pickling salt, use **1-1/2** cups ordinary table salt)
1/4 cup granulated sugar
3 tablespoons whole mixed pickling spices
1 tablespoon whole allspice
1 tablespoon whole cloves
6 cloves fresh garlic, crushed or chopped very fine
Combine all the ingredients above.
When this mixture has cooled to room temperature, pour it over a single 5 pound piece of lean venison which has been stabbed a few times with a sharp fork.
The meat should be submerged. Place in a cool spot (preferably the refrigerator) for about 3 weeks.
Turn the meat every 3 days or so.
To cook, rinse off the brine and strain out the spices. Rinse these, and simmer the meat and spices together in water for 3-4 hours, or until fork-tender.
I use a large plastic tub with a tight-fitting lid to incubate this stuff. Don't use metal vessels, because the salt will attack and corrode them. Glass or crockery is ideal.