Found this one on the web from Cabela's and is what I use, pretty much straight forward. If you have more meat just double it or triple it ect. There are other variations but most are the same a salt brine with nitrates added which is what the Tenderquick does. I like this one with the half salt half tenderquick mixture. When I boil mine I add fresh pickling spice about a heaping table spoon. I added notes as how I do it in ( ) Tenderquick is made by Mortons salt co. and can be found at the grocery store where the spices and salt is.
Corned Venison by Cabela's Staff
Ingredients
2 to 3-pound brisket, flank, or shoulder roast up to 1 inch thick ( any cut of Venison will do and you do not have to tie it) ( For thicker just keep in the brine longer thick pieces about 2 weeks smaller pieces a week)
2 quarts spring water or distilled water ( I just use tap water)
1/2 cup canning and pickling salt
1/2 cup tenderizing salt (e.g. Morton's Tenderquick®)
3 tablespoons sugar ( I use brown sugar and use about a quarter cup)
2 tablespoons mixed pickling spice
2 bay leaves
8 whole black peppercorns
1 or 2 cloves garlic, minced
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Directions: Roll brisket or flank loosely and tie. Place in large glass or pottery mixing bowl, or in large oven cooking bag. In glass or enamel saucepan, combine remaining ingredients. Heat just to boiling. Remove from heat; cool. Pour cooled brine over meat. Cover bowl with plastic wrap; or, if using oven cooking bag, squeeze to remove air, then twist neck of bag and seal. Refrigerate 4 to 5 days ( I do it about 7 days to make sure the meat is brined all the way through) turning meat occasionally. Drain. Rinse meat with cold water.
To prepare corned meat, place in Dutch oven. Cover with cold water. Heat to boiling; drain. Cover with cold water. Heat to boiling. Reduce heat; cover. Simmer until tender, 3 1/2 to 4 1/2 hours. ( first boiling takes some of the salt out of the meat)
Note if you followed the recipe and did not add the pickling spice and after it was corned you smoked it you would have smoked Venison kinda like Ham which is not all bad either.
