Per tradition, we are prepping our Venison for St Patty’s Day. Last year’s celebration was a bit larger scale (we corned nearly 20 pounds of meat). With the Holiday falling on a Monday this year, we went a bit smaller, only brining two large cuts of venison: A shank and a bottom round and sirloin top attached to the bone.
The brine recipe is pretty simple:
1 Gallon of water
2 cups kosher salt
1/2 cup sugar
1 ounce pink salt
3 garlic cloves
2 tablespoons pickling spice (Peppercorns, Coriander Seeds, Mustard Seeds, Allspice berries, juniper berries, mace, cinnamon sticks, bay leaves)
In order to have sufficient brine to cover the meat, we did this recipe x4. We seldom measure the pickling spice for brines such as this one. We usually portion the brine and then start adding the pickling ingredients until it looks right.
The meat is brined for 6 to 10 days. You may need to use a weight of some sort (a plate will work) to keep the meat from floating.