Ingredients

• venison roast, 2-3 pounds
• 2 quarts distilled or spring water
• 1/2 cup canning and pickling salt
• 1/2 cup tenderizing salt, such as TenderQuick
• 3 tablespoons sugar
• 2 tablespoons mixed pickling spice
• 2 bay leaves
• 8 whole black peppercorns
• 1 or 2 cloves garlic, minced

1. If using a flat piece of meat, such as flank or brisket, roll and tie.  If using a shoulder or other roast, rolling is not necessary.  Place in large glass bowl or oven cooking bag.
2. Combine remaining ingredients and bring just to a boil.  Remove from heat and cool.
3. Pour cooled brine over meat in container and cover with plastic wrap.  If using a cooking bag, squeeze out the air, then twist bag shut and seal.
4. Refrigerate 4 or 5 days, turning meat occasionally. Drain the brine and rinse the meat with cold water.
5. To prepare meat, place in dutch oven and cover meat with water. Bring to a boil and drain the water, then add fresh water and bring back to a boil. Cover the dutch oven, reduce heat and simmer 3-4 hours or until tender.  This step may also be completed in the oven at 325F until tender.
6. Slice meat and serve.