Corned Venison - cooking recipe

Ingredients

1/3 lb. sugar
2 oz. sodium nitrate
1/2 oz. sodium nitrite
3 lb. salt
3 tsp. pepper
1 tsp. ground cloves
6 bay leaves
12 tsp. pickling spices
1 onion, minced
4 garlic cloves, minced

Preparation

Place all ingredients in a pickle crock or glass jar and add water to make 6 gallons.
Corning should be done at a temperature of about 38\u00b0.
If this is not possible, add 1/3 more salt for every 15\u00b0 increase in temperature.
For example at 83\u00b0 add 3 more pounds of salt.
Place the meat in the liquid and weight it down with a plate.
Cover and let it stand for 15 days.
On the 5th and 10th days, stir the liquid and turn the meat over.
On the 15th day, remove the meat and store in a cool place.