Corned Venison(For 100 Pounds Meat) - cooking recipe

Ingredients

5 gal. water
1 lb. white sugar
6 cloves garlic, crushed
2 1/2 lb. plain salt
1 oz. saltpeter
4 oz. pickling spices

Preparation

Boil spices in one pint of water.
Combine all ingredients and mix well before adding meat.
Can adjust to half for less meat. Meat should be submerged.
A plate with weight on top works.
It takes 10 days to cure if pieces weigh 2 to 4 pounds each; up to 16 days if pieces weigh
6 to 8 pounds.