Corned Venison - cooking recipe

Ingredients

4 -6 lbs venison roast (or two 3 lb. roasts)
5 tablespoons morton tender quick meat cure meat tenderizer
2 tablespoons brown sugar
1 tablespoon black pepper
1 teaspoon paprika
1 teaspoon bay leaf powder
1 teaspoon ground allspice
2 teaspoons garlic powder

Preparation

Mix all dry ingredients and rub on roast.
Place roast in ziplock bag and refrigerate.
Allow to cure 5 days per 2 inches of meat, turning bag once a day.
Cure at least 5-7 days.
Place roast in kettle and boil 3-4 hours or until tender.