I used Morton's Tender Quick method to corn the venison roasts...
I had two small venison roasts in my freezer (from the hind quarter), wanted to use them up before deer season.
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
I mix this up, rub on the meat, then shake off any excess....
This is enough mix for 5lbs of meat, so I used about half of it.
You need to let the meat cure 5 days per inch of thickness of the meat.
I wrap the venison and let it cure for 5 days in the fridge....
I turn the meat once a day.
Then I soaked the venison in cool water (in the fridge) overnight...
I seasoned the meat with a pickling spice mixture...garlic, bayleaves, mustard seeds, juniper berries, onion powder, black pepper and allspice...
Smoked at about 250 til the meat reached an internal temp of 160. Foiled the venison and added some beef broth to the package.
Also smoked some potatoes for the salad.
Added about 1 TBS of flour to thicken..
1/3 cup of water
1/4 cup of cider vinegar
2 TBs of sugar...you can add more if needed
Salt and pepper to taste
Add the cooked cubed potatoes to the sauce and toss gently. Season with more salt and pepper and sugar if needed, top with crumbled bacon.
This is to be served warm.
(you can use baked potatoes or even cubed and boiled)