Ingredients

6 Tbsp. Morton Tender Quick
2 tsp. garlic powder
1/4 C. sugar
2 1/2 qt. water
2 Tbsp. coarse black pepper
2 Tbsp. coriander, ground
5 lbs. elk, moose, bear or venison top round

Cooking Instructions

Combine a half-quart water with first 3 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into stoneware crock or ample-size food-grade plastic bucket. Add 2 quarts water. Submerge meat in brine and refrigerate for 10 days; five days f meat is pumped with brining solution. Stir brine and turn meat every second day, removing surface mold as necessary. At the end of curing time, remove meat from brine; immerse in fresh water and soak for 2 hours. Drain; pat dry. Rub all sides with coarse pepper and coriander. Insert meat thermometer into center of seasoned meat; place meat on pan in preheated 150 degree oven and bake for 1 hour or until surface of meat is dry. Gradually increase the oven temperature to 200 degrees to 210 degrees and hold until internal temperature of meat reads 175 degrees. Remove meat from oven, cool and eat. Really good with hot mustard and Rye bread.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)