Ingredients

4-6 lbs. venison, elk, bear or moose (any solid cut)
5 Tbsp. Morton Tender Quick
2 tsp. brown sugar
1 Tbsp. ground black pepper
1 tsp. ground paprika
1 tsp. ground bay leaves
1 tsp. ground allspice
1/2 tsp. garlic powder

Cooking Instructions

Trim surface tallow from brisket. In small box, mix Morton Tender Quick and remaining ingredients. Rub mixture into all sides of brisket. Place brisket in plastic bag and tie end securely. Refrigerate and allow to cure 5 days per inch of meat thickness. Place cured brisket in Dutch oven. Add water to cover. Bring to a boil; reduce heat. Simmer until tender, about 3-4 hours. Serves 5-8. (Recipe formula courtesy of Morton Salt.)
 
 
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