I've found several recipes on line for corning venison but seeing as I've never done this, I'm not sure what the best route would be.

Anyone ever corned their venison? If so, how did it turn out? How'd you do it?

Thanks.
Bob

I've done it plenty of times. It's a bit on the dry side but tastes just like store bought. Afterwards you can coat it with a mixture of
1 tablespoon ground coriander
1 tablespoon Paprika
1 teaspon Black Pepper

Put it in a smoker or oven at 200-220 degrees till you get an internal temp of 175-180 and you have some really great Pastrami.

Corned Venison
5 qts ice water
3/4 cup salt/ no iodine
1/3 cup instacure n0 1
1/2 cup powdered dextros
1/2 cup pickling spice
mix and put in plastic bucket, inject into meat and put back into bucketlet brine 3-4 days in fridge and your done. Thh above is enough for 25 lbs of meat. discard leftover brine, do not re-use.

Thanks Jersey! I'll give it a go.

I'm going to throw one in my smoker and boil the others like traditional corned beef (I'm starting out by testing three pieces, about a pound each).