• Add all brine ingredients to a pot and bring to a boil. Lower to a simmer and cook until salt and sugar have dissolved.
• Turn off heat and cover. Bring to room temperature. I speed this process up by putting it in the fridge.
• Once cooled, place roast in a Tupperware large enough to hold it and the brine.
• Make sure roast is covered. I used a spoon to hold mine down. Any extra brine can be tossed. Cover and place in ridge for 6 days.
• Flip meat on third day (or every day). The longer the roast is in the fridge, it will get saltier, but you want the brine to penetrate all the way to the center of the roast.

Cook Corned Venison

• Once the roast is done brining, remove roast from brine and discard brine. Gently rinse the roast to remove the salty brine. Any seasonings still attached to the meat are fine. We just want the excess saltiness washed away.
• Place roast in a stock pot just large enough to hold roast and water to cover it. Just cover with water. Add beef bouillon. Partially cover the pot with a lid and bring water to a SIMMER.
• Cook for 2-3 hours. Watch the water level to make sure roast stays covered.
• Remove the meat from the water and allow to cool.
• Using the LEM Mighty Bite 8 1/2 Grinder, slice your meat as thinly as possible.
• Serve on Reuben, hash, by itself, etc! ENJOY!