Bring the 2 cups of water to a boil in a medium saucepan. Stir in the dry ingredients and stir until dissolved. Recipe for Homemade Pickling Spice.
Pour the 6 cups of water into a large container and then stir in the pickling mixture. Place the venison into the the brine. Cover and refrigerate.
The length of time needed for the venison to brine all the way through, depends on the thickness of the cut. Morton's® suggests 5 days for every 2 inches of thickness. So, if your roast is 4" thick, it will take 10 days to brine all of the way through! I brined the bottom butts for about 14 days to achieve the entire thickness was cured. The largest top rounds took about 21 days.
Mix all ingredients in small bowl. Rub all over the surface of the roasts. Place roasts in a container or a sealable bag and place in the refrigerator. Cure for 5 days per 2 inches of meat thickness. Turn meat over once per day. Takes at least 5-7 days, for small roasts. Up to 21 days for larger roasts.
Once corned, meat must be rinsed off and cooked thoroughly.
Notes** Recipe for Pickling SpiceRecipe for Cooking the Corned VenisonMake sure you let the roasts sit in the brine long enough to "corn" all the way through! This will depend on the size of the roasts, but 21 days is suitable for larger buck roasts! I have even let them go 30 days for huge roasts. 14 days is minimum amount of time for small to medium roasts.Roasts can be brined from fresh, or from frozen. Refreezing roasts after the brine process is not a problem.Once meat is rinsed off. Dry thoroughly. I recommend vacuum packing meat, if freezing.