My first try. Came out nice and red, just a tad heavy on the salt. Overall pretty pleased.
View attachment 167636
This roast was only about 3 lbs. I let it soak in the brine for 7 days. Now I need harvest another critter this weekend. I have one football roast in the freezer. I wanted to try a recipe for deli roast beef with that one.
I used a recipe I found on the Internet.
http://honest-food.net/2015/01/12/corned-venison-recipe/
Mine was a bit heavy on the salt. I didn't have kosher salt, and used pickling salt in its place. I found kosher for the next go round. Pickling salt is not as course, so I guess I used more than needed. The pink curing salt, which goes by instacure. Etc. can be found on eBay, cabelas etc. it is different than Morton's tender quick. I was ordering from cabelas so I ordered it there. I saw it cheaper on eBay. Don't need much of it, though.
It really was pretty easy, not labor intensive at all.
Letting it cool so I can run it on the slicer.
Not an expert but that was probably the issue (not criticism by any means ) It definenitely looks awesome and I'm not a big salt fan in any capacity but it does looks delicious either way.
Or...you could make pastrami!
http://amazingribs.com/recipes/beef/close_to_katzs_home_made_pastrami.html