Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and

mustard seed in blender. Blend until coarsely chopped. (Note: works

just as well to leave spices whole, just break up the bay leaves a

little). Add brown sugar. Set aside.

Trim roast (venison, beef, etc.), weigh and measure One Level

Tablespoon of curing salt Per Pound Of Meat. (Note: I use Morton's

TenderQuick <tm>.)

Add measured curing salt to spice mixture you set aside. Rub spice

mixture into roast, pressing in well.

Measure roast at thickest point. Place into heavy freezing bag and

close securely. Place in shallow pan in refrigerator. Cure 5 days

per inch of measured thickness, turning bag daily.

At end of curing time wrap and freeze or cook in your favorite corned

beef recipe.

To cook: Drain juices, if desired rinse thoroughly under cold running

water to remove extra salt and spice pieces, wrap in foil and bake

sealed at 300 degrees 2 to 3 hours or until tender. Or use in any

corned beef recipe.

Dorothy Flatman's Note: I have used this recipe with excellent

results on both beef and venison roasts. Our family favorite is beef

bottom round roast well trimmed. The flavor is very close to

Shenson's Old Fashioned <tm> in flavor. The meat is a nice red in

appearance when cooked, much like the recipes calling for saltpeter

preserving.

I have set the serving size on this to match the size of roast we

most commonly use, and adjusted the spices accordingly from the

original recipe. If you use a different size roast, just have your

recipe program calculate the amount of ingredients for the new

"Serving Size".

Oregonian

FOodday