Well actually that piece I'm showing there is a deer roast.
Corned MeatPreparationMix all corning solution ingredients listed below in a one-gallon glass jar or stone crock. Submerge meat in brine and put in a cool place (under 50 degrees F) for 7 - 10 days, dependent on the size of the meat. I do duck breasts for the 7 days, goose breasts for 8/9, and larger roasts for the full 10. It's a learning process. After 7/10 days, remove the meat and rinse. You can now cook as corned meat (which is great) or make into pastrami (smoke the corned meat - which is even better).IngredientsCorning Solution:1 C Morton’s Tender-Quick2 T sugar2 T pickling spices5 cloves garlic2 quarts warmish water