Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender. Blend until coarsely chopped. Add brown sugar. Set aside. Trim roast (venison, beef, etc.), weigh and measure 1 level Tablespoon of curing salt per pound. 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. 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. From: Dorothy Flatman Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (508g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 215 (28%)|
|Amt Per Serving||% DV|
|Total Fat 23.9g||32 %|
|Saturated Fat 8.5g||43 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 241.9mg||74 %|
|Sodium 7319.4mg||252 %|
|Potassium 1639.8mg||43 %|
|Total Carbohydrate 34.5g||10 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 31.5g|
|Protein 100g||143 %|
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Calories per serving: 765
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