3-4 lb. deer shoulder or round (slice 1 inch thick with grain)
1/2 c. Morton's Tender Quick
1/2 c. brown sugar
2 tbsp. pickling spices
1 tsp. garlic powder
1 tsp. ground red pepper
1 tsp. black pepper

With a fork, pierce deer slices thoroughly on both sides. Mix Tender Quick, brown sugar and all spices together. Rub mixture onto both sides of meat. Place meat in plastic bag or bowl, pour in remaining spices. Tie bag or cover bowl and refrigerate for 24 hours, turning 2 or 3 times during curing process. Use as you would corned beef.