4 pound Buffalo (or any red meat) Shoulder Roast 2 quarts Water ½ cup Brown Sugar 2 cups Salt 3 teaspoons Pink Salt 2 tablespoons Pickling Spice 1 small Onion 1 large Carrot 1 stalk Celery 2 pounds Ice
In a large stock pot add the Water, Salt, Brown Sugar, Pink Salt and Pickling Spice. Bring to a boil over high heat, stirring until Sugar and both Salts have dissolved. Remove from the heat and add the Ice, stirring until the Ice has melted. Place the Buffalo Roast in a 2-gallon zip top bag and then fill with the Brine. Seal and lay flat inside a container, cover and place in the refrigerator for 5 to 7 days. Check daily to make sure the Roast is completely submerged and stir the Brine. Once the time is up, remove from the Brine and rinse well under cool water.
Some people either don’t have a pressure cooker or don’t trust them. So there is a few cooking options. You can slow cook the Roast in the oven at 350 or a crock pot on high for 5 or 6 hours or until it is fork tender, or preferably in a pressure cooker at 10 pounds of pressure for 50 minutes