Ingredients

• 5 tablespoons sugar-based curing mixture (such as Morton® Quick Cure®)
• 2 tablespoons brown sugar, or as needed
• 1 tablespoon coarsely ground black pepper, or as needed
• 1 tablespoon paprika
• 1 tablespoon crushed bay leaf
• 1 teaspoon ground allspice
• ½ teaspoon garlic powder
• 5 pounds venison rump roast