brine the whole back leg of small deer for a week or two, keep itin the fridge while brining.then smoke it until I get an internal temp of 160 Slice it and eat. It's just like Pastrami or Montreal smoked meat.
My Brine
1 cup brown sugar
1 cup pickling salt
2 Tbs cure
1 Tbs pickling spice
1 gallon water
Big guy, I had some backstrap that waas smoked by a profesional so He wouldn't give me the recipe for the brine, It tasted somewhat like a brined smoked trout or salmon. I was thinking if I used you recipe and left out the pickeling spice that it would work. What do you think. I already mke my own corned venison and pastrami. Also don't you add any instacure to it?