I went to a sportsshow and they had smoked venison rounds, they were great. I asked for the brine but all I was told was cure,salt, and water. anyone have anything more specific?

Here is what I use.
3/4 cup pickling salt
1 cup brown sugar
1/4 tsp sodium nitrate
20 cups of water.

soak meat in brine solution for 2 days per inch of thickness of the meat or 4 days which ever is the longest time. keep brine cold (in the fridge) while soaking use a food grade plastic or crockery pot. Smoke or cook as prefered. This is how I do bacon then smoke it with a heavy maple wood smoke to an internal temp of 137 F

Thanks Big Guy, What a coincedence, my kids live in Southampton. but in New Jersey

This is simple. Just use maple dry cure. Cure for 1 day per pound of roast. Wash cure off and let dry. Smoke in smoker until fully cooked. Slice like luncheon meat.