This is something my familiy has been doing for generations with our deer, besides a little sausagethis is all I do with my deer. We always use back straps or hind quaters trimed down and picked apart so most peices are a little bigger around than a silver dollar.
Next you take warm water: 1.25 gallons in a 5 gallon bucket nd mix it with:
4 cups of Morten Tenderquik
2 cups sugarcure which we get from the local meat market
4 cups of brown sugar
Next stir well so all ingredients are blended and cool before adding meat.
Now your ready to add the meat 65 to 70 hours of cold soaking in the brine.
After soaking for 65 to 70 hours your going to remove the meat and place in ice water for 45 minutes.
Next you wanna pat dry the meat dont wipe it, pad it.
In OUR smoke WE use 3 smokesat an hour apeice with the temps right around 163 degrees.
Good luck!
. Thanks for posting Ben!