My deer is all frozen solid at the moment, but I intend to try this as soon as things thaw and we get him cut up. This looks to be similar to the dried/chipped "beef" that is so good, and I figured I would post it to see if anyone wants to try it.

Note: My suggestions (parting ways with the actual recipe) are in italics:

Jerky-Cured Smoked Venison Roast
Recipe from The Hunting and Fishing Library/Complete Hunter Series

*2 cups cold water (this could probably be left out in favour of a "dry" brine)
*1 can/bottle lager-style beer
*Morton's Tender Quick appropriate for weight at the rate of 1 tablespoon per pound (other cures can be used according to package directions; salt would probably have to be added to taste)
*2 tbps red wine vinegar
*2 tbsp Worcestershire sauce
*1 tbsp dried onion flakes (half an onion, diced finely)
*1 tsp garlic powder (2 garlic cloves, minced)
*1/2 tsp white pepper (I would double this, and use black pepper perhaps)
*A 1.5- to 2-pound venison roast

Brine/cure for the required length of time (the recipe says overnight, but that's submberged in a liquid brine)

Rinse, pat dry and allow pellicle to form

Smoke at low temperatures, finishing to an internal temperature of 140 degrees.

Allow to cool.

Vacuum-pack or heat-and-serve; (I'm guessing it can also be sliced thinly as a deli-style meat).

The page from the book was a bit warped (I use this book a LOT), but here's a photo....



Anyone want to give it a shot? It sure looks good ~

By the way, if anyone is interested in the book, here it is on Amazon.com:

http://www.amazon.com/Venison-...cm_cr_pr_product_top

My smoking/curing books suggest 24 hrs per inch of thickness of the meat cut. Or inject--I have an old horse hypo I use. Looks good. Now all I need is the deer--nothing with horns so far seen here.

hi, lanny - i took a second look to confirm, but the book could of course be wrong. i was always taught that TQ cures at the rate of a 1uarter inch per day, measured from the center of the meat out to the edge, but this was for a "Dry brine" cure. for a marinating cure such as this, i have seen everything from 24 hours to 24 hours per inch of thickness as you suggest. for myself, i say that it's best to err on the side of caution - you can't OVER-cure meat, so it pays to be cautious until experience takes over.

there could be some other factor, too. different types of cures of course do the job at different rates ~ also, the way it applied can make a difference as well.