Tried something different with some of my venison this year. I put 1 hind quarter into Pop's brine + 1/4 cup garlic powder. It sat in the refrigerator for 14 days. I test fried a piece last night and was worried the garlic was a little too strong. I PM-ed Chef Jimmy and he told me the garlic would sweeten and mellow while it smoked. That is exactly what it did and it turned out great.
I smoked it at 150 then slowly raised it to 200. It took 7 1/2 hours to get to 158. Here is what it looked like when it came out of the smoker.
I let it cool and it wrinkled while cooling.
I sliced up one piece for sampling.
It has the texture of roast beef but tastes like a cross between pastrami and ham? It is very good and juicy not dry at all. Thanks TasunkaWitko for your thread and your advice on smoking. http://www.smokingmeatforums.com/t/114930/making-dried-beef-not-jerky-from-venison#post_894751. Thanks to Chef Jimmy and Pop for his brine. (first time I used his brine)