Hello all. I am looking for some advice. I recently had some smoked venison that was done at a smokehouse. It was the tastiest way I have ever eatin venison!! It was a roast that was thinly sliced and served with cheese and crackers. I was told that the roast at this smokehouse was brined in a vacuum tumbler and injected. I dont know that ingredients or how I could replicate it. I just bought a smoker and I want to give it a try. I have been reading alot of posts and see alot of guys different brines.
Can someone recommend a brine and any other details to maybe get a finished product like this? Is what I had called Deer Ham? It didn't taste like ham.