I have done this twice before, with subpar results. One was moist but too salty, one was too dry. But after reading numerous successful posts using Pops' cure recipe, I am trying this again. (It also helps that between my son and I we added three deer to the freezer this year).
The dry ingredients for two gallons (with a little less than a quarter cup of garlic powder added).
I had to add another gallon of brine later.
The star of the show: A 18.5 lb. bone-in venison ham.
All set for a four-week nap in a commercial refrigerator. (Unless Pops or another expert gives me some better advice).
The hard part for me will be leaving it alone until it is ready to smoke. I'll post more when that time comes.