I took some pieces of venison hindquarter and cured them for 10 days in Pop's brine. Then I slow smoked them following Bearcarvers receipe for dried beef where he used venison.Put on a rub of SPOG and crushed red pepper.
130 degrees for two hours. Started pitmaster pellets in AMNPS after about an hour. Bumped temp to 150 after another hour for about 4 hours. Then to 170 for about 2 hours .Nearly bedtime so I took them off to cool. IT was 125. Not quite done but I sampled it anyway.Very tender and juicy!
Wrapped it up and into the fridge to take to the deer camp for supper the next night. Heated to about 135 and served sliced with rice and gravy, sliced and roasted sweet potatoes and garlic bread. Needless to say, there was none left!
My thanks to Pop's for the brine and info on the curing time and Bearcarver for his excellent detailed posts!