This is my first year smoking venison.
The first batch I used sausage making kit. It turned out ok.
This batch was from scratch and called for white suagr and brown sugar, spices, tender quick and table salt.
I oven dried it on warm for 1hr then put it in a smoker that is gas fired, with cherry and alder wood chips. I smoked it for 4hrs. Temp was around 165 internal when I lost a few to exploding.