How to make it

  • Mix everything except the meat and ice from the corning list and bring to a low boil.
  • Add the ice, then add the meat.
  • Let sit in the fridge for 10 days in a sealed bag making sure the meat remains submerged.
  • Drain off the brine, then you have an option: if you smoke this as is it’ll be salty, damned salty. It’s not bad if you stick it on a sandwich at the end with a slice of swiss and some burn your sinuses German mustard, but will be a little much straight up. If you want to cut the salt I suggest at least half an hour soak in cold water before proceeding.
  • For the next step, you’ll need a rub and to put it on smoke (I used hickory, but applewood or mesquite could both work depending on taste [sweeter vs. southwestern]).
  • Give it the first two hours fairly cold, around 130 F, then give it 2-3 hours at 210 F to cook the meat. When you get done you should have a smoke ring in the meat that comes in a third of the depth on both sides and leaves the meat fully cooked.
  • Look for it to be tender, have some bark to it, then slice it thinly across the grain with a sharp knife


  • First of all, this is a first pass recipe, adjust as you see fit.                                             


  • 2-2.5 lbs lean venison (I use an inside round, halved to 3/4 inch thickness)
  • Quart of water
  • half cup salt
  • large handful brown sugar
  • 1 cinnamon stick
  • 2/3 t black mustard
  • 2/3 t peppercorns
  • 4 cloves
  • 4 allspice
  • 6 juniper berries
  • 2 bay leaves
  • 1/2 t ground ginger
  • 1 lb ice

For the rub before smoking:                                                 

  • 1-2 T salt (depending on original salinity)                                                 
  • 1.5 T paprika
  • 2 T coriander
  • 2 T brown sugar
  • 2 T pepper
  • 2 T black mustard seed (crushed, and this can make it fairly hot, feel free to cut down some)                                                 
  • 4 t garlic powder