Venison roast
1/3 c. sugar
1/4 c. salt
2 c. soy sauce
1 c. red wine
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. onion powder
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. liquid smoke

Trim all fat from meat, slice with grain about 1/4 to 1/2 inch thick. (The meat slices better when semi-frozen). Mix all ingredients together. Place meat in cool brine and leave overnight, not less than 8 hours. Remove from brine and air dry. Smoke in smoker 12 to 16 hours or dry in oven at 150 degrees for 3 to 5 hours or until dried.