Salt
Water
Venison ham or backstrap, cut 1/2 to 1 inch thick
Coarse ground pepper

Make a salt brine of salt and water. Take strips of venison ham and/or backstrap that has been cut in thickness of 1/2 to 1 inch and soak in salt brine until a raw egg begins to float in it. (It will float vertically!). Leave meat in salt brine approximately 4 to 6 hours.

Remove and coat with coarse ground pepper to taste. Place on smoker away from direct fire and smoke, approximately 6 hours. (I leave mine overnight.) Check periodically so meat does not dry out too much.

NOTE: This doesn't last long around our house!