6-8 lbs. boneless venison from round or hind quarter
12 1/2 gallons water
19 lbs. salt (flake)
3 1/4 lbs. Prague Powder (can be obtained from any butcher)
3 3/4 lbs. brown sugar
1 sm. can mixed pickling spices

Place meat in brine marinade made of the above ingredients and mixed well. A stone crock is well suited to such marinating. Make sure meat is completely covered and put in cool place and cover for 16 days. On the 16th day, remove meat. Fill large kettle 1/2 full of water. Bring water to 180 degrees, place meat in kettle and cook until meat reaches 150 degrees internally. Remove from water and cool. Place in smokehouse, with a cooled smoke, for 2 hours. Slice extremely thin. Serves 12-14.