Recipe #8	Dried Venison
Ready in:	3 hours
Prep Time:	15 minutes + 21 day cure
Cook Time:	2-3 hours
Makes:	3 pounds
Comments:	Slice for best results - this recipe will make thick round roasts into ham

Ingedients:
3	pound	venison roast	any roast can be used, but round roasts are desired for slices
2	cups	brown sugar	more or less to taste
1	cup	white sugar
1	cup	salt
8	Tbl	garlic juice or minced garlic	more or less to taste
0		pink curing salt #1	consult instructions for use
2	gallons	water
Directions:
Prepare cure VERIFY THAT CORRECT CURING SALT IS USED If meat is several inches thick, perforate the meat to a depth of 2" in spots. DO NOT CUT Place meat and brine in curing bag or container Turn meat and mix bag every 24 - 48 hours Remove from cure after 21 days and rinse in cold water Smoke at 250 degrees for 2 - 3 hours or until internal temp >150 degrees