4
lb venison roast
1/4
c salt
1/4
c brown sugar
2
c water
1
c apple cider/or cider vinegar
1/2
c soy sauce
2
oz bourbon or brandy
1/2
ts onion powder
1/2
ts garlic powder
1
ts grated ginger
1
ts grated orange peel
6
white cloves (optional)
Trim
fat from venison and cut into 1/4- to 1/2-inch thick slices. Place
meat
into the marinade made by combining the above ingredients in a glass
or
ceramic bowl. Marinate at least 8 hours in a cool place. Remove to a
rack
and allow to air dry until they become glazed. Do not rinse. Smoke for
12
to 16 hours depending on degree of desired dryness. Use approximately 3
panfuls of hickory or
cherry wood chips to add flavor.