Blaine wetzel smoked wild venison.

For the smoked wild venison:

1 hind leg from wild venison (about 20 pounds), hung in
refrigerator 20 fays to dry-age
Sea sail as needed
1 teaspoon finely chopped rosemary
2 teaspoons juniper berries, toasted, ground
2 teaspoons caraway seeds toosted, ground
2 teaspoons black peppercoms, toasted, ground

For the smoked wild venison: Weigh out 7% of aged venison leg's weight in salt. Add remaining ingredients into salt. In storage container, rub leg with salt mixture. Cover with cheesecloth and place a small weight on top. Refrigerate 10 days. turning every day and basting with juices. Rinse leg and pat dry. Using green alderwood chips, cold-smoke at 901 degrees for 72 hours. Hang for one month at 50% humidity. Room temperature should remain consistently around 55 degrees.