We've been making our own deer sausage's and snack sticks for several years now(approx 1500-2000lbs a year.between Pa. Ohio and W.Va our group kills about 70+deer. Gotta do something with all of that venision). Every year we try something different. This year I took all of the back-straps and nice roasts and sugar -cured them in brine for 6-days. Soaked in water for an additional day and we smoked them for 3 hours with sasafrass and then cooked untill internal temp was @ 155 degrees. Man is this stuff good!!!!!! Taste just like canadian bacon. Also we got our Jalopena and cheese summer sausage recipe perfected but that another story. Try suger-curing deer, you'll love it!! And it's easy!!