And I am not talking about autofellatio! Seriously, I'd like to start curing/smoking the game I shoot. But I need someone who I can bounce questions off of. I am not talking about slicing some up, marinading it and smoking it to make jerky, I have that down, made some damn good venison pepperoni recently too. I am talking about butchering an animal, a deer for example, into individual whole muscles and dry or wet curing and then smoking. I have a little chief smoker for the jerky, but I will build a small smokehouse for what I'm talkin' about. I have read up on it, and will be dry curing, then brining, then smoking, and then aging a whole leg of venison according to a Norwegian recipe I got out of a book called "Basic Butchering of Livestock and Game" But I would like some good brine/dry cure recipes. I talked to a fella briefly about it, he said he throws the whole muscle in a brine for a few days and then smokes it. Then he just slices pieces off of the muscle as he eats it. I din't get a chance to get any specifics, and would like to hear what folks here have to say about it. You know in the back of the Cabelas holiday catalog how you can buy smoked elk, buffalo, etc. That's what I'm looking to do, smoke some whole roasts. I have a bunch of different plans for smokehouses, and understand the requirements of a good smokehouse, but I'm looking for some recipes and special tricks/techniques to produce some mouth watering smoke products.