Moby...

On the next batch try this....

2 cups soy sauce
1/4 cup garlic powder
2 cups water
2 cups brown sugar
2 caps liquid hickory smoke
1 teaspoon rooster sauce if you like it spicy (optional)

Brine 24-36 hours refridgerated, mixing every 12 hours or so...

Do not rinse, lay on racks sprinkle cracked black pepper on it...

You can dry it at 180 in the house oven or better yet do it on a traeger grill on low for around 3-5 hours...

When you take it off hot have your vacuum sealer ready. Put 6-10 pieces in vacuum seal bag, add roughly 1 tablespoon Yoshidas and vacuum seal then freeze. When you want some and thaw it, the meat will reabsorb the yoshidas....

It's the best recipe for deer/elk/beef I've found....

Keith