i tested and approved it right in my own backyard. got this from a friend in oklahoma. take 1 large 3-4 lb venison roast or two small 1 1/2 -2 lb roasts. mix 5 tablespoons of morton tender quick 2 tbs brown sugar 1 tbs of black pepper "ground or course cracked. i like the cracked" 1 tsp paprika 1 tsp of bay leaves broken or ground 1 tsp ground allspice 1/2 tsp garlic powder you could also use the tender quick and 4 tbs pickeling spices. witch are the other ingreadients pre mixed and add the pepper and garlic powder. mix these togather and rub all of it onto meat and shake off access. the meat needs to be wrapped in plastic wrap and refridgerated to cure for 5 days per 1" of thickness. if the meat is 2" thick allow 9-10 days to cure. turn it once a day or two. after it has been cured rinse it in cold tap water or soak it in fresh water for a couple hrs in fridge. then take 1/2 tsp mustard seed 1/2 tsp crushed bay leaves 1/4 tsp allspice 1/4 tsp black pepper 1/8 tsp garlic powder and sprinkle on the roasts. smoke on your smoker at 230-250 degrees untill internal temp is 160. wrap in foil and add 1/4 cup of hot beef broth. let rest for an hour. slice and enjoy warm or chill in fridge to slice for pastrami sammies.