I took about a pound of venison roast, rubbed it with Cure #1 and brown sugar and let it cure for a week. Then I took it out, rinsed it off and let it sit in a mix of maple syrup and apple cider for a few hours. Then it got smoked on the grill for two hours with chunks of Jack Daniel's whiskey barrel smoldering for the smoke.

It's just screaming for biscuits.