Brine for Smoking Venison

Smoked venison hind quarter. Deboned, brined for 3 days, rolled and tied, then dried for 30 hours. Brined in a basic brine solution with Mexican dried chiles, herbs, coffee beans and a little pink salt for color. Smoked at 180 degrees over pecan wood to an internal temp of 125 degrees and rested an hour to 130 degrees. | Larry White

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