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Neighbor bagged a buck bow hunting a couple weeks back. He trimmed out a rump roast and brought it over about 3 hours after killing it - one of the nicer game cuts I've ever received! Tossed it in the deep freeze for the intervening time in case of parisites, but cut it up and put it into cure last night. Salt, pepper, coriander, brown sugar, a touch of sodium nitrite and vinegar. Will go in the drying box tomorrow, and should be done early next week.

Neighbor bagged a buck bow hunting a couple weeks back. He trimmed out a rump roast and brought it over about 3 hours after killing it - one of the nicer game cuts I've ever received! Tossed it in the deep freeze for the intervening time in case of parisites, but cut it up and put it into cure last night. Salt, pepper, coriander, brown sugar, a touch of sodium nitrite and vinegar. Will go in the drying box tomorrow, and should be done early next week.
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Thanks! It was the nicest hunk of venison that's ever passed through my hands. Yielded 750 grams of clean meat after I trimmed off the sinew and silverskin. Looking forward to tasting the finished product.

There's a rancher maybe 35 miles south of me that pastures a couple bison every year for personal use. I've been giving him some bacon and beef biltong in hopes of getting access to some bison eye of round, but so far he's been a stingy bastard. He won't even sell me anything. Probably time to minimize my losses and buy some from somewhere.