This is basically going to be a very similar replication of SQWIB's Corned Beef recipe. Found here http://www.smokingmeatforums.com/t/159160/corned-beef-and-pastrami-by-sqwib Thanks SQWIB for your detailed post, it gave me the confidence to try it on my own. I am using 2 venison roasts instead of the beef brisket. I doubled the garlic and the brown sugar in one of my roasts. I also used a cheater mix of spices for corned beef from Penzeys instead of the pickling spice. One of the venison before I trimmed off a little more silver skin and fat. The two roasts are 1'12" and 2'8" so I had to adjust my MTQ a little since I didn't have even whole number weights. I also used double the garlic and brown sugar in the smaller roast just to have some taste differences to see how they compare for future corned venison roasts. The roasts are a little over an inch and almost 2 inches thick and they are recommended for every inch you should have 5 days of cure time. I am going to cure both 10 days and desalinate more than once, if the fry test comes out too salty. 10 days to brine and more pics will come.