I dont know if many people even heard or made this. In Pa, the Amish make some great dried beef. Bear knows what I am talkin about. We always sent venison hind quarters to them and they would cure and dry them for a huge amount of money. So here I am trying my hand at it. I got a doe over the weekend and kept the hind quarters for this project. Cleaned them up and cut into 6 pieces. 1/2 oz of TQ per lb and 2 heaping tablespoons of brown sugar in each one. Thickest piece is 3 inch's so 12 days curing. Along with this. http://www.smokingmeatforums.com/t/171753/bone-in-cured-and-smoked-chops Gonna pull in 12 days and soak in water for a bit then smoke and dry it.