| | Directions | | Add the brown sugar cure to the water and mix well. Inject it into the deer hind quarter roast and set it, covered, in the refrigerator for 5 to 7 days. It will weigh 11 pounds when saturated. Start cooking the roast at 130°, check after 2 hours, if it is dry to the touch, If it is not dry to the touch after 2 hours continue to cook until it is dry. When dry to the touch, turn oven up to 190° and continue to roast. Cook the roast at 190° until it reaches an internal temperature of 160°. Let stand for 5 minutes then slice thinly. |
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| Ingredients | | - |  | 10 pounds Deer hind quarter |
| - | | 1 pound Brown Sugar Cure |
| - | | 1/2 gallon water |
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