I butcher deer and chickens in my garage, but no way i could put a kitchen in mine. Between the angle grinder, welder, chop saw and belt sander I would have a hell of a mess in my “garage kitchen” LOL

That looks good though

I use this same think on venison roasts. Last time I did it the fridge was really cold and the football roasts didn’t cure to the center. Someone told me the fridge should be around 40° and I was keeping it 34° for beer. The flatter round roasts cured better and completely for me. I did not try it again this year.

I glazed these with below. Next time I will smoke to 140 IT and then bring them into the oven to glaze. The glaze would nto set on the cooler smoker temps. I’ll do them at 350 in the house for an hour next time
1/2 cup brown sugar
3 Tbsp Honey
1Tbsp Dijon mustard
1 Tbsp Pineapple juice
https://archeryrob.files.wordpress.com/2017/12/deer-ham_2-large-e1512825018951.jpg?w=470
https://archeryrob.files.wordpress.com/2017/12/deer-ham_6-large-e1512826451882.jpg?w=470

I also go the same for goose breast and they are even better than the venison. Goose is very gamey and it actually better than cure venison once done. I cover the goose in onion and garlic powder and heavily with Table Grind (coarser) black pepper. The in the smokehouse on 110- 120 for several hours and raise slowly until I hit 145 for at least ten minutes and I smoke it all day. It has a beautiful smoke flavor from the cherry wood all day.
https://archeryrob.files.wordpress.com/2018/07/goose-pastrami_3-large.jpg?w=470
https://archeryrob.files.wordpress.com/2018/07/goose-pastrami_4-large.jpg?w=470

I make bologna that is 13.5% fat and it is good but snack stick dry out at that mixture. 20% is much better with the same recipe. I wrote about fat content and calculating it and there is an excel for mixing meats you can download. I use venison, so I need to figure it out or it is dry as sand.

I have made it with deer livers. I have all the measurements and weight on my blog post here. beef liver is like deer and red and irony. It is much stronger than liverwurst made from pig livers. If you like beef liver you will like it. I woud live to increase the spices but my M-i-L and S-n-L said this is the favorite thing of theirs I make, so the wife said I can’t change it.

https://archeryrob.wordpress.com/2018/04/23/german-liverwurst/