Last fall I had plenty of venison so I just took some High Mountain Mesquite Jerky mix per label direction and coated individual muscles out of the hams. Put it in a gallon zip lock and left it in the fridge for 3 days. Smoked it to internal temp of 165 which was 4 hours for a small piece like the eye of round and 10-12 hours for top and bottom rounds.
Killer good! No reason a pork shoulder wouldn't come out like great bacon. Especially with a maple syrup cure.
