I do'er pretty much the same way Brother Bill does, except, I smoke mine. I have experimented with several seasonings, and have settled on LEMS jalape�o and herb. It's a bit bland, so for every 20 lb. batch, I add a bit of Santa Maria seasoning, and 2 t of cayenne. I also put up a couple bear every year, the same way. Makes for durn good snackin'! Of course I do put up a lot of the venison and bear in bulk sausage, so I can whoop up a big delicious burger from time to time!
