I used a few single muscles from the last meat of last years buck. I think the biggest muscle was a sirloin, but not sure.
Approx 5 lbs of game meat in single muscles.
1 gallon distilled water
350 grams kosher salt
225 grams cane sugar
42 grams Prague powder #1
8 grams quality picking spice
90 grams dark brown sugar
5 cloves minced garlic
Boil brine and mix, then let cool and put in fridge to cool. Once cool, place meat into brine for 5 full days with a small plate over meat to submerge, flipping meat daily.
Once 5 days is done, remove meat from brine and discard brine and rinse and dry meat.
Place meat in fridge for 24 hours to dry.
24 grams fresh coriander seeds
30 grams fresh peppercorns
2 tbs liquid smoke
Lightly toast rub and liquid smoke in dry cast iron skillet until fragrant, a few minutes.
Crush rub and apply to meat.
I don't have a smoker so in lieu of smoking and steaming, I used my new sous vide machine.
I vac sealed the meat into two packages and cooked in sous vide a total of 36 hours. 12 hours at 130deg and 24 hours at 150.
When done I placed in freezer to slightly freeze for 2 hours and then used a meat slicer to slice... amazing