This batch cured for 3 weeks. Cold-smoked one roast. Rubbed one down with toasted & freshly course ground black pepper & the cold-smoked roast received the pepper as well as some paprika. In the drybag for 4 to 6 weeks.
1st pic venison roast (Breasola) & pork tenderloin (Loma) after dry cure & cold smoke,
2nd pic venison roast ageing in course black pepper & paprika
3rd pic venison roast ageing in course ground black pepper