I thawed out some of my game meat I collected last fall, 3 sirlion(football) venison roasts, one moose round roast and a caribou round roast, injected and into my brine solution for the next 10 days, then I'll coat them and smoke with cherry wood, cool, slice and package
top roast is the caribou, next is moose and the three on the bottom are whitetail
a gallon and a half of brine ready to inject then submerge the roasts