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Seal it up in a bag full of honey brine mix and leave it in the fridge for 10days.

Take out and put it in a coolish hot smoker for 4-5 hours.

Hang it in the fridge for 2 days then slice thin...

I love venison crumb schnitzel from silverside

Cut thick then give it the bash ;)

Course crumb with a few herbs thrown in yum!