Canned heat.

Ah, venison. It's been too long. Thank you D'Angelo Bros.


Our shitty knives weren't doing a damn thing on the frozen roast. Had to go for the hacksaw.


Mixed up some cure and seasoning and let it all sit over night.


Cured for 24 hours. Time to drop it in the can.


I put the venison strips in with some wood chips made from Jack Daniels barrels.

A couple hours later. Venison jerky. The trashcan smoker's second success.