Smoked Venison - cooking recipe

Ingredients

10 to 20 lb. venison (hindquarter or whatever) *
10 to 20 lb. charcoal
hickory chips, soaked in water
seasoned salt
garlic salt
Accent
savory
thyme
1/2 lb. bacon strips
1 to 2 c. wine

Preparation

*For 8 to 12 pounds of venison, use 10 to 15 pounds of charcoal, 7 quarts of water and cook 10 to 14 hours; for 13 to 30 pounds of venison, use 15 to 20 pounds of charcoal, 8 quarts of water and cook 14 to 16 hours.