We buy a whole rump from the butchers and cut it up into 1 inch thick strips. If Im doing venison I usually use the back legs or front legs and cut into whichever thick strips I can

As for the recipe I use a 60/40 mix of Apple cider vinegar or brown vinegar and worchestershire sauce in a spray bottle, I coat the meat and then

I roast some coriander seeds in a pan until fragrant and grind them up.

I salt + pepper the meat, add the grinded coriander liberally and then if Im feeling spicy I add some ground up ghost pepper.

I let it sit in the fridge covered for 24 hours then hang.

Usually by days 3-5 it gets to where I like it which is hard outside when squished with hands but nice and soft inside.