For anyone interested (stone, basil, Tommo, jingzy??) I've just posted a short review of a new book on curing, smoking and processing bacon, sausage, paté, salami, etc. in the Recipes thread.
A lot of the recipes can be adapted for venison, so great for those of us who process our own deer. It's just been published so nicely in time for Christmas! And no, I have no connection whatsoever with the author, publishers, etc.