It's easy. Just heavily salt the deer leg with seasoning salt, then rub the salt in, apply some cooking wine, leave it outside for a week. Usually you'll have to check it once every other day, empty the water in the utensil if there is any. Then hang it up after a week or two for another two or three weeks. Then cut the meat into small blocks, wrap them with paper and put them in freezer. Very delicious!
