I will try and get the recipe posted here in a day or two. Going to be making some soon, have a deer hanging right now. Once i get the recipe dug out, i'll post the recipe here. Its easy, basically roast is just curing in the fridge for a week or so with the spices and cure if i remember right. Then after its pickled i believe you boil the roast. It turns out great. I like doing this with the front shoulder roasts because after its pickled or boiled (not sure which one is actually the cause) all the meat separates from the tendons/ligament tissue real easy. Much better than trying to remove while butchering.