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The scent glands are in the hind legs near the bone--right under the scent pads--a little above--about the size of your finger. I can't remember if there are any on the front legs, but I trim all the fat and facia from each muscle bundle as I cut it up.

My jerky recipe is not written, but I use jerky cure you can buy at Walmart. I add a lot of additional spices, but I don't measure. I add red pepper, white pepper, black pepper, salt and sometimes soy or worchestershire sauce. I put that in the fridge for a day or 2 and then I dry it to about the consistiency of dry cured ham on my electric smoker. I then vacuum pack and freeze it. A pack will keep at least a week after it is open, but that rarely happens.

Here is what I do with my cube venison chops:

I salt and pepper the cubed chops, coat them with flour, dip them in egg and then a mix of seasoned bread crumbs with about 1/3 parmesan cheese and fry in shallow oil. I then use the fried chops in a sandwich with garlic french bread, swiss cheese, lettuce and jalapenos (mayo and cajun mustard optional).

I have also used the fried chops in recipes for veal parmesan.

I rarely cook a roast, but it is best cooked rare. Otherwise, you can cook it slow and long, but it will always be stringy.

My wife was always truning her nose up at venison until I found out about the icey water treatment. Now she loves it and never complains about gamey taste.