Step 1

Mix all ingredients except venison in a food safe container and stir until dissolved. Add venison and make sure it is submerged completely, adding weight if necessary.

Step 2

Let brine for 3-4 days, or longer if you have time. The longer the better, up to a week for smaller hams. Longer for larger hams

Step 3

After brine, remove, pat dry, and remove and stuck on spices. Roll back into its natural shape and place in ham net as tightly as possible, tie off the end to keep it tight.

Step 4

Smoke at 225F for roughly 3-4 hours or until internal temp reaches 150F.

Step 5

Let rest for 20 minutes and enjoy! Or, chill in a fridge and slice thinly for sandwiches!