Total Time: 3 hours 20 mins
Servings: 2-4
Ingredients
- 1 venison roast (roughly 1 lb)
- 1/2 gallon water
- 1/2 cup salt
- 1/4 cup molasses
- 1/4 cup brown sugar
- 1 tsp curing salt (I used Tender Quick)
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp thyme
Instructions
- Brine: To prepare the brine, add all ingredients to a large stockpot on the stove. Bring to a boil, stirring occasionally, then remove from heat and let it cool completely.
- Cure: Place the venison roast in the cooled brine and cover. Refrigerate for 6 days. If your roast weighs over 2 pounds, double the brine and refrigerate for 8–10 days to cure the meat fully.
- Preheat: Preheat your smoker to 180°F. While it heats, remove the venison from the brine and let it air-dry on a plate.
- Smoke: Once the smoker is ready, place the venison roast inside and smoke for 1½ hours. Then increase the smoker temperature to 275°F. Use a meat probe to monitor the internal temperature. When it reaches 180°F, the ham is done.
- Rest: Let the ham cool slightly before slicing. It will look, smell, and taste very similar to pork ham. If you’re not serving right away, wrap it tightly in plastic wrap to help retain moisture.
- Serve and Enjoy!
Propane Smoker Safety
- Read and follow the manufacturer’s instruction manual
- Position your smoker in a safe location, at least 5 feet from the house and clear of any outdoor decorations and/or furniture.
- Check your tank and hoses for leaks
- Follow proper ignition practices
- Be present and check your smoker often
- Be aware of Fire knowledge & safety, make sure to have an extinguisher on hand!
- Be aware of smoke and the harm it can cause
For more Propane Smoker Safety tips, click here