By Jamie Carlson and Josh Dahlke | Reprinted from Gai:wanöhge′ V12I11 | Jodto:h Dekni:h 2020
• 4lb Venison roast
• 1 gallon water
• 1 cup kosher salt
• 1/2 cup maple sugar
• 1/2 cup sorghum
• 1 tbsp. pink curing salt #1
• 1 tbsp. allspice berries
• 1 tbsp. juniper berries
• 4 bay leaves
• Stock pot
• Measuring cups & spoons
• Large lidded container
• Aluminum foil
• Meat thermometer
- Combine and bring all ingredients except roast, to a boil. Then let it cool it to room temperature before placing the roast in the brine. Place the brine and meat in the fridge. Soak for 4 days.
- After the ham is done soaking in the brine solution, remove it and pat dry with paper towels. Let the ham sit out in an area with a good airflow or near a fan until the outside of it is a bit dry. When the ham is tacky to the touch, it is ready for the smoker.
- Start smoking it around 180°F over apple wood for about 3 hours before turning the heat up to 275°. Continue smoking it until the internal temperature reaches 180°, which should be about 7 hours total time on the smoker.
- After it reaches an internal temp of 180°, remove it from the smoker and let it cool off a bit. If you are not going to serve the ham immediately, wrap it in Saran wrap and refrigerate. This will help the ham retain some of its moisture and preserve the flavor in case you use it for other meals.
Notes: if you can’t find sorghum, molasses will substitute nicely.
Recipe & photo from: https://www.outdoorlife.com/