First Venison Ham

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Meat Mopper
Original poster
OTBS Member
Aug 21, 2006
Shreveport La
I have never smoked Venison before, but there has to be a first time for everything! I raided moms freezer and cleaned out some "old meat" that was taking up space and ended up with some pretty nice stuff that I plan on smoking for the Playoff game tomorrow. One of the things is about a 4 pound venison ham that I am currently brining.

The brine I am using is:

1 gallon water
1/2 cup salt
1/4 cup turbinado sugar
1/4 cup Norris select syrup
1/4 cup minced garlic
1/4 cup minced onion
1/4 cup Tony's

Tomorrow morning I will wake up and fire up "Puff the Magic Dragon" and get my meat out and ready to go. I plan on rubbing the Ham with Onion powder, garlic powder, a tad of cumin, and then wrapping it in bacon. Any other spices yall think I should toss in for good measure?? Hopefully I can get this thing done in under 6 hours so we can eat for the Saints game!

I will try to update as I go and if LUCKY, I will finally figure out how to get pictures off my cell phone and onto the computer so yall can smoke along with me. Silly me has a Razr v3c which is different than a v3, so there is some driver issue or something that locks up when I try to transfer. Perhaps I will get it figured out by tomorrow. Actually, my buddy is coming over to smoke with me and he is bringing his 15 y/o kid!! I will just hand it to him and let him deal with it!!

WHO DAT!! WHO DAT!! Who dat say dey gone beat dem Saints!!
Ask and ye shall receive!

In the brine.

Out of the Smoker.

Sliced with smoke ring.
We dont eat a lot of venison here,most of it is feral what you do find in the bush but this little 'ham' looks great. You must cure it as well and I know that it is only small @ 4 lbs but you have done well with it under the 6 hours. Congrats.
It was good, but the Norris' syrup gave it a weird twang, at least I think it was the Norris'. Not sure if I will use the Norris' again.
It is a local syrup that I added into the brine. It is good on biscuits, and I thought it would be good on a ham, but it just imparted a twang. Some folks may like it, but I personally did not like the combination with venison.
That does look like a great tasting piece of venison. I smoke alot of venison. I have several brine recipes that I think are real good. A couple of things that I do is seperate the muscle groups in the ham & trim all the silver off of them I can. Then take bacon slices & cut a couple of pieces from corner to corner (making a point on the end) put on cookie sheet & place in freezer. Next cut some deep slits in meat & push frozen bacon in slits. It's like a bacon nail. You have to work fast or take each piece out of freezer at a time. It gets soft quick & hard to work with.
Thanks for the tip. I will definitely try it next time. I will also hit you up for a decent brine recipe!
Here is my favorite:
4# boneless venison roast
1 cup sugar
1 cup salt
3 bay leaves
1/2 tsp marjoram
1/2 tsp chili powder
2 tsp coarse black pepper
1 Tbs soy sauce

Roll & tie roast. Don't forget to bacon nail (lard) it or lay it in before tying it up. Plus throw a couple of pieces in brine for laying on top. Mix all ingredients with enough water to cover roast. Cover & refrigerate for 48 hrs. Remove & let air dry for 1 or 2 hrs then smoke as desired. I prefer cherry wood.
hey everyone. new to the smoking ring. this ROCKs. i have been smoking deer hams for about 5 years now. i use a ham mix called ham supreame. most people cant tell its deer .low heat good smoke and fine eats. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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