2.5lbsvenison breastrib meat, or neck, in whole pieces at least 8-16 oz each. You can also use a whole leg muscle, trimmed of sinew.
2% Kosher salt
¼cupmaple sugar or brown sugaryou can also brush the meat with warm honey before applying the spice mix as another option
Toast the fennel, white pepper and cumin in a dry pan until aromatic, then grind and mix with the other rub ingredients and reserve.
Cure the meat
Season the venison with salt, sugar and instacure, mix well, then vacuum seal and allow to rest for 48 hours.
Smoking and finishing in the oven
Remove the meat from the smoker, pat dry, then lightly coat with the spice mix and smoke at 250F for 1.5 hours. Rotate it 180 degrees half way through the smoking process.
Remove the meat from the smoker, warp tightly in parchment, and bake at 250 F for another 1.5 hours or until fork-tender. If you use a whole muscle from the leg, smoke it until it hits an internal temperature of 150F (you will not need to transfer it to the oven).
Cuts of Venison to use
I use venison breast here, but many cuts can be used. Rib and flap meat, as well as brisket or even shoulder or venison neck will all work good.
Using a brine
This venison ham recipe uses a dry rub. If you want a traditional ham, refer to my Lamb or Goat Ham.