Venison for hams must be newly killed, and in every respect as good as
possible. Mix together equal quantities of salt and brown sugar, and
rub it well into the hams. Put them into a tub, and let them lie seven
days; turning them and rubbing them daily with the mixture of salt and
sugar. Next mix together equal quantities of West India molasses and
fine salt. Rub it over your hams, and let them lie in it a week longer.
Then wipe them, rub them with bran, and smoke them a fortnight over
hickory wood. Pack them in wood ashes; or in charcoal, if to go to sea.
Venison ham must not be cooked before it is eaten. It is used for the
tea-table, chipped or shred like dried beef, to which it is considered
very superior.
It will not keep as long as other smoked meat.