Venison Ham
Take fine freshly-killed venison. Mix together an ounce of saltpetre, a pound of coarse brown sugar, and a pound of salt. Let them be very thoroughly mixed and pounded. Rub this well into the meat, and continue rubbing hard till it froths. Keep the meat in the pickle for two weeks, turning it every day. Then take it out, and roll it in saw-dust, (which, on no account, must be the saw-dust of any species of pine.) Hang it for two weeks longer in the smoke of oak wood or of corn cobs. All hams, when being smoked, must be hung very high, and have the large end downwards. If hung too low, the heat softens or melts the fat.
Venison hams, if well cured, require no boiling. They are always eaten chipped or shaved like smoked beef, to which they are very superior. It may be stewed in a skillet with fresh butter and beaten egg, and cut into thin shavings, or very thin small slices—or, instead of butter, with the drippings of cold roast venison. Season with pepper only.