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.