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i have a roe deer haunch i would like to try to smoke and make into a ham. have looked online for recipes but they are all american and full of peculiar ingredients i dont understand. haven't smoked meat before so am a complete novice. any advice much appreciated

i think you should cure the meat before smoking

I have used brine curing for ham hams

All you need is rock salt and water and time. I remove the bone first

dry curing is also available but more labour intensive

Never smoked meat...can't get it to light

salt and water, think i can get hold of those. already have plenty of time. thanks!

Not iodised table salt though, for some reason

You can also a small bit od salt petre. It's supposed to keep the colour, but I can't say I have used it and It look ok to me

If you dry cure you can also add flavourings (bay, rosemary etc) to the salt

I got all my method from John Seymores Self Sufficiency