Just got done with a batch of smoked venison ham. I used several top round roasts, along with one tiny, deboned ham. Pumped and into the brine for 4 days.
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1040037_zps261bfb5f.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1040037_zps261bfb5f.jpg.html)
Then into the Bradley for a couple hours at 120 with no smoke, followed by 3 hrs at 140 using Hickory and Apple. Bumped up the temp to 180 for a couple hours. Last 2 hours were in foil pans, covered with temp at 190. Internal temp was 152.
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1040061_zps18688a9c.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1040061_zps18688a9c.jpg.html)
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1040072_zpsdb23188f.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1040072_zpsdb23188f.jpg.html)
Some was shaved for lunchmeat, and the rest was thick sliced for dinner ham steaks or cubing in other recipes.
(http://i775.photobucket.com/albums/yy32/Pic-N-Stick/P1040093_zpsd833e848.jpg) (http://s775.photobucket.com/user/Pic-N-Stick/media/P1040093_zpsd833e848.jpg.html)
Looks great and moist. Will have to give a try if I get a deer.
Looks really good. When I did mine it really sucked up the salt. Not always a bad thing. Had a hammy dried chipped beef flavor