Curing Deer?

big rockpile, you asked about curing and yesterday I visited a person that I was aware that knows the answer. He is 65 years old and he searched and located a recipe that was hand written in the back of his grandmother's old cookbook. For 2 good size deer hams.... The recipe is 8 cups of salt, 4 cups of brown sugar, 4 table spoons of strong black pepper. The instructions were to make a layer of cure about 1/4 inch thick on brown paper and to lay the deer ham with the side the skin was on onto the cure. Take a large fork and pierce the flesh side of the deer ham many times. Take some of the cure and rub it thoroughly trying to force it into the flesh. Then layer the balance of the curing mix onto the flesh side and to wrap and tie the brown paper around the meat and let it stand in a cool place for 3 days. After the 3 days untie the paper and apply more cure to the flesh trying to force it into the meat and retie. Place the ham into a clean flour sack (pillowcase) with the shank placed into one corner and tie the sack shut. Get a piece of wire and insert it through the sack and end opposite the shank and hang for up to a month then reverse the hang and have the shank end up until ready to cut the ham. Do not cut for at least 3 months. Cut and prepare the same as cured country ham. This description was from both the info in the grandmother's book as well as from the gentleman that provided the book. Hope this helps. PS.....he stated it tasted like sugar cured pork ham!