Venison pastrami.
Been kinda slow the winter. No snow to push, so l decided to make some vastrami. Brined cured 4 roasts from the hind leg. Boiled 2 tbs pickling spices in a couple cups of water, let that cool and...
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garmp1 wrote:
So where's the complete recipe? Sounds way to good not to try. Please post it or give us a link.
thanks
For the venison bacon?
Go to curlyssausagekitchen.com and look for the venison bacon mix. The complete directions are in the recipe section.
The key is to keep your pit temp under 175* or the fat will render out causing dry crumbly slices. I added mustard seed and some fennel seed as well as granulated garlic to the mix to kick it up a notch.
