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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This is a super cool thread. That Venison Pastrami looks great. There are all kinds of books out there on this subject. I think the best one to have is Rytek Kutas's "Great Sausage Recipes and Meat Curing". An amazing book with a ton of Brined/Cured meat products, much, much fun.
