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I guess I was just concerned the “uncured” part of the roast in the center being in the fridge for 7 days doing a dry brine it would spoil. Until said cure actually reaches the middle

Hello all, have made a previous post regarding pastrami. Going to start a batch tomorrow out of venison. Interested in pops method. But couple questions. He states 1 cup of salt per gallon of water. But salt varies greatly between manufacturers and a cup of Morton’s kosher salt will be a lot...

I have searched this topic previously just looking for some additional advice. Have tried my hand at various pastramis. Beef, deer, goose. I do make alot of bacon cold smoked in the winter using a dry EQ method but have tried my hand at venison pastrami before and it has been too salty using...

Hey everyone new member here. I have experimented with jerky the last couple years and have really found a recipe I like. If you’re into sweet and spicy like me give this a try! One whole bottle of Bachans japenese bbq sauce. Add honey to taste until it’s pretty sweet( couple big spoonfuls)...