I took a young doe with my bow and decide I would make some pastrami with the hams. I deboned them and rolled them open to remove the fat and lymph nodes. They cleaned up nicely. On one I decided to use Al's dry cure. http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang
On the other I used Pop's cure with the seasoning that c farmer mentioned in his pastrami post.
After twelve days of turning and stiring them in the frig it was time to rinse and season.
I seasoned one with a rub I made called rustic rub. It's a Louisiana style season I found in an older cookbook on south Louisiana cooking.
The other one I simply covered in course black pepper.
Next I rolled and tied them with butcher twine into a nice loaf. Then back to the frig for a couple of days.
On the other I used Pop's cure with the seasoning that c farmer mentioned in his pastrami post.
After twelve days of turning and stiring them in the frig it was time to rinse and season.
The other one I simply covered in course black pepper.
Next I rolled and tied them with butcher twine into a nice loaf. Then back to the frig for a couple of days.
