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Discussion in 'Wild Game' started by Ishi, Jun 8, 2018.
My first time making Venison Pastrami and I thought it turned out wonderful.
Looks awesome! What cure did you follow? I just did one in pops brine and it came out great, would love to hear your technique...
Sorry that I left out the recipe. The recipe came from a friend in WV. Can you please post the link to Pops recipe. As a Newbie this site is vast. Thanks
Looks fantastic! Keep those venison recipes coming. I looked on your profile and plan on trying that Dr. Pepper jalapeno jerky this summer.
Boy that has some nice color!
Good looking sandwich & congrats on making the carousel!!
Looks great! Game meats really shine as pastrami.
I, That is some fine looking venniestrami!Was that cut from the front shoulder? like
Looks Mighty Tasty!!:)
Comes out the same color as My Venison Dried Beef.
Nice Job, Ishi!!
I really can’t remember. I saved a bunch from two deer for some fun cooks this summer
Bearcarver I have your venison recipe in the fridge now curing. That will be next Saturday’s project. Fingers crossed and hopefully a successful thread and pics will be posted soon
Hi there and welcome!
That looks great!
If you have ground Venison and some ground beef fat or fat already mixed in with your ground venison then feel fry to try out the ground Venison Pastrami meat!
Here is my post on it and it is awesome!
It sure looks like front shoulder.
Ishi? Are you a bow guy like me too?
Yes 100%!!!! For the last 33 years:)
Ishi, got my attention I have messed with primitive archery for years and knew of the study of him and his equipment and hunting technics with the stuff deer head.
That looks great! Hopefully I'll get to give that a try with some caribou this year.
You knocked that one out of the park! Color looks perfect.,,,way to go.
It won't work with Caribou!!
Better send that to me---I'll get rid of it for you!:rolleyes: