I dug out about 7 lbs. of backstrap and top round yesterday to start a batch of my venison pastrami. It is now "curing" in salt, sugar, salt peter, pepper, and spices. It takes about three weeks to make, but it seems to get consumed in hours. Maybe there will be a piece left by the middle of September.
Ken, when it is ready to eat give me a call, I'll make the trip just to eat some! Mmmmm!
