Ken, I place no credibility in the opinion of anyone who eats things that can't even be pronounced and I suspect are temporarily buried to ripen.
Sheesh! I get no respect anywhere! If you were within a mile of my backyard right now, you'd be salivating. There's about 10 lbs. of venison pastrami in the smoker. My granddaughter and I started "dry curing" it last Saturday in spices, black pepper, Mortons Tenderquick, and lots of garlic. This morning, we pressure cooked it in fresh water before putting it on the smoker with apple tree wood. We heavily covered/rolled it in freshly cracked black pepper. It should be done in about an hour from now.
We found a possum skull while my grand daughter and I were out walking the property lines earlier. We brought it back so she could take it to school next week. Before we put it in bleach to whiten it and get the maggots out, it sure looked like it started to form a smile when it smelled the pastrami.
Good eatin'/sippin'
Ken
