Snip 13
Master Chef
I'm wet curing a venison loin right now. After it's been in the corning solution for two weeks, I'll roll it in black pepper, smoke it briefly on the grill, then wrap in foil and into goes into a slow oven. The end result will be home made venison pastrami. I added red pepper flakes to a standard corning recipe to give it a bit more kick. I'm seriously looking forward to this.
I would think that lean venison cuts would react well to corning, and be wonderful sliced paper-thin.
Seeeeeya; Chief Longwind of the North
Venison makes fabulous Pastrami, I'm sure you'll love it We have a few Deli's that make it beautifully.
You should try your hand at making Game Biltong Chief. If you like cured meats you'll like it for sure.
I've bought Biltong and Drywors in Europe and it's not the same as made in SA. So if you do try it one day I would recommend using a Traditional SA recipe first.