Just got finished making a batch of Corned Venison and Pastrami. I urge and recommend all to try it. You have to make the Corned Beef (Venison) and then turn it into Pastrami. A very simple process which requires nothing more than a bucket and spices. I bought the Premixed Ingrediants from the Sausage Maker. And as always it is delicious. Monday I a'm going to make 2 different batches of jerkey. One from pre-mixed and the other an old and easy receipe from Lenord Lee Rue. I'll fill you in on the out come later. Hope everyone is enjoying and putting their bounty to good use.

PS. KIDD642 Where the HEck is that Ham reciepe? [:@]Wer'e all waiting for it. Or maybe you really didn't make it yourself, and it was somebody else's.[] Either way we would like to hear from you ,rather than start a thread and not finish up on it.[:'(] That doesn't do much for your credability.[&o] Signed: the jerseyhunter. aka jerseyhunter.