Venison Pastrami (wet cured)
A bit more work than corned venison, but the result is simply spectacular in flavor and texture. Corned is no slouch, but side by side? I’m on “Team Pastrami”.
Ingredient: smoked paprika
Venison Chili
The secret to good chili is the right mix of chiles! (who knew?)
Venison Andouille
A heavily smoked and highly spiced cajun sausage, typically used as an ingredient for other cajun dishes (like jambalaya, gumbo, or in a crawfish boil).
Roasted Ghost hot sauce
Ghost peppers also go by the name Naga Jolokia or Bhut Jolokia. If you were as evil as them you’d travel with alternative id’s too.
Pastrami Rub
Plan to use about 5% of the meat weight in rub weight.