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: water
Corned Venison
Corned venison is as simple as it is delicious. We’ve all met people who claim not to like venison. I’ve never seen anyone fail to light up with their first bite of corned venison. Many cuts work well, but a boneless roast from the hindquarter Read More …
Poultry Brine
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.
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.
NAAFI Tea
From 1963-1992, US and British military intelligence troops performed a top-secret cold war mission at Field Station Berlin (a.k.a. “The Hill”), perched atop Teufelsberg (Devil’s Mountain) in the British sector of occupied West Berlin. NAAFI (“Navy, Army and Air Force Institutes” company) is the British Read More …