How to make
We cut the venison into large pieces, no more than 7 cm thick.
We rub them abundantly with salt and leave them on an inclined surface for a day.
It is recommended that this is done in a cold place. After the meat is freed from the water in itself, it is generously sprinkled with all the other spices.
String it on a string and hang it in a dry and airy place.
If the drying conditions are favorable, within a week or two, the pastrami should be ready.
The venison pastrami is very tasty.
