The first ham is now in its final stage - aging. Can't wait to try it. For now it is in the basement, but Brian is working on a temperature and humidity controlled box that it will go into soon.
I was inspired by St. Patrick's day last week and corned some venison roasts we'd had in the freezer. We are going to eat some in the corned form with cabbage, hopefully tomorrow. The other half is already gone. Saturday we took it out of the corning brine, added a dry rub, and then smoked it to make pastrami. Oh my goodness, you can not believe how incredible this was. We ate it with mashed potatoes and string beans, and that was good. But, spread a little coarse mustard on a thin slice, add some pickled string beans, and roll up for an out of this world appetizer. We will definitely be doing this again!
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