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Does any one have a recipe for pastrami loaf. I had some the other day and it was EXCELLENT!!!!. It was made with ground venison and had some pork added. At first I thought it was made form a whole cut of venison, but when inspecting it further it was not. It was pressed into a loaf and then sliced. I presume that the cure is added to the meat directly and there is no need for brining. Anyone help??

HI Lwwood, welcome to the board. Nice to see a fellow Canadian on here.

At the moment I don't have a pastrami loaf recipe but I'll see what I can dig up.

DarrinG