Antelope Pastirma

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Antelope loin trimmed down very clean. Followed Turkish Pastirma recipe for curing and drying. Now in final stage of chili and garlic paste rub. It now dries 2 more weeks until the rub is dried out and its ready for slicing. Have heard good things, we'll see soon. The last recipe I tried from these guys was Dried Italian and I used antelope there too. It was amazingly good.