Antelope Pastirma

[30338]

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.

 

[Catchfish]

You mean we have to wait 2 weeks to see the results ugghhh

 

[chizelhead]

Looks great! I'm looking forward to hearing about the results. One other thing you might want to try is bresaola. I made it with a chunk of elk loin with a long cure time, and it turned out excellent. The meat was beautifully translucent when sliced thin.