Originally Posted by bbassi
I always wondered how Micky D's got the perfectly round Canadian bacon on the egg ma'muffins?

(and Roger I have 4 venison roasts in the Pastrami rub curing as we speak.)
I have been making pastrami for years from moose shanks. The long slow cook makes it tender but it has more traditional Jewish deli texture...


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.