@Curtis-p
Look up a Bresaola recipe I’m betting that is what his secret is. Whole cured muscle that is amazingly tender and flavorful. Any of the recipes for beef version will work for venison and there are several variations all of which turn out really well. There are also a few venison specific versions out there. Hank Shaw and Steven Rinella are both at the top of the list. It kinda depends on your willingness to experiment and your comfort level with some of the different techniques. Super easy and the end product makes it look both like you know what you’re doing and like it took way more effort than it does. Cheers

Joe Hell nan that is awesome! Hope to see the progress.

I’d be down with subscribing to a meatgistics podcast. Appreciate the insights you guys provide.

Jonathon
Right on I caught the tail end of the live broadcast and thought I’d through in my vote. As far as format I like the idea of uploading the meatgistics videos as audio or both. The idea of topics like a technique or recipe is also intriguing. Standing by!