This is a great recipe. Would take a lot of ducks to make very much pastrami.

I haven't had anything bad that I've gotten from Hank. His chorizo recipe is great also.

Did 6 redheads today. Planning on making sammiches with the wife's sourdough and some sauerkraut. I'll definitely be saving up breasts this season and making a big batch

My weenie dog wouldn't eat the divers either.

You ate redheads that weren't in sausage?

This must be a damn good recipe

Can't imagine why that didn't work out

Big fan and believer in Hank Shaw's recipes. I've never had something I cooked following his recipes that didn't turn out awesome and have even the most skeptical people asking for more.

I also learned the paraffin wax technique to get all the down and such off ducks so they turn out looking like farm-raised birds from the store.

Early teal usually are still pretty scrawny so I just breast them out and slice the breasts off the keel. These are the easiest to introduce skeptical wild game eaters- just season with kosher salt and fresh-cracked black pepper and quickly sear in a little grease. Medium-rare at the most.

I even used a crusty old snow goose for street tacos that was great. If I get any divers this season I'll definitely give the pastrami a shot.

I've done the same thing with venison. Works well for red meat and red poultry game, in general. Essentially, you're curing the meat with a nitrite based cure and coating it in a coriander and black pepper based spice rub and cooking it. Very easy to do it at home. Key for any recipe is to use a combination cure. Pump the meat and then put it in a container of the cure for three to seven days in the fridge. Then rinse and soak overnight in water. Then coat with spice mixture and smoke. It is limited in its uses, though. Sandwiches and anything else you might use regular pastrami for as well as many ham applications. Works well with hash for breakfast too.

It will find it's way to my sister in laws charcuterie on Thanksgiving and has been fantastic on a bagel with cream cheese