I suppose dry venison(think dry beef) qualifies as deli meat. I always always have at least one hind quarter turned into dry venison. It is so superior to the dry beef in the stores that my wife doesn't want the store bought kind anymore. We like dry venison and gravy over biscuits or raw fried potatoes for breakfast of brunch. My butcher does a great job smoking after the cure and the meat has more flavor then the store bought. I have it sliced thin and vacuum packed in half lb packages. The OP is from Bucks Co. and my butcher is in southern Lancaster Co just outside Quarryville. Not too bad a drive.
Last edited by Woods walker; 10-01-2017 at 12:08 PM.