Venison Pastrami

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bdc3

Smoke Blower
Original poster
Apr 2, 2016
85
37
Benton, Arkansas
I took a young doe with my bow and decide I would make some pastrami with the hams. I deboned them and rolled them open to remove the fat and lymph nodes. They cleaned up nicely. On one I decided to use Al's dry cure. http://www.smokingmeatforums.com/t/249085/pastrami-from-scratch-on-the-lang
On the other I used Pop's cure with the seasoning that c farmer mentioned in his pastrami post.

After twelve days of turning and stiring them in the frig it was time to rinse and season.
I seasoned one with a rub I made called rustic rub. It's a Louisiana style season I found in an older cookbook on south Louisiana cooking.
The other one I simply covered in course black pepper.

Next I rolled and tied them with butcher twine into a nice loaf. Then back to the frig for a couple of days.
 
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Oh, ya. Love venison pastrami. Yours is looking good.

Haven't had time to make mine yet. Prob after the holidays.
I've got about 15 lbs of de boned hinds waiting to become pastrami.

Looking forward to the money shot. :drool
 
Watching this.    Never tried venison pastrami.
 
Here they are after five and half hours on the smoker they reached an IT of right at 170. Made a test cut and tasted, they are very tender and full of flavor. Will have to do this again. Still haven't decide which cureing method I liked best for this. Both gave good results. I'll let them cool and slice them. I'll try to post the sliced pictures.


Good color!
 
The one I did with Pop's brine has a little sweet taste. The other is a bit spicier. Both are really tender.
 
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