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  4. bdc3

    Venison Pastrami

    Thanks and I'll give that a try.
  5. bdc3

    Venison Pastrami

    Thanks! Also, I did mean to post my response to WaterinHoleBrew twice. Sorry about that.
  6. bdc3

    Venison Pastrami

    Thanks and thanks for the great thread on your pastrami. It pointed me in the right direction on the peppered one. Burl
  7. bdc3

    Venison Pastrami

    Thanks!
  8. bdc3

    Venison Pastrami

    Thanks!
  9. bdc3

    Venison Pastrami

    The one I did with Pop's brine has a little sweet taste. The other is a bit spicier. Both are really tender.
  10. bdc3

    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...
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  13. bdc3

    Venison Pastrami

    Today they hit the smoker. I ought to know something by the evening!
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  15. Venison Pastrami

    Venison Pastrami

  16. bdc3

    Venison Pastrami

    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...
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