The 12 Days of Pastrami - (made w/venison backstrap) This started out back on Dec 9th after the grandson got his first buck. I trimmed the backstrap real good and placed in the cure/brine. In the picture you see it after I removed from the brine and soaked in fresh water changing the water 3-4time. I hooked the meat on a bacon hanger above the sink to drip dry before patting it with a paper towel and applying the rub. Cured the backstraps in a sodium nitrate brine with pickling spices and bay leaves for 11 days at 36* The rub below is all is used. The mustard dissappears when it is smoked. Rubbed ready and wrapped. Rubbed w/horse radish mixed into mustard and heavily coated with black pepper to sit overnight in the cooler. Into the MES w no smoke for an hour at around 120 then cranked it up for the smoke. Gently smoked with Southern pecan pellets in the [email protected] 160-225 till they reached 160*IT. Pulled and rested to cool before pacing in the frig for a couple days. It's looking good for Christmas. I think he will love the taste. It really came out good and tastes great. Quite tender and balanced. Will let these rest a couple days in the frig. before slicing further. Merry Christmas to all and to all a good night. HT.