Another venison pastrami thread....

Discussion in 'Wild Game' started by mowin, Dec 22, 2015.

  1. mowin

    mowin Master of the Pit

    Figured one more VP thread couldn't hurt..

    4 pieces. Rubed with CBP, onion and garlic powder.

    Into the smoker @225* until a IT of 125*. Pulled and steamed to 155*. Let sit on the counter still foiled and the IT climbed to 162*
    Let them cool, and into the fridge. Slice and seal tomorrow.

    Sliced up 3 of 'em before I realized I didn't snap a pic..

    Close up. So moist and tender..

    Only the 2nd time using my Gander Mountain slicer. How did I live without one?

    All sliced and sealed. Time to clean the kitchen before the wife gets home...
  2. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Loving the Pastrami threads! Keep up the good work sir.

    How do you like eating the strami? Ruben?

    You got me thinking, I might need to make some!

  3. travisty

    travisty Smoking Fanatic SMF Premier Member

    Goodness! wow that looks so good, I am a big pastrami lover but I have yet to do my own. Looks like that's next up on my list...[​IMG]
  4. mowin

    mowin Master of the Pit

    Thanks red and trav..

    Belive it or not, I'm not a fan of sauerkraut, and I don't eat bread. So I usually top it with some of my own smoked cheese and eat.
    Lucky ive got several roasts in the freezer. Never made V jerky before so I was going to use some for that project, but the strami is so dang
    good I not sure if I want to use any of them for jerky.
    Last edited: Dec 23, 2015
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    M, Your VP looks excellent !
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Never too many pastrami threads!

    Great looking Venison pastrami, POINTS!!!!
  7. tropics

    tropics Smoking Guru SMF Premier Member

    Mowin That looks so good,wish I had some private property to hunt.Makes me think a road kill would do.

    Richie Points
  8. mowin

    mowin Master of the Pit

    Thanks, appreciate it. Thanks for the point.

    It is that time of yr. Thanks for the point.

    I can see the thread title now..."road kill venison pastrami"
    Thanks for the point.

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