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Second go at venison pastrami
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Second go at venison pastrami


Recipe: https://honest-food.net/venison-pastrami-recipe/

Hickory smoked at 200F-225F for an internal temp of 157F ( was shooting for 160F after resting), about 4.5hrs.

by isanthrope_may

13 Comments

  4. LoveisBaconisLove

    Looking good! That’s a great use for venison

  5. Disassociated_Assoc

    I’m sure it’s tasty, but at first glance I thought it was liver. 🤢

  6. Signal-Cat-984

    Hope you put some fat or lard on as a binder. Very lean meat but looks like a solid job

  7. porp_crawl

    Goodness!

    Are they tender enough for that thickness of cut? Or could they benefit from being thinner, given their leanness?

  8. 01000101_01111010

    Any issue with silver skin being chewy?

  9. NotBatman81

    I’ve done similar with a couple small roasts off a button buck (waste of a tag!). Different rub though. Came out very tender and juicy. I let it rest for an hour and put it on the meat slicer at the serving table. It lasted about 20 minutes at a family cook out.

    I process and age everything myself. I think that makes a huge difference. It’s a 3-4 week process and even people who have been turned off venison in the past say it’s good.

  10. Honest-Mouse-7953

    Looks great!! Good work! Took me three tries but I nailed it.

  11. docmar10s

    One of my favorite things to do with that cut. My last smoke made me wish i bought a slicer for this.

  12. markbroncco

    Oh nice! How do you like it OP! I haven’t had the chance to try any venison meat so far.