Venison Backstrap Pastrami

[squirtthecat]

I did this back in January, and it finally made it's debut today..








Forgot the brown mustard, and rye bread is a bit of a rarity around here...   Oh well, it was fantastic by itself!

All of the resident office hunters are sampling it now.

[OU812]

That stuff is GOOOOD!!!!

Yours looks GREAT!!!!

and not over cooked.  ;D

[pikeman_95]

this sure looks good. Did I miss the process in a earlier post. Back strap is something I get quite a bit of. I am going to give this a try next hunting season.

[Tenpoint5]

Kirby,
Try curing it the same as Canadian Bacon. It is awesome that way as well.

http://forum.bradleysmoker.com/index.php?topic=8264.0

[squirtthecat]

Kirby, I cured it like Canadian bacon, but with some Pastrami elements mixed in with the cure.   I rubbed it with a Pastrami rub and smoked them to 140° IT.   It's a bit of a b*stardized Pastrami.

I linked to the post(s) up above.

--

10.5 beat me to the punch on the VCB.

One of the local deer processing places does this, but charges like 5-6 bucks a pound for the finished product.

[pikeman_95]

Thanks guys. I will tuck this one away for next year.

[pikeman_95]

thanks Ten point. I have to save this one.

KC