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Pastrami…

I might have to make that again here soon. I really need to empty the freezer for more deer meat lol. Takes a while but so good.
 
thedutchtouch said:
Looks delicious. I've got some venison corning right now, have always wanted to take it the next step. What spice rub do you use, and smoker time/temp?
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A buddy of mine did those so not sure what all he has in the crust. Mostly pepper. The ones I’ve done in the past I’ve just used course fresh ground black peppercorns. Smoke it at 225 till it hits 160 internal and pull it.
 
Pretty sure that same buddy made the command decision that you were to buy US a slicer…..

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Last edited:
Settle down. I was given no time line.
 
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