That looks awesome!. What recipe did you use for the Venison pastrami?
From Quit Shooting Young Bucks
Another member shared this one with me. I haven't done it yet but his results looked tasty:
4lb deer roast as lean as you can get
1 cup kosher salt
1 cup white sugar
2 tbsp mccormick pikeling spice
1/2 cup dark brown sugar
1/4 cup of honey
1 gallon water
bring everything but the meat to a boil in 1 gallon of water and then chill it
add 8 tsp of pink salt(instacure #2) mix and add the meat in a covered plastic tub with lid put a saucer or plate on top of the meat to keep it submerged for 72 hrs after that take it out rinse it of good or it will be real salty dry it with a paper towel...
take 1 1/2 tbsp black peppercorns and 1 1/2tbsp coriander seeds in a pan and heat them on med shaking them till they smoke just a little then I grind them in a coffee grinder till still very coarse put as much as you can get on..
then I smoke it on low heat for 5hrs then kick up the heat and cook till its about 150 let it rest for 30 minuets slice it thin I like mine cold and thin tradition is slice it up and then steam it for 15 or 20..