Venison pastrami!

Not the most flattering picture but damn it’s good! Brined a bottom round for 4 days then smoke or bake at 225-250 to internal temp of 160. There are many recipes online I mainly used curing salt black pepper salt paprika dried mustard and coriander. It’s great by itself and in a cold sandwich but I can’t wait to make a hot sandwich with some Swiss cheese and craut.

That looks awesome. Would!

Greatness

I've cured wild hams but need to get around to bacon and pastrami.
That looks incredibly good

I have threatened to do bacon many times but haven't gotten a good hog to volunteer for the job yet

If you need a ham recipe, holler. It's really pretty easy and way better than store bought

that looks yummy

Got to say I have never made a ham other than throwing a pre prepared spiral sliced ham in the oven or smoker. What kind of ham are we talking about? If I can do the same thing with the same cut out of a hog im down for that, but will definitely have to put it on the smoker.

The kind where you turn a raw pig arse into a cured, smoked ham.
PM me your email and I'll send you the word.doc

Love a Reuben.

PM sent. Interested in your recipe.

Venison pastrami I just use the same recipe that I use for Corned Beef then smoke ti after 3 or 4 days in the brine.

does this have to be done with only individual whole muscles or can you use a whole rump/hind quarter? In order words can there be some connective tissue/silver skin?

Can have silver skin but does not get as good a brine in my experience. Venison hams are easy to separate into individual muscles, freeze them as separate pieces of met and the silver skin pulls right off when they are frozen, might not help now but something to remember for the future.

next on the list. been wanting to do this and duck "bacon".

Have you tried Duck Butter? I have heard of it but never found a recipe

I have some sliced in the freezer. Going to steam it and make Rubens.

Man I need to do this! Awesomeness!