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Started By
Message
Made some venison backstrap pastrami.
Posted on 12/24/25 at 4:21 pm
Posted on 12/24/25 at 4:21 pm
Followed Hank Shaw's recipe. Turned out good
Recipe
Trimmed backstrap of sliver skin. Was about a 2.5lb strap.
Dry brine w/ cure rubbed in
Sealed in a big ziplock for 6 days
Took out, rinsed/soaked and rubbed with cracked pepper and coriander
On the offset smoker with oak and pecan. 250deg until 145 internal
Surprised how well it turned out really. Not dry like I thought it might be. Will make some killer sandwiches/ruebens this weekend.
Recipe
Trimmed backstrap of sliver skin. Was about a 2.5lb strap.
Dry brine w/ cure rubbed in
Sealed in a big ziplock for 6 days
Took out, rinsed/soaked and rubbed with cracked pepper and coriander
On the offset smoker with oak and pecan. 250deg until 145 internal
Surprised how well it turned out really. Not dry like I thought it might be. Will make some killer sandwiches/ruebens this weekend.
10
Posted on 12/24/25 at 4:24 pm to LSUballs
damn, that looks amazing!
Posted on 12/24/25 at 4:36 pm to LSUballs
Looks really good!
Posted on 12/24/25 at 4:39 pm to LSUballs
Looks fantastic!
Posted on 12/24/25 at 5:00 pm to LSUballs
Looks delicious. Now that all of it is sliced, you may want to vacuum seal it in small batches to keep it from drying out.
Posted on 12/24/25 at 5:22 pm to duckblind56
It ain’t gonna need preserving.
Posted on 12/24/25 at 5:51 pm to LSUballs
That real nice, Clark.
Posted on 12/24/25 at 6:03 pm to LSUballs
Nice work!
Posted on 12/24/25 at 6:22 pm to LSUballs
Great work here - bring on the rye bread, Russian dressing, and cole slaw
This post was edited on 12/25/25 at 9:01 am
Posted on 12/24/25 at 6:46 pm to OTIS2
Posted on 12/24/25 at 8:42 pm to LSUballs
Great idea. If you’re worried about it being dry, wet brine it and you won’t have a problem.
Posted on 12/24/25 at 10:44 pm to LSUballs
Fantastic! Merry Christmas to you!
Posted on 12/25/25 at 6:22 am to LSUballs
I’m gonna have to holler at ya about that. Interested to know if keeps for a while. Great idea
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