I recently made Venison pastrami and smoked it on my Weber Smokey Mountain. It turned out very well. Well enough that we had people asking when we would make it again.
I brined it for 5 days, injected it every other day and rinsed it after 5 days then applied the rub and let it sit for 24 hours before it went into the smoker. It took approx 4 hours at 235 degrees before the internal temp hit 150 degrees. One piece was put in the oven and steamed afterwards for 1 and a half hours. The other was sliced immediately and served on a marbled rye with mustard and a side of sweet and sour cole slaw. DELISH!
I brined it for 5 days, injected it every other day and rinsed it after 5 days then applied the rub and let it sit for 24 hours before it went into the smoker. It took approx 4 hours at 235 degrees before the internal temp hit 150 degrees. One piece was put in the oven and steamed afterwards for 1 and a half hours. The other was sliced immediately and served on a marbled rye with mustard and a side of sweet and sour cole slaw. DELISH!
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. My sausage made from trimmings comes out really well. We do 25 lb batches when we make it. Since venison is so lean, we add pork shoulders and end up with a 50-50% pork to venison ratio. I will post some more pictures shortly.