Venison pastrami on rye, new fave.

[DV1]

This is becoming my new favorite, or at least top 3 favorite, way to eat venison. 

Hot pastrami on rye with swiss, mustard and pickles from the garden. The pastrami process takes a week or so and some work, but it's worth it. I also make reuben's  out of it and they are great too. 

 

[Blend No 27]

Wow that looks delicious. I will have to try that some day.

[Zone50BugNerd]

[jerseyhunter]

I used to make it all the time when I was hunting. Gives you a sense of accomplishment and not having to rely on a deli.

[Psehunter]

That looks great, I'm going to have give that a try

[Cousin Brown]

That looks awesome!!!!!!

[archer36]

Here's mine:

 

[archer36]

Corned Venison too: 

[Lunatic]

Looks great. After seeing this I just mixed a batch for corned venison  and two roasts are defrosting.:-)

Edited November 10, 2018 by Lunatic

[Rusty]

WOW that looks really good.  

[Lunatic]

3 hours ago, DV1 said:

This is becoming my new favorite, or at least top 3 favorite, way to eat venison. 

Hot pastrami on rye with swiss, mustard and pickles from the garden. The pastrami process takes a week or so and some work, but it's worth it. I also make reuben's  out of it and they are great too. 

 

Is it smoked or simmered after marinating?

[DV1]

3 hours ago, archer36 said:

Here's mine:

 

That looks pretty good too. 

[DV1]

28 minutes ago, Lunatic said:

Is it smoked or simmered after marinating?

I smoked it to an IT of about 135-140, then steamed to 165. Then let it cool completely before slicing. 

[Merkel]

Looks delicious 

[Lunatic]

50 minutes ago, DV1 said:

I smoked it to an IT of about 135-140, then steamed to 165. Then let it cool completely before slicing. 

Thanks