I smoked up a batch of Pastrami yesterday on my Weber kettle. Turned out awesome. I use Ruhlmans recipe Homemade Pastrami | Michael Ruhlman
for the brine, soak in water for about two days to cut the salt and then smoked in my weber kettle for about three hours ( I just make stack of coals piled on one side, put meat on cold side, add more coals as needed.)
They key for Venison is to Lard the meat. I bought a Wusthof Larding needle off Amazon for $7. I use it to run strips of bacon into the cuts so as to ad some fat/flavor to the lean game. You can use bacon, fatback, fatty pork .....whatever......
for the brine, soak in water for about two days to cut the salt and then smoked in my weber kettle for about three hours ( I just make stack of coals piled on one side, put meat on cold side, add more coals as needed.)
They key for Venison is to Lard the meat. I bought a Wusthof Larding needle off Amazon for $7. I use it to run strips of bacon into the cuts so as to ad some fat/flavor to the lean game. You can use bacon, fatback, fatty pork .....whatever......
