I have a freezer full of venison rump roasts from the 3 doe I killed this year, and I've been wanting to make venison pastrami for a while. Seeing this post is going to push me to do it.
Team: [B]Smitty's Real Pit BBQ[/B]
[B]Superior SS-3[/B] - Courtesy of Gainesville Jaycees and Superior Smokers
Custom Built Reverse Flow Stickburner
[B]Weber[/B] 22.5" WSM
[B]Weber[/B] 26.75" OTG
[B]Weber[/B] Blue 2000 Stainless Performer
[B]Weber[/B] Red 1998 Stainless Performer