VP and CB in the LT

squirtthecat

New member
12 pounds of Venison backstrap pastrami on the left, 6 pounds of Canadian Bacon on the right. They've been curing for 8 days now. In the Traeger, running 180° w/ Hickory.

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I gave the CB a head start, as they are thicker.
 

CarterQ

Moderator
Great cook! Love that payment plan, even threw in some limes for a tip! Nothing like reaping the rewards for the "hard" work of pellet smoking!
 

TentHunter

Moderator
Man all these pastramis being posted looked good as it was, and now Venison Backstrap Pastrami... Wow, absolutely awesome!

Somebody just asked me if I wanted some venison this past weekend, hmmmm... I think I do!
 
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