I like the looks of this. I have an elk backstrap that may just become elk pastrami. Did you have to do anything special? I have a recipe for ez pastrami using a corned beef. I guess this would work okay. Any thoughts?
Smoked at 180° w/ Hickory until the straps hit 140°. Foiled and rested for a couple hours, then into the fridge overnight. They were for a coworker, so I vacuum sealed them for delivery instead of slicing them.
I saw somewhere a post where someone did pastrami with an eye round, I think I'll try this recipe with one. Did you use the fine ground pepper on the rub or the coarse
I saw somewhere a post where someone did pastrami with an eye round, I think I'll try this recipe with one. Did you use the fine ground pepper on the rub or the coarse
Squirt that looks great! I wondered what happened to that project.
I've use hind quarter roasts for pastrami but not back strap. Looks like it did well.