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In my opinion, there are few recipes are versatile as pastrami. From the pastrami Rueben, to my favorite panini made with pastrami on rye bread with provolone cheese and spicy mustard, to simply throwing a bag of this delicious smoked, cured meat in your pack as a snack for those long sits in the deer stand or duck blind. My recipe includes non-traditional ingredients like brown sugar and ancho chile powder in the dry rub.
This recipe is fairly simple, but it does take time for the meat to cure. I like using the bottom round roasts from white-tailed deer, as they are the perfect size and thickness for curing. A key step in this recipe is to desalinate the roasts before smoking, otherwise you run the risk of your pastrami being too salty. I also prefer to steam the meat after smoking which results in an incredibly tender final product. Try adding some slices to your next charcuterie board, you won’t be disappointed.
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