Looks good. Recipe? Might get lucky and get a deer this year. Partial to Kosher pastrami and salami from my days in Queens, NY.
This comes out best with Venison when use whole rounds, top or bottom. Make a simple Brine. Brine the rounds for 5 days in the fridge or if it's winter, leave it out side. Rinse the rounds off. Dry them off the I use a dry rub for the seasoning, I make my own. 2 parts ground coriander, one part black pepper, little bit of salt, garlic powder, onion powder, and brown sugar. Rub the rounds then smoke them at 225 for about 6-8 hours. At that point you can use it up or freeze it in vacuum sealer bags. When you hear it best to use a steamer.
