PDA

View Full Version : Venison Pastrami



cowgirl
02-11-2009, 10:14 PM
I made some pastrami from a small roast off of the hind quarter of a little buck I got this deer season. I actually made two of them. lol

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/009-4-2.jpg

The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

I mix the cure, rub onto the meat and shake off any excess..

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/002-12-1.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/014-5-1.jpg

I wrap it and let it cure...this batch cured for 5 days.
Then I soak in fresh water for a couple of hours...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/004-7-1.jpg

Before smoking, I season it with a mixture of garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds...

Then put it on the smoker with a bit of hickory...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/038-3-1.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/060-1.jpg

After smoking, I wrap in foil and fill the pouch with beef broth. It steams a bit and makes sure the pastrami is moist.
I let this sit for at least 30 minutes...

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/063-1-1.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/021-3-2.jpg

I like it with spicy brown mustard, melted cheese and some twangy green tomato dill pickles.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/039-6-1.jpg

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/038-2-1.jpg

Butt Lover's
02-11-2009, 10:52 PM
More impressive work Jeanie!

Joneser
02-12-2009, 07:12 AM
Now that looks good!
I'd like to order 4 please.....

BigAL
02-12-2009, 08:08 AM
Looks great!:thumbs up: I can't wait for some south winds so I can smell what your make'n.:D

Chargrilled
02-12-2009, 08:35 AM
Good show CG. I love the idea and have 2 hind 1/4 in the freezer. HUMMMMMMMM!:thumbs up:

:sign0092:

BYBBQ
02-12-2009, 02:07 PM
That looks like some great eatin'.:drooling: Fantastic job Jeanie.:thumbs up:

Dysartsmoker
02-12-2009, 02:22 PM
Great job GIRL I wonder if I could use that recipe on beef????
:wow::wow::thumbs up::thumbs up:

cowgirl
02-12-2009, 06:15 PM
Thank folks! Dysart, I use it on beef....Works great. :)

cowgirl
02-12-2009, 06:17 PM
Looks great!:thumbs up: I can't wait for some south winds so I can smell what your make'n.:D

AL... If you live north of the stock yards in Garden City and smell something coming from the south... it's not me! :D

tigman
02-22-2009, 07:51 PM
how lean of a roast would you need..Like a round eye beef??