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-   -   Venison Pastrami - Cowgirl's way (http://www.bbq-brethren.com/forum/showthread.php?t=149115)

Smoking Westy 12-07-2012 11:05 PM

Venison Pastrami - Cowgirl's way
 
A few months back I asked what to do with my last venison roast and got lots of good ideas, including some killer looking pastrami from Jeanie. Things got crazy at work then in October our first child was born and free time as I once knew it was gone. :mrgreen:

I've been eating the itch do cook something besides ribs, butts and tri-tips so it was time to break out that roast. I seasoned it up this evening and now it's resting in the fridge. Wednesday I will pull it out, give it a rinse and smoke it.

So here are a few shots until Wednesday.

2lb venison roast...

http://i155.photobucket.com/albums/s...g/DSC_0133.jpg

Seasoned up...

http://i155.photobucket.com/albums/s...g/DSC_0135.jpg


Close up of the goodness...


http://i155.photobucket.com/albums/s...g/DSC_0142.jpg



Big thanks to Jeanie for sharing the recipe as well as the process! I hope mine turns out 1/2 as good as yours looks on your blog.


I will report back with more pr0n and the final results!

Paulie G. 12-08-2012 11:51 AM

Can't wait to see the finished product.

Bluebird 12-08-2012 12:03 PM

Quote:

Originally Posted by Paulie G. (Post 2291514)
Can't wait to see the finished product.

x2 Looks great!

Bluesman 12-08-2012 12:41 PM

I have rye bread and brown mustard awaiting the finished goodness bring it ON!

cowgirl 12-08-2012 02:35 PM

Wow.. Lookin' great so far Westy!! Hope it all works out well for you.
Congrats on the new baby too!! :mrgreen:

Smoking Westy 12-08-2012 07:45 PM

I see the lack of sleep has impaired my typing skills...lol. Can't wait until Wednesday!

Jeanie - I think I read that you took yours up to 165. Did you foil it with the beef broth once it hit 165 or prior to hitting that temp?

cowgirl 12-08-2012 09:55 PM

Quote:

Originally Posted by Smoking Westy (Post 2291850)
I see the lack of sleep has impaired my typing skills...lol. Can't wait until Wednesday!

Jeanie - I think I read that you took yours up to 165. Did you foil it with the beef broth once it hit 165 or prior to hitting that temp?

Westy I foil with stock prior to hitting 165F. http://www.bbq-brethren.com/forum/sh...d.php?t=123467
I like to let it steam on low for a bit in the stock to keep it moist.

Good luck with it!!
I hope to make more soon too. :grin:

Smoking Westy 12-13-2012 09:27 AM

Ok just a little tease until I get home tonight and get my pictures uploaded. I smoked the venison pastrami last night and it turned out fantastic!

I had a couple buddies over to sample it and everyone loved it. Since we had the smoker fired up, we did a big 'ol salmon filet as well.

pr0n to come, stay tuned!

cowgirl 12-13-2012 01:02 PM

Glad to hear Westy! Looking forward to your pron.

Smoking Westy 12-13-2012 07:25 PM

Here is the pr0n from last night...

Cherry smoked salmon - little olive oil, fresh cracked tellicherry pepper, kosher salt

Didn't realize this picture was a bit out of focus but you get the point. This 3lb chunk of meat disappeared dang near instantly. Nice smoke flavor, very moist and tender.

http://i155.photobucket.com/albums/s...g/DSC_0156.jpg


Now for the main course!

The reveal

http://i155.photobucket.com/albums/s...g/DSC_0159.jpg

Sliced up

http://i155.photobucket.com/albums/s...g/DSC_0160.jpg

Juicy, nice color

http://i155.photobucket.com/albums/s...g/DSC_0162.jpg

Nice crust

http://i155.photobucket.com/albums/s...ps9857279d.jpg

Money shot - marble rye, Swiss cheese,little spicy brown mustard and onions sautéed in one of my 80 year old Griswold cast iron pans

http://i155.photobucket.com/albums/s...ps7bb96707.jpg

Once the sammiches were assembled we tossed them in the cast iron to crisp up the bread and get the cheese all melty.

Great eats! Looking forward to round #2 already.

cowgirl 12-13-2012 08:58 PM

Great looking venison Westy!! Love the looks of your salmon too.:-D

rondini 12-13-2012 09:24 PM

That's good eating stuff.

Smoking Westy 12-14-2012 01:27 PM

Thanks! I wished I would have made this before my doe was processed this year. I would have had a lot more roasts coming. I'll just have to try and get another deer late season. :hungry:

Bigo181979 12-14-2012 01:42 PM

Wow looks amazing!!!

Ryan Chester 12-14-2012 05:16 PM

Looks incredibly juicy!


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