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Unread 11-19-2013, 06:58 PM   #1
On the road to being a farker

Join Date: 10-13-10
Location: Potomac, MT
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Default Black Bear Pastrami

Never look a gift bear in the mouth!

A neighbor shared a hind leg of his Black Bear with me and upon the suggestion of a butcher's daughter, I decided to make pastrami. I used Ruhlman's recipe from Charcuterie. I had to freeze the leg before I could process it due to travel, so I cut the salt back to 1 cup from 1 1/2. The meat turned out more salty than I like so I could have cut it back just a bit further. Next spring I'll be buying my own tag and I'll be chasing after a Smokey of my own!

The leg as delivered to me:

Boned out:

Out of the brine and coated in toasted corriander and black pepper:

On the Traeger with hickory pellets. Smoke setting for 2 hours and then 225F till 160F internal.

Sliced up the eye of round. Tender, juicy, great flavor.

Like I said, just a bit more salty than I like but damn tasty! Now to find some rye, mustard, and kraut!
@PBHoss Luhr-Jensen Lil' Chief; 22.5" Dark Blue Weber OTG; Char-broil gasser; Traeger 070
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