PBHoss
Knows what a fatty is.
- Joined
- Oct 13, 2010
- Location
- Potomac, MT
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!
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!
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