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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-04-2012, 08:09 AM   #16
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That looks great Cowgirl. I might need to try that next time I have any deer meat.
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Unread 01-04-2012, 08:38 AM   #17
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I have a freezer full of venison rump roasts from the 3 doe I killed this year, and I've been wanting to make venison pastrami for a while. Seeing this post is going to push me to do it.
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Unread 01-04-2012, 08:42 AM   #18
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I don't think you could ever offend me!
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Unread 01-04-2012, 09:19 AM   #19
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Greatness right there.
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Unread 01-04-2012, 10:57 AM   #20
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Thank you friends! It's one of my favorite ways to prepare venison.

Quote:
Originally Posted by Zak View Post
How was the taste and texture compared to typical pastrami? I have a bunch of venison on the freezer from the little 4 pointer i shot this winter and venison pastami sounds interesting.
Zak the flavor is great, tastes pretty much like regular pastrami. The seasonings add so much flavor. Since the meat is so lean, steaming with beef stock really helps keep moisture in. Hope you give it a try sometime. Let me know how it goes if you do! Thanks... :)

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lol Chris, that's good to know! Thanks!!
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Unread 01-04-2012, 10:58 AM   #21
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Quote:
Originally Posted by NRA4Life View Post
I have a freezer full of venison rump roasts from the 3 doe I killed this year, and I've been wanting to make venison pastrami for a while. Seeing this post is going to push me to do it.
Kevin I hope you give it a try... let me know how it goes if you do! Thanks
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Unread 01-04-2012, 11:02 AM   #22
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Quote:
Originally Posted by landarc View Post
Aaaaa! meat comes from dead animals? NOOOO! That does look like a good sandwich Jeanie.
lol Bob...Thanks for the laugh!! I really have received reactions like that from people who think meat comes from a store. lol
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Unread 01-04-2012, 11:11 AM   #23
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Quote:
Originally Posted by cowgirl View Post


I really didn't shoot a deer just for a sandwich...
Deguerre is imagining a whole deboned cured and smoked venison carcass served on the world's biggest hoagie roll...
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Unread 01-04-2012, 11:13 AM   #24
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I don't even like deer but it sure looks great. BTW what temp did you take it to, also I know a lot of people like the gamey taste of deer, do you think the curing took some of it out?
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Unread 01-04-2012, 11:14 AM   #25
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Quote:
Originally Posted by deguerre View Post
Deguerre is imagining a whole deboned cured and smoked venison carcass served on the world's biggest hoagie roll...
lol Guerry!! Sounds doable to me!! Thanks..
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Unread 01-04-2012, 11:22 AM   #26
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Quote:
Originally Posted by jestridge View Post
I don't even like deer but it sure looks great. BTW what temp did you take it to, also I know a lot of people like the gamey taste of deer, do you think the curing took some of it out?
Thanks Jestridge! I take it to an IT of 165F. I pull it off the heat a little early and let it sit (still in the stock).

I cook a lot of deer meat, this pastrami tastes more like pastrami than the regular wild deer flavor. Not sure if that makes sense. lol I love the flavor of fresh deer when it's been handled right (field dressed, etc.) but I love this pastrami flavor too.
The pastrami seasonings and curing process DO change the flavor of the deer meat.
Hope you give it a try sometime! Thanks again...
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