Venison Pastrami - Cowgirl's way

Smoking Westy · 12-07-2012, 11:05 PM

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.

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...

Seasoned up...

Close up of the goodness...

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.

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!!

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

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.

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.

Now for the main course!

The reveal

Sliced up

Juicy, nice color

Nice crust

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

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.

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.

Bigo181979 · 12-14-2012, 01:42 PM

Wow looks amazing!!!

Ryan Chester · 12-14-2012, 05:16 PM

Looks incredibly juicy!

12-07-2012, 11:05 PM	#1
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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. 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... Seasoned up... Close up of the goodness... 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! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-08-2012, 12:41 PM	#4
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	I have rye bread and brown mustard awaiting the finished goodness bring it ON! __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

12-08-2012, 02:35 PM	#5
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Wow.. Lookin' great so far Westy!! Hope it all works out well for you. Congrats on the new baby too!! __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-08-2012, 07:45 PM	#6
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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? __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-13-2012, 09:27 AM	#8
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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! __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-08-2012, 11:51 AM	#2
Paulie G. is one Smokin' Farker Join Date: 08-07-06 Location: Bluffton, SC	Can't wait to see the finished product. __________________ Paulie G. Pit Boss Coastal Carolina Catering Klose custom 28'x7' Golf Pro Classic mobile pit.

12-13-2012, 01:02 PM	#9
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Glad to hear Westy! Looking forward to your pron. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-13-2012, 07:25 PM	#10
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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. Now for the main course! The reveal Sliced up Juicy, nice color Nice crust Money shot - marble rye, Swiss cheese,little spicy brown mustard and onions sautéed in one of my 80 year old Griswold cast iron pans 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. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-13-2012, 08:58 PM	#11
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	Great looking venison Westy!! Love the looks of your salmon too. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

12-13-2012, 09:24 PM	#12
rondini Full Fledged Farker Join Date: 09-25-10 Location: Reed City, MI	That's good eating stuff. __________________ Ron, 1 little Chief top loader, 1 UDS (90% built) 1 mini UDS (in plans)

12-14-2012, 01:27 PM	#13
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	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. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"

12-14-2012, 01:42 PM	#14
Bigo181979 Is lookin for wood to cook with. Join Date: 12-09-12 Location: Wichita, KS	Wow looks amazing!!!

12-14-2012, 05:16 PM	#15
Ryan Chester is One Chatty Farker Join Date: 02-06-09 Location: Orange County, CA	Looks incredibly juicy! __________________ Ryan Chester - The Rub Company & Smoqued California BBQ