View Full Version : Venison Pastrami...

09-09-2015, 05:36 AM
I took (2) 2.5 lb Venison Roasts out of the freezer and defrosted.

Heated up 2 cups of water in a saucepan on the stove and added:
6 TBS Tender Quick
1/2 cup of brown sugar
4 1/2 tsp pickling spice
1 TBS garlic powder

Brought this to a rolling boil and stirred until everything was dissolved. Let that cool.
Added my trimmed roast (sorry, no pics) to a plastic container. Mixed 6cups of cold water to the brine mixture and then added into the container.
The roasts were thick, so I injected each of them real well.
http://i120.photobucket.com/albums/o164/sam3_album/7C89306E-AD59-4DE7-9966-8C2344DFC1B4_zpsovhfbqul.jpg (http://s120.photobucket.com/user/sam3_album/media/7C89306E-AD59-4DE7-9966-8C2344DFC1B4_zpsovhfbqul.jpg.html)

Let this sit in the frig for 10 days, flipping everyday.

Out of the brine and rinsed under cold water. Pat dry with paper towels and seasoned each with ground black pepper, coriander and garlic powder.
http://i120.photobucket.com/albums/o164/sam3_album/388B90C4-BF23-4CBD-BB4D-954718EC88D6_zps7sumeviz.jpg (http://s120.photobucket.com/user/sam3_album/media/388B90C4-BF23-4CBD-BB4D-954718EC88D6_zps7sumeviz.jpg.html)

Got my kettle set up with a pan of hot water below the grate.
http://i120.photobucket.com/albums/o164/sam3_album/7ECF52B8-7DE5-4133-8DFA-32AC15EF2ACE_zpsms1cgjts.jpg (http://s120.photobucket.com/user/sam3_album/media/7ECF52B8-7DE5-4133-8DFA-32AC15EF2ACE_zpsms1cgjts.jpg.html)

http://i120.photobucket.com/albums/o164/sam3_album/E2803BF9-3487-480C-BAF6-4EA223F8EB4F_zpsjidvl8tx.jpg (http://s120.photobucket.com/user/sam3_album/media/E2803BF9-3487-480C-BAF6-4EA223F8EB4F_zpsjidvl8tx.jpg.html)

This one took around 6 hours to reach 163 IT. The other one took another hour.
http://i120.photobucket.com/albums/o164/sam3_album/F22C75BE-40D5-4BC4-A7B4-D17BFBE140AD_zpsewvxetb3.jpg (http://s120.photobucket.com/user/sam3_album/media/F22C75BE-40D5-4BC4-A7B4-D17BFBE140AD_zpsewvxetb3.jpg.html)

I like to wrap my pastrami in foil and let the flavor a meld overnight in the frig.
Next day, we slice. The meat is cold here.
http://i120.photobucket.com/albums/o164/sam3_album/DB59A4B8-60E1-4FBE-A5CA-7E09782631F3_zpsgalgqj00.jpg (http://s120.photobucket.com/user/sam3_album/media/DB59A4B8-60E1-4FBE-A5CA-7E09782631F3_zpsgalgqj00.jpg.html)

http://i120.photobucket.com/albums/o164/sam3_album/D7397527-E57F-4AA9-A150-65EF9101CF73_zps6jrpj222.jpg (http://s120.photobucket.com/user/sam3_album/media/D7397527-E57F-4AA9-A150-65EF9101CF73_zps6jrpj222.jpg.html)

Heated the slices up a bit and served with some hot ground mustard and slaw.
Carb free dinner.
http://i120.photobucket.com/albums/o164/sam3_album/7415A4EA-A22F-461B-AF9F-EB12FF360F55_zps8mruhpif.jpg (http://s120.photobucket.com/user/sam3_album/media/7415A4EA-A22F-461B-AF9F-EB12FF360F55_zps8mruhpif.jpg.html)

It was very good. Would be even better with rye bread, kraut, melted cheese and Russian dressing! But that will have to wait until I get the blood work done. :heh:

Thanks for looking.

09-09-2015, 05:44 AM
That looks killer!

c farmer
09-09-2015, 05:52 AM
Looks great. I hope to get a deer this fall

09-09-2015, 06:23 AM
That's gorgeous! Youth doe hunt with my daughter is in a month, and we'll be trying this! What temp range would ya guess the kettle was running?

09-09-2015, 06:32 AM
Lookin quite tasty!

09-09-2015, 06:51 AM
that's gorgeous! Youth doe hunt with my daughter is in a month, and we'll be trying this! What temp range would ya guess the kettle was running?


Big George's BBQ
09-09-2015, 08:35 AM
That looks fantastic

Smoke on Badger Mountain
09-09-2015, 08:41 AM
Very nice!

09-09-2015, 10:24 AM
That looks fantastic!

09-09-2015, 11:30 AM
Sam that looks SO good!! I can imagine how great it tasted. :becky:
I've only used a dry cure for venison pastrami, will give your brine cure a try. Thanks!! :hug: