Made this awhile back, around St Patrick's Day but haven't had the time to post.
Cured some beef, a piece of venison from the hind roast, also cured a hunk of pork from the hind leg.
Cured the pork for 10 days (it was bigger), cured the beef and venison for 7 days.
Used the same cure on all three. It is my favorite one that I always use...
The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
After curing, seasoned the beef, venison and pork pastrami's for cooking...
the cooking spices were garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds. About a tsp of each.
after they reached the color I wanted, I added beef stock and let them steam the rest of the cook.
venison on top, beef on bottom..
the pork...
made a smokey cheese disc while the cooker was still warm...
blended some cheeses and added a bit of crumbled crisp bacon this time.
made a batch of rye bread using RevZilla's recipe.. posted here..
http://www.bbq-brethren.com/forum/showthread.php?t=178866
Thank you Zilla, I loved the bread!
sliced some of the venison pastrami...
the beef...
and the pork pastrami...
started my build
beef...
and the pork pastrami..
the venison...
smokey cheese disc...
some provolone and swiss..
kraut and sauce...
wrapped in foil and put it top side down into the drum to heat through...
it was hot and gooey...
and it was messy.. but I loved it.
I remembered to recruit help to eat the sammich. Every time I make a sandwich bigger than my head I swear I'm not going to do it again.....I get stuck with too many leftovers. But it worked out just right this time.
Thanks for looking!
Cured some beef, a piece of venison from the hind roast, also cured a hunk of pork from the hind leg.
Cured the pork for 10 days (it was bigger), cured the beef and venison for 7 days.
Used the same cure on all three. It is my favorite one that I always use...
The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
After curing, seasoned the beef, venison and pork pastrami's for cooking...
the cooking spices were garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds. About a tsp of each.
after they reached the color I wanted, I added beef stock and let them steam the rest of the cook.
venison on top, beef on bottom..
the pork...
made a smokey cheese disc while the cooker was still warm...
blended some cheeses and added a bit of crumbled crisp bacon this time.
made a batch of rye bread using RevZilla's recipe.. posted here..
http://www.bbq-brethren.com/forum/showthread.php?t=178866
Thank you Zilla, I loved the bread!
sliced some of the venison pastrami...
the beef...
and the pork pastrami...
started my build
beef...
and the pork pastrami..
the venison...
smokey cheese disc...
some provolone and swiss..
kraut and sauce...
wrapped in foil and put it top side down into the drum to heat through...
it was hot and gooey...
and it was messy.. but I loved it.
I remembered to recruit help to eat the sammich. Every time I make a sandwich bigger than my head I swear I'm not going to do it again.....I get stuck with too many leftovers. But it worked out just right this time.
Thanks for looking!
