Venison and goose pastrami

ctonello

Smoke Blower

Original poster

Jan 7, 2014

89

12

• Dec 23, 2014

• #1

I really wanted to try and make pastrami and I had a few deer roasts and goose breasts so I figured why not? I've never made pastrami before so hopefully it turns out well. So here it goes. I started with this brine :

1 gal water
1 heap tb pink salt
1 cup kosher salt
3/4 cup brown sugar
1/4 cup sugar
1/2 tbsp each garlic powder and onion powder
2 1/2 tbsp pickling spice

Boiled it 20 mins then let cool. I cured the meat for 6 days, next time I'd cure longer, it was fully cured but was bare minimum curing time.
I then coated the meat with pickling spices and onion/garlic powder and set into smoker over night (temp outside was around 0°C).

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• ctonello
• Dec 23, 2014

Here is my frankensmoker or smokenstein haven't decided its name yet.

image.jpg

• ctonello
• Dec 23, 2014

Next post is smoking day.

 

ctonello

Smoke Blower

Original poster

Thread starter

Jan 7, 2014

89

12

• Dec 23, 2014

• #2

Smoking day was today.
815: Started smoker at 140 to further form pellicle.
845: Start smoke with apple pellets in amnps. Smoker at 225-235.
1050: Thickest roast at 148°. Wow that was fast! Pulled and put into a roasting pan with wire rack in the bottom. Filled bottom of the pan with 4 cups beef stock. Into the oven at 250°.

image.jpg

• ctonello
• Dec 23, 2014

I plan to steam for 2 hours. Will update when finished.

 

waterdogscbr

Fire Starter

May 28, 2014

31

11

• Dec 23, 2014

• #3

Let me know how you like the recipe.
I am smoking a pastrami today.
I made corned venison about two weeks ago and it turned out great.
I had a venison ham with the bone in weighs ten pounds.
I have two more hours to go. Although I have seen the steaming process I decide not to do it.
If I like it I will post the process.
Happy smoking

 

waterdogscbr

Fire Starter

May 28, 2014

31

11

• Dec 23, 2014

• #4

I was looking at your temps and time. I was going for around a pound an hour. Want 165 degrees and was tod that should allow enough smoke to penetrate it.
I used a remote probe that I can monitor through the process.
I started out at 225 but the temp was causing the meat temp to rise too fast. Long story short I ended up throttling down to 185-190 or so.
Going with a maple wood.
I am at 140 degrees right now. Two hours to go.

 

ctonello

Smoke Blower

Original poster

Thread starter

Jan 7, 2014

89

12

• Dec 23, 2014

• #5

Here is the final sliced product:

image.jpg

• ctonello
• Dec 23, 2014

It is very tasty, definitly should not have sliced it with family members near as they are almost as fast at eating as I am slicing. Like I mentioned before next time I would cure longer to hopefully get some more flavor into it. Definitely a good start and I took detailed notes so it can only improve from here. Thanks for looking.

 

• 

Reactions: crazymoon

crazymoon

Legendary Pitmaster

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SMF Premier Member

★ Lifetime Premier ★

Aug 24, 2014

7,819

3,171

Great North Woods, NH

• Dec 24, 2014

• #6

Nice job, looks excellent.

 

foamheart

Gone but not forgotten. RIP

OTBS Member

Apr 4, 2013

11,236

3,319

South Louisiana, on the Mississippi River

• Dec 25, 2014

• #7

<Chuckles> Yep thats what you get for showing off, they all loved it too!

Looks like a great job on that pastrami.

Congrats.

 

leah elisheva

Master of the Pit

Sep 19, 2013

3,028

214

Seacoast of New Hampshire

• Dec 25, 2014

• #8

So amazing to see! I have only made octopus pastrami, and am thus impressed with your doings! Merry Christmas! Cheers! - Leah

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• leah elisheva
• Dec 25, 2014

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• leah elisheva
• Dec 25, 2014

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• leah elisheva
• Dec 25, 2014

 

ctonello

Smoke Blower

Original poster

Thread starter

Jan 7, 2014

89

12

• Dec 25, 2014

• #9

CrazyMoon said:

Nice job, looks excellent.

Click to expand...

Thanks a lot it was worth the wait.

Foamheart said:

Yep thats what you get for showing off, they all loved it too!

Looks like a great job on that pastrami.

Congrats.

Click to expand...

Yep next time I will slice with no spectators. Thanks.

Leah Elisheva said:

So amazing to see! I have only made octopus pastrami, and am thus impressed with your doings! Merry Christmas! Cheers! - Leah

DSCF8312.JPG

• leah elisheva
• Dec 25, 2014

DSCF8307.JPG

• leah elisheva
• Dec 25, 2014

DSCF8304.JPG

• leah elisheva
• Dec 25, 2014

Click to expand...

Now that looks good probably tasted even better nice job!