or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Wild Game › Venison and goose pastrami
New Posts  All Forums:Forum Nav:

Venison and goose pastrami

post #1 of 9
Thread Starter 
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).


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



Next post is smoking day.
post #2 of 9
Thread Starter 
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°.



I plan to steam for 2 hours. Will update when finished.
post #3 of 9
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
post #4 of 9
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.
post #5 of 9
Thread Starter 
Here is the final sliced product:


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.
post #6 of 9

Nice job, looks excellent.

post #7 of 9

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

 

Looks like a great job on that pastrami.

 

Congrats.

post #8 of 9

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

 

 

post #9 of 9
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post

Nice job, looks excellent.

Thanks a lot it was worth the wait.

Quote:
Originally Posted by Foamheart View Post

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

Looks like a great job on that pastrami.

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

Quote:
Originally Posted by Leah Elisheva View Post

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







Now that looks good probably tasted even better nice job!
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Wild Game
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Wild Game › Venison and goose pastrami