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Venison Backstrap Pastrami - 12 day process - QVIEW

post #1 of 19
Thread Starter 

I had back-straps from this years deer season and decided to see if I could turn them into  pastrami, or a venison dried "beef" for snacking. What I did was to take my pickling spices, some crumpled up bay leaves and some garlic and boiled them in a couple cups of the brine to release the oils in the spices. Then after doing a super trim job on the meat removing all the sinew and stringy membranes that always get in between you teeth, I submerged into the brine and weighted it down with a plate inside of a 5 gallon food grade bucket and back in the fridge it went. I rotated and turned the meat slabs each day. Ten (10) days later they were removed from the brine rinsed off and patted dry with paper towels. Next, and I know some of you here don't like this method, I coated all the meat with a horseradish mustard, sprinkled on some Mrs Dash (garlic/herb/no salt), and packed them heavy with black pepper. I then place on the bottom rack in my meat frig overnight.

 

Preheated the MES40 to 150* and put the meat in along with hickory in the Amaze-n-smoker tray.

2 hrs into the smoke the meat IT was 128/127 . I used an i-Grill 4 probe thermometer to monitor progress.

at the 3 hr mark I raised the temp to 170

at 4 hr mark bump to 180 - meat is now at 139/.140

at 8 hrs I bump to 200 , meat is now 150/146

at 9-1/2hrs I turned heat off and let it sit while I eat my dinner,  IT is at 157/162.

brought it inside after an hour and put in the frig overnight

Just finished slicing and bagging up.

 

The taste is good, mustard is gone, and it has a nice color and finish. I only have a few photos so here they are below.

 

Enjoy !

 

 

 

Nice n Red

 


I will do this again. Like Pop said in one of his posts., it takes time, don't get in a hurry. How true that statement is.

post #2 of 19

That looks Great !!!   You will be sending out samples ?

 

Gary

post #3 of 19
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

That looks Great !!!   You will be sending out samples ?

 

Gary


I don't think they will last long enough to send out...

post #4 of 19

Shucks, just my luck

 

Gary

post #5 of 19

Man that looks awesome.

 

I have a small venison roast that I now know what to do with.

 

 

 

Great job.

post #6 of 19
Congrats looks great and if anything like my first batch it won't last long!
post #7 of 19
Thread Starter 
Quote:
Originally Posted by c farmer View Post
 

Man that looks awesome.

 

I have a small venison roast that I now know what to do with.

 

 

 

Great job.


I have a couple roasts also, think I'll do the same thing as these came out great. Took some to a bar last night and they gobbled itup fast.

post #8 of 19
Thread Starter 
Quote:
Originally Posted by ElginPlowboy View Post

Congrats looks great and if anything like my first batch it won't last long!


They gobbled some of it up last night at a beer joint I went to. Everyone was pleased with it.

post #9 of 19
Sure does look nice, great job !

points1.png
post #10 of 19

HT, They look incredible !!!!:points:

post #11 of 19
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Sure does look nice, great job !

points1.png


Thank you sir...

post #12 of 19
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

HT, They look incredible !!!!:points:


Thank you, they are almost gone too. I knew that it wouldn't last long.

post #13 of 19

Sure enough great job on the venison. Nice post and pictures. :points:

 

What cure was used? 

 

Thanks again for your previous help.

 

Larry

post #14 of 19

That sure does look great but there's no way I could sacrifice any of my backstrap.  I do have a few elk roasts that I'm just waiting for the snow to melt of a bit to give pastrami a try, though.

post #15 of 19
Thread Starter 
Quote:
Originally Posted by twoalpha View Post
 

Sure enough great job on the venison. Nice post and pictures. :points:

 

What cure was used? 

 

Thanks again for your previous help.

 

Larry


-----------------------------

I used Cure #1 .

post #16 of 19
Thread Starter 
Quote:
Originally Posted by AJBert View Post
 

That sure does look great but there's no way I could sacrifice any of my backstrap.  I do have a few elk roasts that I'm just waiting for the snow to melt of a bit to give pastrami a try, though.


--

Yep I know , it was a tough decision for me to sacrifice them, however I wanted to try something different for a change.

And Thanks for the nice comments, I appreciate it.Thumbs Up

post #17 of 19

Wow! If I could ever actually get home from camp with the backstraps I might try this. Hahaha...

post #18 of 19
Thread Starter 
Quote:
Originally Posted by timberjet View Post
 

Wow! If I could ever actually get home from camp with the backstraps I might try this. Hahaha...


I sure liked the way it came out.You should be able to use a venison roast and get the same results.

post #19 of 19

Well heck maybe I won't make it all into SS and stuff then. I am drooling now after looking at the pictures again.

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