I separated both hinds into the three major muscles. I did remove the eye of rounds, as I really enjoy those grilled.
These are the four pieces that volunteered for the mission.
Mixed up a gallon of pops brine. I injected the two larger pieces, just to make sure they cure completely.
Simmered two tbsp of pickling spices in a couple cups of water, let it cool and added it to the brine.
In 8 days, ill remove them, rinse and apply a rub then into the fridge overnight before smoking.
Really hoping it turns out great. I've got some friends coming from Maine for opening day of rifle season, and I've promised them some venison pastrami.
Wish me luck... To be continued.........