I opened my last package of venison pastrami a few weeks ago. :icon_eek:
Had to remedy the situation, so i dug out 18# of venison roasts.
Mixed up a few batches of pops brine. To each gal of water, 1/3c sea salt and sugar. 1 tbsp cure #1
Simmered 2 tbsp(for each container) pickling spices for 20 min, let cool before adding mixture to the brine. Injected each piece.
Into the solution for a two week soak. Stirring every day or two.
Rinsed, Patted dry, then rubbed with coarse sea salt(sparingly) and coarse black pepper and granulated onion and garlic powder. Two had ground mustard added for a little extra kick. Onto the smoker @225*.
Pulled @ IT of 132* then steamed until they hit 150*. Cooling, slicing tomorrow when the rest gets smoked.
Had to remedy the situation, so i dug out 18# of venison roasts.
Mixed up a few batches of pops brine. To each gal of water, 1/3c sea salt and sugar. 1 tbsp cure #1
Simmered 2 tbsp(for each container) pickling spices for 20 min, let cool before adding mixture to the brine. Injected each piece.
Into the solution for a two week soak. Stirring every day or two.
Rinsed, Patted dry, then rubbed with coarse sea salt(sparingly) and coarse black pepper and granulated onion and garlic powder. Two had ground mustard added for a little extra kick. Onto the smoker @225*.
Pulled @ IT of 132* then steamed until they hit 150*. Cooling, slicing tomorrow when the rest gets smoked.
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