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Venison Pastrami - Page 2

post #21 of 52
Thread Starter 
Thanks Marty, BigBald, ALX and rejii!
Marty, you are right, serve it to folks that think they do not like deer meat. It does surprise them. biggrin.gif
post #22 of 52
once again looks great. i did this one too. i left mine on a bit long but though a lil dry had great flavor. round two soon after seeing this one again.PDT_Armataz_01_37.gif
post #23 of 52
Thread Starter 
Thanks Big Game...good to see ya!
post #24 of 52
Jeanie, you never fail to impress PDT_Armataz_01_37.gif
post #25 of 52
hey is tender quick just any meat tenderizer or is it spiced ?
post #26 of 52
Thread Starter 
Thanks Pete!

Rejii...tenderquick contains cure and salt. It's premixed for easy use.
For dry curing you usually use 1 TBS of it Per pound of meat. :)
post #27 of 52
ok thank you I 'm trying to decide on how to prepare two hind quarters i have and your pastrami looks great thought i might give it a try
post #28 of 52
Good job Cowgirl. But I think I speak for everyone when I say, "could you PLEASE take a little more pride in your presentations when showing us your latest creations?)wink.gif

RELAX everyone, she knows Im kidding. Not to single anyone out, but I have to say that when cowgirl puts up a QVIEW, they are ALWAYS awesome.

I never thought about making Venison Pastrami, but I cant wait now. Im gonna pencil it in along with the 100 other things I want to smoke. LOL
post #29 of 52
Nice looking pastrami, Jeanie. icon_smile.gif
post #30 of 52
Looks Great! I might have to try this sometime. I've got a ton of deer meat in the freezer yet.
post #31 of 52
Thread Starter 
lolol!! I'll try to do better next time!! biggrin.gifwink.gif

Thanks! biggrin.gif

Thank you Dawn and Ole!
It's pretty tasty stuff...
Hope you give it a try Ole. :)
post #32 of 52
Beautiful as always cowgirl.

Thanks for sharing!!!! PDT_Armataz_01_37.gif
post #33 of 52
Could ya at least wait a couple of days between posts?biggrin.gif Love it as alwaysPDT_Armataz_01_37.gif
post #34 of 52
Looks great as usual.
post #35 of 52
Looks Tasty, Gonna give it whirl
post #36 of 52
Thread Starter 
Thanks folks...
Good luck to you JerseyHunter, hope it turns out well for ya. :)
post #37 of 52
It is like I am watching the food network, I expect Cowgirl to say, "thank you Judge, enjoy." Unbelievable. I sure want tastovision.
post #38 of 52

Cut of meat

Can anyone tell me if a venison rump roast is the same cut of meat? I want to make one of these this weekend but all I seem to have that might be close is labeled rump roast

post #39 of 52
You'll be fine using any cut from the hind leg. I've made venison pastrami before, just not with cowgirl's recipe.
post #40 of 52
Thread Starter 
Jersey is right...icon_cool.gif Any good sized cut of venison especially from the hind quarter works great with this recipe.
The lean pieces benefit from the broth in the foil when letting the meat rest.
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