or Connect
New Posts  All Forums:Forum Nav:

Venison Pastrami - Page 3

post #41 of 52
I tried, well almost tried some venison once. My brother-in-law had a family member cooking some up. Having never tasted it before I asked for him to bring me a slice. I opened it, smelled a bit odd but the worst part was that it was fuzzy. Had several hairs all over the top of it and that was a bit much. I have no problem chopping up an animal, enjoy the art of cutting meats properly but when it is hairy after being cooked...
post #42 of 52
well i just finished one hind quarter from a doe i shot yesterday. i have 2 of the roasts rubbed down as cowgirl did and i was wondering when its time to smoke what temp should i smoke at and to what internal temp?
post #43 of 52
I did one a few weeks backs. 225 degrees in the smoker. I pulled mine at 155 degrees, set in foil with a bit of beef broth and let it rest for at least an hour. Hope you post some pics, would love to see them.
post #44 of 52

Being a begginer smoker, I have a couple of questions.. after you cure what do you wrap the pastramis in, and about how long in the smoker??

 

Man does that look good..Im looking forward to trying one of my own..Thanks

post #45 of 52

This just gave me extra incentive to get a deer or two this year!!!!  nice!!

post #46 of 52

WOW I have GOTTA Try this !!!!!!!!!!!!

post #47 of 52

I have never cured anything before.  During the curing process do I put the meat in the fridge or keep it at room temp?  I have heard of doing it both ways but with the length of the curing time I dont want the meat to spoil.

post #48 of 52
Quote:
Originally Posted by Smokingranby View Post

I have never cured anything before.  During the curing process do I put the meat in the fridge or keep it at room temp?  I have heard of doing it both ways but with the length of the curing time I dont want the meat to spoil.



Smokingranby,

You gotta do your homework on that one.

You have to weigh your meat & cure exact, and use the right amount of cure with the right amount of meat, depending on which cure you use. Then you have to put it in the fridge at 34˚ to 39˚ for the right amount of time. Too much cure, you can get sick. Not enough cure, or not long enough in cure, the meat can spoil. This site has all kinds of info, you can find with a short search.

You can look at the various step by step links in my signature below too.

Then after you have a plan, post your plan, and let some of the veterans take a look at it, before you do it.

After a time or two, you'll be a veteran too.

Just don't do any curing, unless you know exactly what you're going to do. It could be dangerous. Don't be scared away from it. It's not really that hard, but you gotta do it right.

 

Bear

post #49 of 52

I know I'm dredging up an old thread, but I'm finally trying this recipe out, got my cure going now in fact.  What are the proportions for the post cure seasoning ingredients?

 

Thanks! 


Edited by Turn4fun - 11/27/11 at 1:53pm
post #50 of 52
Thread Starter 
Quote:
Originally Posted by Smokingranby View Post

I have never cured anything before.  During the curing process do I put the meat in the fridge or keep it at room temp?  I have heard of doing it both ways but with the length of the curing time I dont want the meat to spoil.


Definately keep chilled while curing! :)
 

 



Quote:
Originally Posted by Turn4fun View Post

I know I'm dredging up an old thread, but I'm finally trying this recipe out, got my cure going now in fact.  What are the proportions for the post cure seasoning ingredients?

 

Thanks! 


Sorry I didn't see this sooner.... (deer season has kept me busy) biggrin.gif

 

Before smoking, I season it with a mixture of  garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds...

Depending on how much meat I'm corning and smoking,

I use 2 cloves of garlic...minced

1 tsp of allspice

1 1/2 tsp crushed juniper berries

1 tsp onion powder

1 tsp crushed bay leaves

and 1 tsp of mustard seeds..

you can use more or less to suit your taste.

 

Good luck to ya! :)


 

 

post #51 of 52

Thanks for the recipe Cowgirl.  I actually finished my pastrami yesterday so I just experimented with the final rub proportions.  I omitted the juniper berries and bay leaves, and added coriander.  Here's what I ended up with :

 

2 Tbs course ground black pepper
1 Tbs ground coriander
1 tsp granulated garlic
1 tsp onion powder
1 tsp mustard seeds
1/2 tsp ground allspice

 

I used the exact ingredients and proportions for the dry cure.  Cured for 7 days before smoking.  Smoked with cherry and hickory until it hit 140, then foiled and took it to 155 before pulling out to rest.  Rested still in the foil for 30 minutes and it came up to 160.  Came out AWESOME!  Perfect color and texture and classic pastrami flavor.  I will be doing this one again and again.

 

http://i82.photobucket.com/albums/j244/Turn4fun/Image12042011213557.jpg

post #52 of 52
Thread Starter 



 

Quote:
Originally Posted by Turn4fun View Post

Thanks for the recipe Cowgirl.  I actually finished my pastrami yesterday so I just experimented with the final rub proportions.  I omitted the juniper berries and bay leaves, and added coriander.  Here's what I ended up with :

 

2 Tbs course ground black pepper
1 Tbs ground coriander
1 tsp granulated garlic
1 tsp onion powder
1 tsp mustard seeds
1/2 tsp ground allspice

 

I used the exact ingredients and proportions for the dry cure.  Cured for 7 days before smoking.  Smoked with cherry and hickory until it hit 140, then foiled and took it to 155 before pulling out to rest.  Rested still in the foil for 30 minutes and it came up to 160.  Came out AWESOME!  Perfect color and texture and classic pastrami flavor.  I will be doing this one again and again.

 

http://i82.photobucket.com/albums/j244/Turn4fun/Image12042011213557.jpg


You're sure welcome, I love venison pastrami....... Your's  looks excellent!!  biggrin.gif
 

 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Wild Game