Pastrami Loaf with QView!!!

[BrianGSDTexoma]

I took out about 2.5 lbs of venison and some beef fat. Getting ready to knock this one off the list.

 

[tallbm]

I took out about 2.5 lbs of venison and some beef fat. Getting ready to knock this one off the list.

Nice! Grind, season, form, and smoke!
Should be good :)

 

[BrianGSDTexoma]

Nice! Grind, season, form, and smoke!
Should be good :)

Do you do one grind? Never ground venison. I normally do a coarse grind than a fine grind. I will be using NDFM for a binder.

 

[tallbm]

Do you do one grind? Never ground venison. I normally do a coarse grind than a fine grind. I will be using NDFM for a binder.

I only do 1 grind, somewhere between fine and coarse but closer to fine than coarse. Can't remember my plate size. NDFM will be fine just put the appropriate amount as it is a different amount than Soy protein isolate amounts.

You should be good to go :)

 

[BrianGSDTexoma]

So far so good. Good thing venison was heavy as there was a lot of blood. I did account for water weight in cure. Probably not needed just the way I roll Fry test was amazing taste. Wow just like Pastrami and not even sat yet.

 

[tallbm]

So far so good. Good thing venison was heavy as there was a lot of blood. I did account for water weight in cure. Probably not needed just the way I roll Fry test was amazing taste. Wow just like Pastrami and not even sat yet.

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Oooooh the suspense is building! I'm glad you are liking the fry test. I have a feeling it will come out good for ya :)
Soon you will be looking for ways to score some more venison and beef fat :P
Pro tip. Give your hunting buddies a little of this when done and they will likely be gifting you meat to make some for them lol

 

[BrianGSDTexoma]

Oooooh the suspense is building! I'm glad you are liking the fry test. I have a feeling it will come out good for ya :)
Soon you will be looking for ways to score some more venison and beef fat :P
Pro tip. Give your hunting buddies a little of this when done and they will likely be gifting you meat to make some for them lol

I am a little concern about the MES40. Everytime I press power on I get an err. I press it again and it works. I have it heating to 100 right now to test my tray wih some old LJ competition dust to make sure going to burn OK. I tempted to just let it go at 100 all night but than again I had that time heater did not shutoff. I know time for a PID.

 

[tallbm]

I am a little concern about the MES40. Everytime I press power on I get an err. I press it again and it works. I have it heating to 100 right now to test my tray wih some old LJ competition dust to make sure going to burn OK. I tempted to just let it go at 100 all night but than again I had that time heater did not shutoff. I know time for a PID.

Oh man I hope it holds out for this smoke after all the work youve put in hahaha.

Yeah sounding like PID time is coming :)

Fingers crossed!

 

[BrianGSDTexoma]

Well this sucks. Knew I should of left on. ERR1 and wont go away. I may have to just do in the pellet.

After watching a youtube took a hair dryer to it and go it up! I will be looking at the PID mod!!!

 

[mattkm]

Glad I came across this thread! I love pastrami, and have lots of venison (lucky 2 years in a row now, after a good slump)!
I have a couple questions though. The stepping up of the smoker temps, is it totally necessary? Can it be cut down some steps?
I have a UDS, a stick burner offset, and a stick burner smoke house, it would be pretty tough in any of the 3 to get that accurate in steps and times like that. Might be a fun challenge for the offset though if is necessary.

 

[tallbm]

Glad I came across this thread! I love pastrami, and have lots of venison (lucky 2 years in a row now, after a good slump)!
I have a couple questions though. The stepping up of the smoker temps, is it totally necessary? Can it be cut down some steps?
I have a UDS, a stick burner offset, and a stick burner smoke house, it would be pretty tough in any of the 3 to get that accurate in steps and times like that. Might be a fun challenge for the offset though if is necessary.

You could probably fudge on the stepping up a little bit. Like maybe start at like 130F and then bump up to like 150F and then to final temp... maybe.

The process is the sausage smoke process.
The process is meant to avoid melting the fat out by not shocking the fat to hard with heat temps raising.

You definitely must mind the max temps though.

This will be hard for you to do in your UDS and stick burners. You know your setups so you can try and figure out which one would work best.

In all this is not some magical process I came up with, it's simply the sausage process and is done for very specific reasons :)

 

[mattkm]

I should be able to get close, just maybe not exact temps, and exact times, but should be able to slowly step it up with my offset, especially in the cold of winter. It would be hard to keep it low in the summer.
The challenge will be fun! I'll make sure I have lots of beer ready!