Prime packer & venison pastrami project

[SmokinAl]

That is some beautiful looking pastrami!
It looks so tender & flavorful!
Nicely done & congrats on making the carousel!
Al

 

[Rings Я Us]

Good stuff!
Double point!

 

[weev]

Wow Great job it looks awesome

 

[pops6927]

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[kerstingm]

View attachment 361131
Here are the three venison roasts. I cut off a small piece of venison and did a fry test as well. This time I actually soaked the meat in cold water about 20 minutes before frying. Very small piece. :
View attachment 361132

Well, the flavor if there. Taste is excellent and the venison is moist and tender. BUT both the venison and the beef are too salty for my taste.

I’m hoping an actual soak helps. I wonder though, is the fry test an exact reflection of what to expect with the finished product? It’s a small piece off the edge, so I wonder if it will be this salty throughout.

I guess I will just soak the meat on Friday, and periodically change the water and test the meat again, to see if the salt diminishes at all.

I smoked some corned beef last summer and totally forgot about the brine. Did my normal rub on them not even thinking about the brine. Smoked 14 hours pulled at 190. Best damn briskets I've done yet. Till I tasted, did I mention I didn't think about the brine?? Yeap 1st bite was beyond salty, salty, salty.
Definitely need to rinse, soak, rinse, soak, rinse.
What you're getting ready to smoke sounds amazing, I think you need to pass out samples to all of us when done. Lol
Good luck, hope it pays off

 

[myownidaho]

That is superb looking pastrami! Nicely done.

 

[HAPPDADDY]

Pictures and narrative along with them are a blessing, man. You did an incredible job and I can't wait to give this project a try! Couple questions...

What kind of wood did you use when smoking? What temp?

Again, cheers on the result, the pics are literally mouthwatering.

 

[73saint]

Thanks Everyone! I appreciate all the kind words and encouragement.

I’m ready to get another one in the brine. In hindsight, the speed with which everything came to the 140-150 degree mark (& knowing my Lang generally cooks faster than avg @ 250), I may start at a lower temp, but other than that, I don’t plan to change a thing!

 

[73saint]

Pictures and narrative along with them are a blessing, man. You did an incredible job and I can't wait to give this project a try! Couple questions...

What kind of wood did you use when smoking? What temp?

Again, cheers on the result, the pics are literally mouthwatering.

Thank you Happdaddy, I’ll be happy to tell you anything I can to help.

I cooked with pecan wood (although I’m not sure it would matter, the curing and brine does something to the meat, where to me the smoke flavor isn’t as pronounced. It’s there, just not the same as usual). I ran at 250 the whole way, brought it up slightly (275) when steaming in pans w/ cooling racks to keep the meat above the water, covered w foil.

 

[mlrtym44]

That is amazin! I'm gonna need to try this!

 

[tropics]

Damn does that look fantastic I would be all over that Points
Richie

 

[redheelerdog]

Very nice pastrami! I've made a few wild game pastrami's and it always turned out awesome.

Yours looks delicious, nice job.

 

[ab canuck]

Wow beautiful looking Sammie and end product. Something i am looking at doing here very soon. Congrats on the carousel rise as well

 

[daricksta]

Ok, so I have been reading about curing and smoking long enough. I had to try it out on my own. I hemmed and hawed about the method, but I settled on one that seems to be pretty straightforward (Thanks SmokinAL!).

So, yesterday, I went to Costco and bought a 15.5lb prime packer, and I also thawed out a few really nice vension roasts from this season past. I didn't have to trim the vension, but I did trim the packer. Man, it felt weird taking all that fat off!! I ended up with 6lbs of fat, a 5.5 lb flat & a 4lb point. Mixed up two batches of brine (1 gal H2O, 3 tbsp salt cure, pickling spice, bay leaves, brown sugar, salt, garlic & bay leaves). Placed the flat & point in one bag, and the venison in another; injected brine into the thicker parts & submerged all meat, and into the fridge for 10-11 days.

Here are a few pics to start, I'll be sure to take more along the way. And as always, thanks to those that give this info out and share so willingly with us, AND, of course, I welcome any and all input, feedback, questions, suggestions, etc., etc.

View attachment 360362
I went to 8 stores in the New Orleans area to find this. Next time I'll order ahead!!

View attachment 360363
My flat-flat & point. Made me so uncomfortable trimming all that fat, hope I did ok!!

View attachment 360364
These are the vension roasts. The packer is in a big brine bag, inside a cast iron pot, and again, all meat is totally submerged, with the thick part of the point receiving injections of the brine.

Now the wait...

Great looking pastrami! When I saw your subject about a prime packer I knew you bought it at Costco. I did the same thing a couple of years ago. Incredible deal. I also felt uncomfortable about trimming fat but there was a lot of hard fat on the brisket which would never render down so it needed trimming. When I sliced off the point I used it to make my first batch of burnt ends. This year I plan to make my first batch of pastrami but I'm taking a shortcut and using a corned beef brisket that I won't need to brine. I've got my pink salt ready to go. My plan is to get it as close to Brooklyn deli pastrami as I can.

 

[sky monkey]

Amazing looking pastrami and a well put together thread 73Saint. Thanks for sharing, points for sure!

 

[73saint]

Thanks for the kind words, everyone. It is very much appreciated. I’ve learned so much from this forum, it really is a great organization.

 

[daricksta]

I smoked some corned beef last summer and totally forgot about the brine. Did my normal rub on them not even thinking about the brine. Smoked 14 hours pulled at 190. Best damn briskets I've done yet. Till I tasted, did I mention I didn't think about the brine?? Yeap 1st bite was beyond salty, salty, salty.
Definitely need to rinse, soak, rinse, soak, rinse.
What you're getting ready to smoke sounds amazing, I think you need to pass out samples to all of us when done. Lol
Good luck, hope it pays off

My understanding is that corned beef doesn't need to be brined. I do know that part of the pastrami-making process is boiling the smoked corned beef brisket as well as doing something else to it. I'll have to check the two recipes I have for pastrami.

 

[mowin]

Fantastic looking pastrami and vastrami.

Most of the venison roasts our family gets, I turn into vastrami. Usually do the same as you and separate the 3 roasts, sirloin, top and bottom round. Did about 30# this past fall. We absolutely love the stuff.

 

[73saint]

Fantastic looking pastrami and vastrami.

Most of the venison roasts our family gets, I turn into vastrami. Usually do the same as you and separate the 3 roasts, sirloin, top and bottom round. Did about 30# this past fall. We absolutely love the stuff.

Thank you for the compliment. The entire family has thoroughly enjoyed it. I also think we’ll do a few of those venison roasts every year now.