Crazymoon,thank you!. Yep thats some good stuff!SS, Looks delicious ! Steak and chop is an excellent marinade.
Thanks Jeff! It was really juicy! And the foil that it rested in had a ton of juice in it too!!Man that is some of the juiciest venison I’ve seen! Super job.
Thanks yankee!YEAP! That sure looks super juicy!
Love it!
POINT!
Thanks! Holy crap! Don't think ive ever shot one in the hind quarter! If you get to that point just let me know. Hind quarters are the easiest part to break down. I'll walk you through it.Bottom round, never knew they existed growing up because that's where my dad always shot them (still does). If my butchering skills are up to it this is definitely one to try looks fantastic.
Thanks!! I just used a high temp on the grill. Seared it flipping a few times and then moved it over to a warm side until the IT reached about 128° wrap it up and let it rest.That looks fantastic. I just sliced up a bottom rd and a sirloin for jerky. Got 1 more , may have to give it a whirl.
What temp did you use, and approx. time?
Thanks Ryan ! Its worth giving a shot. I really enjoy it this way especially the bottom round....its a pretty tender cut for a roast. This one that I did was even from an old buck...That's just perfect Travis! Some good eating for sure! We use alot of roasts for jerky also but might have to give this a go.
Ryan
Thanks! I like to do pastrami too it's good stuff!Looks tasty! I saved one bottom round off my elk this year to try and make pastrami, the other side I cut for steaks.
Awesome, thanks for the link!Thanks! I like to do pastrami too it's good stuff!
If you have never done it before I always follow daveomak instructions using pops brine. Always turns out great.
Its an old thread but here it is for your reference
Pastrami from Scratch -- using -- Pops Brining Method --
I think it was my last batch of Pastrami using a commercial corned beef, I was griping about having to pay XXX $/pound for the brining liquid while purchasing the beef... seemed like a waste of $$ plus I thought making Strami from scratch was no biggee...and I could control all the details.. ...www.smokingmeatforums.com