Venison Pastrami

[indaswamp]

Today was smoke day for the venison pastrami I had in the cure for 14 days.

Some pastrami on rye with swiss cheese for dinner tonight...

I added a step this go around though. After smoking for 6 hours to INT 130* I vac sealed it and put it in the sous vide @125* for 4 hours. Tender like beef!

 

[73saint]

Looks great!

 

[indaswamp]

Looks great!

Thanks 73saint. I used the top round roast from a 122# doe. right at 2.5# of meat.

I have 4 more roasts in cure now...will hit the smokehouse in another 2 weeks. It's just SOOOO GOOOOD!!!!

 

[jcam222]

It looks amazing!! I love pastrami

 

[indaswamp]

It looks amazing!! I love pastrami

Thanks jcam222. I too love pastrami! The sous vide finish for wild game meat is a game changer.

 

[tropics]

looks great
Richie

 

[sawhorseray]

Wow, looks gorgeous! Like, RAY

 

[xray]

Looks awesome from another pastrami lover! Love that sandwich.

 

[HalfSmoked]

Nice I could wolf down one of those sammies with no problem.

Warren

 

[SmokinAl]

Looks fantastic!
I bet it was delicious!
Al

 

[indaswamp]

looks great
Richie

Thanks Richie! It was good...guess what I eating for lunch today?!?!?

Wow, looks gorgeous! Like, RAY

Thanks Ray. I've been making pastrami with goose breasts for years and it is hands down my favorite way to eat goose breasts, but this venison pastrami is a lot more tender.

Looks awesome from another pastrami lover! Love that sandwich.

Thanks xray! Can't wait to get my drying chamber up and running so I can make some homemade swiss cheese. Would be awesome on that sandwich!

Nice I could wolf down one of those sammies with no problem.

Warren

Thanks Warren, I'm amazed at how fast I finished it! T'was real good!

Looks fantastic!
I bet it was delicious!
Al

Thanks Al, that it was. Hope I've inspired some people to make it!

 

[archeryrob]

What spice blends did you use.

 

[indaswamp]

What spice blends did you use.

https://honest-food.net/goose-pastrami-recipe/

Only changes: I used 0.25% cure #1 based on the weight of meat, and 1.5% salt. No juniper berries.....

 

[gary s]

Looks Good

Gary

 

[indaswamp]

Looks Good

Gary

Thanks Gary!

 

[archeryrob]

https://honest-food.net/goose-pastrami-recipe/

Only changes: I used 0.25% cure #1 based on the weight of meat, and 1.5% salt. No juniper berries.....

I like the recipe, Buuut, I'm highly disagreeing with this. Goose is the gamiest meat I as as hunter have ever eaten! I've eaten a lot too! Grass feed beef and goose are two entirely different things to me.

I do agree they get tough when cooked sometimes, especially quickly. Slicing across the grain is always recommended with me.

Why geese? Well, Canada and snow geese are very close to grass-fed beef in flavor (they eat the same thing), they have large, easy-to-work-with breasts, and they do have a tendency to be tough, (agree with this though) which means that any way you can cook them that lets you slice the breasts thinly is a good thing.

That said, I have never seen any meat improve like goose with curing.

 

[indaswamp]

I would say it totally depends on what that goose has been feeding on. I've eaten cananda geese that have been feeding on peanuts and I'm telling ya they were very mild indeed. The ones we kill in Kansas that have been eating grass are strong in flavor. YMMV.....

I do agree...goose breast improves greatly with curing.

 

[archeryrob]

There no peanuts around here and our only eat grass, soy and corn. I've never had one not strong tasting. I do nothing but cure them any more.

 

[indaswamp]