Venison Pastrami

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TNJAKE

Epic Pitmaster
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Nov 26, 2019
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Ridgetop TN🇺🇸
Howdy fellas and non fellas. First time dry curing anything. chopsaw chopsaw thanks for the help in pointing me in the right direction.

Started off with a couple small venison roasts
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Trimmed up and applied cure #1, kosher salt, brown sugar. Put them under a light vac seal and into the fridge for 7 days flipping and massaging daily
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After it finished curing pulled out, rinsed, dry and into the fridge overnight uncovered
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Next day mixed up meatheads pastrami rub from amazing ribs
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Stuffs delicious. Generous coating
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Put it on the smoker using pecan pellets this morning at 215°.
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Only took a couple hours to reach 142° IT. Pulled off and rested 10min. Final temp 145°
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Ate a bunch while slicing. Vac sealed the rest for some sammiches during the snow storm coming this weekend. Was off the charts delicious.
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That looks amazing! Id have a hard time not eating it all then, admirable discipline! Beautiful meat, well done!
 
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Congrats Jake for a job well done my friend. Be afraid though, be very afraid. Now that you've cured meat, there are endless things you can and will do. It can become an obsession in a hurry. First it's a few roasts, then you'll move to artisan cured Italian meats, then making cured sausages...and so on. You'll be walking through the grocery store looking at every cut of meat wondering how to cure it :emoji_wink:

Robert
 
That looks amazing! Id have a hard time not eating it all then, admirable discipline! Beautiful meat, well done!
Thanks Jed. Was definitely hard to restrain but I kept thinking about the reubans I'm gonna make Sunday lol
 
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Congrats Jake for a job well done my friend. Be afraid though, be very afraid. Now that you've cured meat, there are endless things you can and will do. It can become an obsession in a hurry. First it's a few roasts, then you'll move to artisan cured Italian meats, then making cured sausages...and so on. You'll be walking through the grocery store looking at every cut of meat wondering how to cure it :emoji_wink:

Robert
Thanks Robert I already have a long list of curing projects. Have a brisket flat going into the cure Sunday for beef bacon lol
 
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Great job with the venison and the pastrami! Good stuff there. I see a Chef's Choice 615 slicer in your future soon ;)
 
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Great job with the venison and the pastrami! Good stuff there. I see a Chef's Choice 615 slicer in your future soon ;)
Thanks bud and lol already have one!
 
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Nice work Jake . Man that came out perfect . Yup , you're hooked now .
Thanks for the mention .
 
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Thanks David. Yep got a pork butt smoking for supperView attachment 522103

Sounds good Jake. nice big fill the belly super, I'm hoping to get a smoke done tomorrow.

Weather has been so strange this last week or 2.
Heavy winds and rain than ice and than snow tonight. And super cold again tomorrow. -19 C, not counting wind
Just a regular stupid 24 hours

David

David
 
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