Venison Pastrami

[TNJAKE]

Howdy fellas and non fellas. First time dry curing anything. chopsaw thanks for the help in pointing me in the right direction.

Started off with a couple small venison roasts

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

After it finished curing pulled out, rinsed, dry and into the fridge overnight uncovered

Next day mixed up meatheads pastrami rub from amazing ribs

Stuffs delicious. Generous coating

Put it on the smoker using pecan pellets this morning at 215°.

Only took a couple hours to reach 142° IT. Pulled off and rested 10min. Final temp 145°

Ate a bunch while slicing. Vac sealed the rest for some sammiches during the snow storm coming this weekend. Was off the charts delicious.

 

[smokerjim]

Looks great Jake

 

[DougE]

Boy, I bet that is good

 

[bauchjw]

That looks amazing! Id have a hard time not eating it all then, admirable discipline! Beautiful meat, well done!

 

[tx smoker]

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

Robert

 

[jcam222]

Looks great Jake! I love pastrami and Meatheads rub is fantastic! I’ve made many batches of it.

 

[TNJAKE]

Boy, I bet that is good

Thanks Doug. Flavor bomb

 

[TNJAKE]

Looks great Jake

Appreciate it Jim

 

[TNJAKE]

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

 

[TNJAKE]

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

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

 

[normanaj]

That looks outstanding!

 

[TNJAKE]

Looks great Jake! I love pastrami and Meatheads rub is fantastic! I’ve made many batches of it.

Thanks Jeff!

 

[tallbm]

Great job with the venison and the pastrami! Good stuff there. I see a Chef's Choice 615 slicer in your future soon ;)

 

[TNJAKE]

That looks outstanding!

Appreciate it bud. I impressed myself with this one

 

[TNJAKE]

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!

Smoked Roast Beef Sammich

Howdy fellas and non fellas. Smoked up a 4.5lb bottom round roast today for some sammiches. Trimmed the hard fat off the roast and most other fat. This was marbled well so I didn't worry about it. Mixed up my injection. Kosmo Q reserve brisket blend mixed with beef broth Put about 2.5 cups into...

www.smokingmeatforums.com

 

[DRKsmoking]

First time dry curing anything

So I guess , this will happen again , dry cure that is.

Looks great Jake, nice to be able to pull from freezer and have sandwiches almost right away

( I noticed another big chunk of meat on the smoker ?? )

David

 

[chopsaw]

Nice work Jake . Man that came out perfect . Yup , you're hooked now .
Thanks for the mention .

 

[TNJAKE]

So I guess , this will happen again , dry cure that is.

Looks great Jake, nice to be able to pull from freezer and have sandwiches almost right away

( I noticed another big chunk of meat on the smoker ?? )

David

Thanks David. Yep got a pork butt smoking for supper

 

[TNJAKE]

Nice work Jake . Man that came out perfect . Yup , you're hooked now .
Thanks for the mention .

Thanks Rich and also for all the help!

 

[DRKsmoking]

Thanks David. Yep got a pork butt smoking for supper View 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