Venison Pastrami

[big game cook]

once again looks great. i did this one too. i left mine on a bit long but though a lil dry had great flavor. round two soon after seeing this one again.

 

[cowgirl]

Thanks Big Game...good to see ya!

 

[abelman]

Jeanie, you never fail to impress

 

[rejii]

hey is tender quick just any meat tenderizer or is it spiced ?

 

[cowgirl]

Thanks Pete!


Rejii...tenderquick contains cure and salt. It's premixed for easy use.
For dry curing you usually use 1 TBS of it Per pound of meat. :)

 

[rejii]

ok thank you I 'm trying to decide on how to prepare two hind quarters i have and your pastrami looks great thought i might give it a try

 

[meat hunter]

Good job Cowgirl. But I think I speak for everyone when I say, "could you PLEASE take a little more pride in your presentations when showing us your latest creations?)

RELAX everyone, she knows Im kidding. Not to single anyone out, but I have to say that when cowgirl puts up a QVIEW, they are ALWAYS awesome.

I never thought about making Venison Pastrami, but I cant wait now. Im gonna pencil it in along with the 100 other things I want to smoke. LOL

 

[irishteabear]

Nice looking pastrami, Jeanie.

 

[oleolson]

Looks Great! I might have to try this sometime. I've got a ton of deer meat in the freezer yet.

 

[cowgirl]

lolol!! I'll try to do better next time!!

Thanks!

Thank you Dawn and Ole!
It's pretty tasty stuff...
Hope you give it a try Ole. :)

 

[nomorecoop]

Beautiful as always cowgirl.

Thanks for sharing!!!!

 

[jaxgatorz]

Could ya at least wait a couple of days between posts?

Love it as always

 

[fired up]

Looks great as usual.

 

[jerseyhunter]

Looks Tasty, Gonna give it whirl

 

[cowgirl]

Thanks folks...
Good luck to you JerseyHunter, hope it turns out well for ya. :)

 

[scrapiron]

It is like I am watching the food network, I expect Cowgirl to say, "thank you Judge, enjoy." Unbelievable. I sure want tastovision.

 

[the dude abides]

Can anyone tell me if a venison rump roast is the same cut of meat? I want to make one of these this weekend but all I seem to have that might be close is labeled rump roast

Thanks

 

[jerseyhunter]

You'll be fine using any cut from the hind leg. I've made venison pastrami before, just not with cowgirl's recipe.

 

[cowgirl]

Jersey is right...

Any good sized cut of venison especially from the hind quarter works great with this recipe.
The lean pieces benefit from the broth in the foil when letting the meat rest.

 

[fire it up]

I tried, well almost tried some venison once. My brother-in-law had a family member cooking some up. Having never tasted it before I asked for him to bring me a slice. I opened it, smelled a bit odd but the worst part was that it was fuzzy. Had several hairs all over the top of it and that was a bit much. I have no problem chopping up an animal, enjoy the art of cutting meats properly but when it is hairy after being cooked...