Venison Pastrami

[Smoke Doc]

Well ice on the roads again. I am working from home so between emails and phone calls I started this little ditty...
The kit I am using is from Sausage Maker.
I am doing a 5lb venison hind quarter and used a fourth of the kit. I did add some stuff to the kit, I could not help myself...

1/2 oz coarse ground mustard seed
1/4 oz coarse ground allspice
1/4 oz coarse ground juniper berries
1/4 oz ground ginger
1/2 oz 90K red pepper

It is in the icebox napping till Sunday. I will flip it over twice a day till then. We will move on from there

[Fishawn]

Great start Doc! ..... I"ll be watching this one

[Meat Hunter]

Cool beans
Pastrami is great. Venison Pastrami? Even better. A delicacy for sure.

[Smoke Doc]

Wow, I just posted up that was quick...Can't wait to give it a try...

[Jimh]

lookin great, I have never injected mine before interesting

[rbranstner]

Man I wish I could work from home when we had ice on the roads. I would be at home about 6 months of the year. hahaha That is going to be some good stuff. The only bad part is waiting to smoke it now. Can't wait to see the finished pics.

[Gunslinger]

Watching this myself.

[Smoke Doc]

lookin great, I have never injected mine before interesting

With 6 or so inch's thick and about the same tall I have read you can inject the brine. This is my first pastrami can't wait till Sunday.

Man I wish I could work from home when we had ice on the roads. I would be at home about 6 months of the year.

Around here the roads get wet and we forget how to drive much safer at the house...

[ganny76]

I wonder how the silver stuff will effect penetration.

[Smoke Doc]

Soaked for a couple hours in water pat dry and let air dry for about an hour. Applied rub and let rest for about an hour while preparing the smoker.
Smoke rub;
• .25 oz ground juniper berries
• .25 oz coriander
• 4 oz brown sugar
• 1.5 oz cracked black pepper
• 1.5 oz crushed mustard seed
• 2 oz granulated garlic
• .25 oz ground Allspice
• .25 oz ground ginger
• 1.5 oz paprika
Rub in smoke rub and let rest for sixty minutes in the ice box. Prepare smoker, when lump is ready and smoking chamber at 150 deg place pastrami in smoking chamber damper full open. After one hour add favorite wood (I prefer pecan 2 ten long by three inch round). Close damper to half open keeping smoking chamber at 200 deg. Add lump as needed to maintain 200 deg. Remove pastrami at 165 deg internal temps. Slice it thinly and freeze in usable portions.

The kit reads remove from smoker at 175 deg. most of the recipes I read say remove at about 165 deg. I guess I will check about 165 see what it looks like...I hope it turn out ok, we will see...

[Meat Hunter]

Coming along nicely
Thats a nice lean cut ya have right there, what do ya think about pulling it at a lower temp? Just my opinion, but I would not go over 150, then foil.

[Smoke Doc]

Thats a nice lean cut ya have right there, what do ya think about pulling it at a lower temp? Just my opinion, but I would not go over 150, then foil.

Why 150 deg? does it keep the pastrami juicer. I am not set on 175 temp, that is what Sausage Maker kit recommends. Seams a little high to me also.

[Old poi dog]

Great thread. I am anxiously following this..

[Smoke Doc]

This is the small piece very tasty. Did not last long...

[salmonclubber]

Looks great nice job so far