Bambi-strami

[wutang]

I am trying my hand at a Venison pastrami for the same friend that gave the the venison that became a whiskey-peppercorn sausage. This venison roast was just a bit bigger. About 2 1/2 lbs.



I rubbed it down with the appropriate amount of TQ. Then with a blend of black pepper, garlic, coriander and a little red pepper flake.


Then it went into the fridge for a week. I flipped it over every couple days. I pulled it out, rinsed it off and soaked in the fridge in fresh cold water for a little over an hour. But of course as I go to get the smoker started I see this...I thought we were done with snow.


After the soak, I patted dry then dusted with granulated garlic.


And then coated with a blend of black pepper, coriander, a little more garlic and a few red pepper flakes.


This is after a while in the drum. When it hit the 140's I wrapped in foil with a couple splashes of beer.


I rested it wrapped in a towel for a while. I cut the end off just to check color and taste test. I will feed it to the meat slicer after it chills in the fridge a while.


I will get a couple sliced pics. The taste is great. Texture & flavor are outstanding.

[Seboke]

Damn Wu, that looks awesome! Can't wait to see the big pile of slices...

[Jimh]

one of my favorite thing in the whole world to make,I love that stuff.Looks Great and I bet it is delish..

[Meat Hunter]

Lets seem them sliced pics WU

[Slanted88]

You on it right there! My Dad just said sum bitch...think I got one in the freezer...

[wutang]

A couple sliced pics as promised...

After slicing and separating into piles for vacuum bagging.


And a close up of one of the piles.

[Richtee]

Nice work! No injection eh? Well, it's kinda right on the line of the size I'd inject as well as rub. Cure looks great tho! Again... "Woooo Wu!" :{)

[wutang]

Nice work! No injection eh? Well, it's kinda right on the line of the size I'd inject as well as rub. Cure looks great tho! Again... "Woooo Wu!" :{)

I am a little curious about this. What size do you start injecting?? The person I did this for has already said they will want more so I will probably be doing a bunch more in the future.

Do you also inject if you make Buckboard Bacon using a pork butt that is ..let's say 8 lbs or so? I have only made buckboard a couple times but never injected.

Thanks for any help.

[Richtee]

I am a little curious about this. What size do you start injecting?? The person I did this for has already said they will want more so I will probably be doing a bunch more in the future.

When I see something looking 3 inches thick or so... I tend to inject... or with a fat cap, like BBB/ham hunks. Anything more than 10-14 days for curing..I get nervous heh... A few ounces brine/cure injected under fat caps, along bones and into the thickest portions helps ensure the cure gets in and working ASAP.

[lcruzen]

Nice job on the stramie! Looks real tasty.

[nickelmore]

Nice looking stuff

That Looks good

[wutang]

When I see something looking 3 inches thick or so... I tend to inject... or with a fat cap, like BBB/ham hunks. Anything more than 10-14 days for curing..I get nervous heh... A few ounces brine/cure injected under fat caps, along bones and into the thickest portions helps ensure the cure gets in and working ASAP.

Thanks. I have been planning a few more curing projects. How do you split up the cure amount? Do you just subtract from the rubbed amount and make a brine solution with it?

Thanks again. I am just trying to step my game up a little.

[Richtee]

Thanks. I have been planning a few more curing projects. How do you split up the cure amount? Do you just subtract from the rubbed amount and make a brine solution with it?

Thanks again. I am just trying to step my game up a little.

I'll take my total cure/salt amount...or TQ amount, depending and take 10-15 percent and dissolve it in water. How much? I have no scientific answer. A butt.. a cup. I'm sure there is a brine/cure concentration for this. I think BBally's thread on it may have died...

It seems to work out to about 2-3 tablespoons/cup of liquid, and the balance is added as a dry cure.

[WALLE]

Wow - that is some great looking strami... I think I found me and Keith's next project!

[wutang]

I'll take my total cure/salt amount...or TQ amount, depending and take 10-15 percent and dissolve it in water. How much? I have no scientific answer. A butt.. a cup. I'm sure there is a brine/cure concentration for this. I think BBally's thread on it may have died...

It seems to work out to about 2-3 tablespoons/cup of liquid, and the balance is added as a dry cure.

Thanks again. That is about how I figured it would work. I will have to give that a go on the next one.

Wow - that is some great looking strami... I think I found me and Keith's next project!

Go for it. It is good stuff.