Work has been very busy lately. Seen all the good stuff going and finally got a little time. So this is what I did with it.
It all started like this;
Brine;
• 2=3lb lean venison roasts
• Quart of water
• Tender Quick (as recommended)
• half cup brown sugar
• 1 cinnamon stick
• .5 oz mustard seeds
• .5 oz peppercorns
• 4 cloves
• 4 allspice
• 6 juniper berries
• 2 bay leaves
• .25oz ground ginger
• 1 oz pickling spice
• 1 lb ice
Mix everything except the meat and ice from the corning list and bring to a low boil. After liquid cool down added the ice inject brine into the venison. The unused brine add to the venison and placed in the ice box in a sealed container. I turn meat twice a day for ten days. Then drain off the brine and discarded. Soak for thirty minutes in cold water, rinse well and pat dry.
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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
• .25oz ground Allspice .25 Onion power
• .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 150 deg internal temps. Slice it thinly and freeze in usable portions.
It all started like this;
Brine;
• 2=3lb lean venison roasts
• Quart of water
• Tender Quick (as recommended)
• half cup brown sugar
• 1 cinnamon stick
• .5 oz mustard seeds
• .5 oz peppercorns
• 4 cloves
• 4 allspice
• 6 juniper berries
• 2 bay leaves
• .25oz ground ginger
• 1 oz pickling spice
• 1 lb ice
Mix everything except the meat and ice from the corning list and bring to a low boil. After liquid cool down added the ice inject brine into the venison. The unused brine add to the venison and placed in the ice box in a sealed container. I turn meat twice a day for ten days. Then drain off the brine and discarded. Soak for thirty minutes in cold water, rinse well and pat dry.
IMG_0564.jpg
IMG_0565.jpg
IMG_0567.jpg
IMG_0568.jpg
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
• .25oz ground Allspice .25 Onion power
• .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 150 deg internal temps. Slice it thinly and freeze in usable portions.
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