Had 3 venison roasts taking up space in the freezer so I thought it was time for pastrami. 4# total on the meat.
Cured with ..
4 tablespoons Tender Quick
1.5 tablespoons brown sugar
2 tsp ground black pepper
1 teaspoon ground allspice
1/2 teaspoon garlic powder
1 tablespoon pickling spice
Rubbed the meat put in baggy in the fridge and turned / massaged everyday for 10 days. Rinsed well and dried. Into the fridge smoker for an hour at 130 and then added smoke and cranked it up to 230 for two hours. Foiled at 145 and added beef broth and back in the smoker til 170. Let cool for a couple hours and then in the refrigerator for 2 days.
The end result.....IMG_20180118_111640791.jpgIMG_20180118_111006557.jpgIMG_20180118_110550582.jpg
Sent from my XT1650 using Tapatalk
Cured with ..
4 tablespoons Tender Quick
1.5 tablespoons brown sugar
2 tsp ground black pepper
1 teaspoon ground allspice
1/2 teaspoon garlic powder
1 tablespoon pickling spice
Rubbed the meat put in baggy in the fridge and turned / massaged everyday for 10 days. Rinsed well and dried. Into the fridge smoker for an hour at 130 and then added smoke and cranked it up to 230 for two hours. Foiled at 145 and added beef broth and back in the smoker til 170. Let cool for a couple hours and then in the refrigerator for 2 days.
The end result.....IMG_20180118_111640791.jpgIMG_20180118_111006557.jpgIMG_20180118_110550582.jpg
Sent from my XT1650 using Tapatalk
Comment