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Venison Pastrami

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  • Venison Pastrami

    I made some venison pastrami with a couple of roasts from the hind quarter of a deer I got this season...



    The cure...this is enough for 5lbs of meat
    5 tablespoons Tender Quick
    2 tablespoons brown sugar
    1 tablespoon ground black pepper
    1 teaspoon ground paprika
    1 teaspoon ground bay leaves
    1 teaspoon ground allspice
    1/2 teaspoon garlic powder

    I mix the cure, rub onto the meat and shake off any excess..





    wrap it and let it cure...this batch cured for 5 days.
    Then I soak in fresh water for a couple of hours...




    Before smoking, I season it with a mixture of garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds...



    Then put it on the smoker with a bit of hickory...




    After smoking, I wrap in foil and fill the pouch with beef broth. It steams a bit and makes sure the pastrami is moist.
    I let this sit for at least 30 minutes...





    I like it with spicy brown mustard, melted cheese and some twangy green tomato dill pickles.





    Thanks for checking out my venison pastrami. :)
    Last edited by cowgirl; 02-11-2009, 10:38 PM.
    jeanie

    http://cowgirlscountry.blogspot.com/

  • #2
    Wow... lookie that purty meat! And the twangy green tomatoes! Bravo Cowgirl...once again! points
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Very Nice. Gonna see her on the food channel some day I swear!
      Lang 60 Mobile deluxe




      Captain-N-Smoke BBQ Team(retired)
      ____________________________________________
      Takes allot of work and an open mind to make good sense.
      Praise the Lord and pass the Cannabis.

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      • #4
        What a beautiful color to that pastrami and the sandwich looks to die for with that cheese just oozing out.
        sigpic


        GOSM/propane
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        • #5
          Oh My... That venison looks great. So you pickled the tomato's?? No relish huh?
          Ken


          I Should Have Been Rich Instead Of Being So Good Looking

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          • #6
            Does have a beautiful color to it. Really nice.
            KCBS/CBJ #56408

            "Sticks and stones will break your bones, but words will always teach you." -Shihan

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            • #7
              That looks awesome. I need to find a local source for game. I'm not a hunter anymore.

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              • #8
                Originally posted by Capt Dan View Post
                Very Nice. Gonna see her on the food channel some day I swear!
                on the outdoors network none the less... making me


                sigpic


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                • #9
                  BRAVO...Outstanding that looks great, looks great on the plate too.
                  ________
                  COLORADO DISPENSARY
                  Last edited by Smoke Doc; 04-19-2011, 01:30 PM.

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                  • #10
                    Thank you folks!
                    Ken, I make both relish and twangy green tomato dill pickles with the last of the season green tomatoes...also slice and can green tomatoes for frying.
                    The pickles are my favorite, I can batter and deep fry them. :)

                    lol Dan, I wouldn't want my own cooking show, unless it was like JB said...on the outdoor network.

                    I use this same recipe to corn beef and make beef pastrami..it works great. :)
                    jeanie

                    http://cowgirlscountry.blogspot.com/

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                    • #11
                      Jeanie,

                      That looks fantastic.

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                      • #12
                        Thank you! :)
                        jeanie

                        http://cowgirlscountry.blogspot.com/

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                        • #13
                          Jeanie, another great plate of food. WOW.
                          sigpic

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                          • #14
                            Andy, thank you! :)
                            jeanie

                            http://cowgirlscountry.blogspot.com/

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                            • #15
                              Far out!!!! Fantastic job on the pastrami..

                              I'm sure looking forward to mine..
                              sigpic

                              Don't let your meat loaf...

                              http://s44.photobucket.com/albums/f2...view=slideshow

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