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Thread: Venison pastrami

  1. #1
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    Default Venison pastrami

    Brined five days. Rubbed and smoked for a few hours. It was stupid good.
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    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  2. #2
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    Step by step please!

  3. #3
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    Man that looks good.

  4. #4
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    Water, kosher salt, peppercorns, garlic, pink curing salt, mustard seed, bay leaf, pickling spice. Brined for five days, moving it around a bit every day. Took it.out of the brine and rinsed off all brine and patted dry. Took my mortar and pestle to some peppercorns and coriander and rubbed it into the meat as well as some paprika. Smoket it at 225-250 for 3-4 hrs. Look for an internal temp of 140. Mine actually got away from me and was more towards 165. It's kind of forgiving with the brine and the pink curing salt helps keep that pretty color.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  5. #5
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    I want to try that. I corned one last year and it was great.

  6. #6
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    What cut?
    Sea Ark 1542 w/ Yamaha 40
    Xpress 16 w/ 50 Hammer
    War Eagle 15 w/ 30 Hammer

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    "Sometimes you gotta grab the bull by the horns and the women by the tits and take charge in your life" - General Patton

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  7. #7
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    Oh hell yeah.
    I don't need my name in the marquee lights....

  8. #8
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    Quote Originally Posted by Buckin Bronco View Post
    What cut?
    The major from the ham. I have smoked them before but just deboned them, tied them up seasoned and smoked. Never the whole works. A couple more does may die next year.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  9. #9
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    Do you have enough left over for one sandwich?

  10. #10
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    That's on time...

  11. #11
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    Looks great.
    Last edited by uga_dawg; 04-09-2019 at 07:26 PM.

  12. #12
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    Quote Originally Posted by Highstrung View Post
    Do you have enough left over for one sandwich?
    I wish I had some more.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  13. #13
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    May have to try that one Will, nice.

  14. #14
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    My feelings are a little hurt, it's okay i still like you.

  15. #15
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    Most of it got devoured at hog Fest. I had to save some for pops. There will be more...in the fall.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  16. #16
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    Yay

  17. #17
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    Damn looks good

    How much curing salt did you use , certain amount per weight ???

  18. #18
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    You use a rate of 4oz per 100lbs. Gotta have a scale to keep your salt measurements right.
    Quote Originally Posted by walt4dun View Post
    Monsters... Be damned if I'd ever be taken alive by the likes of faggot musslims.
    Quote Originally Posted by 2thDoc View Post
    I am an equal opportunity hater.

  19. #19
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    I will be doing that next season. Looks fantastic!

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