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Thread: Deer Pastrami

  1. #1
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    Default Deer Pastrami

    Not really that hard and it's mighty tasty.

    Cured and going on the smoker
    66673350-0961-4430-97E1-B0EE4BD9BB24.jpg

    Finished product.
    AF070ADC-12D9-4F2B-89BE-D852BBF83EED.jpg
    8F52D5F0-CD39-400D-9262-54DE7BB58C53.jpg

    Mike

  2. #2
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    Heck yeah! Gotta try that. What cut did you use?

  3. #3
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    I’m following this here.
    Quote Originally Posted by ecu1984 View Post
    Go Tigers!

  4. #4
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    Mike I need one of those, looks good!
    Quote Originally Posted by BOG View Post
    Tip:
    Although it is natural for you and seems to be out of your hands, try to suppress your natural inclination towards dumbassedness and do some research of your own.I wish you luck.

  5. #5
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    Damn it that looks good

  6. #6
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    I used the large solid muscle pieces (roasts) out of the hams. The thicker the piece the longer you need to cure it. These cured for 6 days. They taste great, but next time I plan to up the amount of cure to give it a touch salt throughout and I want to play with the rub. I used a basic black pepper, coriander and paprika this time.

  7. #7
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    its good stuff. cure is an interesting beast (and hard to find, for some reason). cure, pickle, rub, smoke.

    Glenn got me started on this a few years back. there is a thread in here somewhere....

    I need to make another batch. Finished my last couple on the last day of duck season....
    Ugh. Stupid people piss me off.

  8. #8
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    Looks good! I've got some goose breasts I've been wanting to try this on.
    "This is My commandment, that you love one another as I have loved you." John 15:12

    "Strive for peace with everyone, and for the holiness without which no one will see the Lord." Hebrews 12:14

  9. #9
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    Toof,

    Do you pickle as a separate step or do you put the pickling spices in during the curing process?

  10. #10
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    i cure for about a week. being careful about the amount. its easy to overdo it. I dry cure each roast separately in its own bag with its own amount of cure per pound.
    after the allotted days, I soak in water for a day. dry. add pickling spices. another day or two. clean off excess pickling spice and rub w coriander and such. thats another day then I smoke them.

    i've messed with it a lot and its interesting the difference in color and cure.
    Ugh. Stupid people piss me off.

  11. #11
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    Yeah, I was gun shy on the cure after reading where folks went through the whole process just to find out it was to salty to eat. I did the wet cure with the pickling spices according to the weight for a week, soaked in water 1 more day, let dry for 8hrs, then rubbed & smoked. I'm gonna look into the dry curing and pickling. You use a specific recipe?

    Thanks,
    Mike

  12. #12
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    Sumbitch.... I need to get busy. Looks wonderful.
    F**K Cancer

    Just Damn.

  13. #13
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    Very nice. I didn't do any this year. I'm about to do some witchcraft on some venison shanks.
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    I am an equal opportunity hater.

  14. #14
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    no recipe other than amount of cure per pound. I think a lot of massaging and manipulating in the plastic bag helps. turn them over in the bottom of the fridge daily.
    Ugh. Stupid people piss me off.

  15. #15
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    That looks good.
    Quote Originally Posted by cajunwannabe View Post
    Man is merely a two legged locust, devouring wild lands, developing and prostituting wildlife and fisheries under the guise of "use of the resource" for tremendous profit and moving on. Will it ever end?

  16. #16
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    Looks fantastic!

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