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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?

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    I’m following this here.
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    Go Tigers!

  4. #4
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    Mike I need one of those, looks good!
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  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.
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  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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  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.
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  16. #16
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    Looks fantastic!

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