IMG_20221221_191305_286.jpg
3 day dry spice brine.
Rinse all of it off, rub with a slightly different mixture of spices.
Smoked over hickory wood for about 2 hrs.
Banned
Smoked Venison Pastrami
IMG_20221221_191305_286.jpg
3 day dry spice brine.
Rinse all of it off, rub with a slightly different mixture of spices.
Smoked over hickory wood for about 2 hrs.
Senior Member
That looks good
Corn deer taste a little better
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
Banned
Quit trolling me after I just said I'd stop talking trash about corn!Originally Posted by TheVisorGuy
Senior Member
Better send a thank you note to that common bastard that filled his feeders for several years and got that one right. Expensive deer for that guy. Nice salami btw.Carry on.
Senior Member
What. I said it looked good. And the corn would have made it better. No lies
"They are who we thought they were"
You can dress a fat chick up, but you cant fix stupid
Black Duck
Looks good. I love venison pastrami.
Senior Member
Looks good Jimmy but pastrami should be sliced wafer thin.
Black Duck
Looks wonderful!
Senior Member
Post the sandwich pic too!
Senior Member
How about the recipe? I’ve got two tenderloins I need to do something simple and tasty with…
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Foothills Golden Retriever Rescue
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"Keep your powder dry, Boys!" ~ George Washington
"If I understood everything I said I'd be a genius." ~ 'Unknown'
Senior Member
I hear ya, James.
- "My dad used to tell me that nothing good happens when you take your AR to an out of town riot. Or maybe it was that nothing good happens after 1:00 in the morning. I can't remember any more." - Wob
- "Any thought of romance went out the window when I saw the Ohio plates" - Squirrel Master
Banned
Brine:
2 Tbsp salt
1 Tbsp garlic powder
2 Tsp ground black pepper
2 Tsp ground coriander
2 Tsp onion powder
2 Tsp dried thyme
Rub:
1 Tbsp ground black pepper
1 Tbsp ground coriander
1/2 Tsp each - dried thyme, garlic powder, onion powder
Coat the meat well with the brine then set it in the fridge, covered, for about 72 hours.
Rinse the brine off in cold water, pat dry
Coat the meat with the rub
Smoke at a target temp of 225 for about 2 hours until you hit 145 deg F.
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