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Author Topic: Venison pastrami..  (Read 306 times)

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mowin

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Venison pastrami..
« on: September 13, 2017, 07:37:13 PM »

Separate the hind into the 3 major muscles. Remove all the fat, and silver skin.

Brine: To every gal of water.
1 tbsp of cure #1
1/4 to 1/3 cup kosher or sea salt. I use 1/4 c.
1/4 to 1/3 cup sugar, splenda, or light brown sugar. I use 1/4 c...  I've used each, and really can't tell the difference.
One tbsp of onion and garlic powder.
Vary your salt and sugar on future batches until you get the flavor profile you like. I have a older couple that loves this stuff, but they like it sweeter,  so I use a 1/2 cup of sugar for there batch.

In a sauce pan.. 2 cups water and 1/3 cup of pickling spices. Bring to a boil, and let simmer for 20 min to release the oils and flavors.  Let cool and add to the brine.

I inject each piece several times to aid in brining. Place in a container,  and into the fridge for 14 days. Now you can brine for 10 days, but salt absorbs faster then sugar, and the longer time will help the sugar counteract the saltiness. 

Smoking:
Remove from the brine, and rinse.  Rub with salt, pepper, and onion and garlic powder.
Smoke at 225* until a IT of 120*. Then steam to a IT of 140*.  don't go much higher, as venison is very lean, and it will dry out.

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« Last Edit: September 13, 2017, 07:43:26 PM by mowin »
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Bentley

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Re: Venison pastrami..
« Reply #1 on: September 13, 2017, 11:09:15 PM »

The taste in relation to a beef pastrami?
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"There is a principle which is a bar against all information, which is proof against all arguments and which cannot fail to keep a man in everlasting ignorance-that principle is contempt before investigation"

mowin

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Re: Venison pastrami..
« Reply #2 on: September 14, 2017, 07:10:08 AM »

The only similarities to beef is the process.  The flavor is much different, but most will assume it's beef if you don't tell them it's venison.
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JBsuperG

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Re: Venison pastrami..
« Reply #3 on: January 24, 2018, 02:38:37 PM »

The taste in relation to a beef pastrami?
I have used Mowins recipe for the last three years.  This stuff is great.  I never had any use for the roasts on my venison, and always made steaks out of what I could and ground the rest.  Now I keep my roast and make a large batch of this every year.
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Bar-B-Lew

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Re: Venison pastrami..
« Reply #4 on: January 24, 2018, 08:00:27 PM »

the hind quarter makes good jerky too
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Canadian John

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Re: Venison pastrami..
« Reply #5 on: January 25, 2018, 10:34:03 AM »

 That is a lot of work. Absolutely super looking end result..Just wish I could taste it. :D
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Happy Cooking,Canadian John

ScottWood

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Re: Venison pastrami..
« Reply #6 on: January 25, 2018, 11:46:53 AM »

What a great idea.  I have a couple roasts in the freezer from a deer I shot last year.  I was going to get around to grinding it but now I am thinking I will give this a try.
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mowin

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Re: Venison pastrami..
« Reply #7 on: Today at 07:52:28 AM »

What a great idea.  I have a couple roasts in the freezer from a deer I shot last year.  I was going to get around to grinding it but now I am thinking I will give this a try.

Scott, did you ever get around to trying this? 
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