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Venison pastrami
#7417209
01/28/19 08:29 PM
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Joined: Sep 2013
Posts: 1,930
ETexas Hunter
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OP
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Posts: 1,930 |
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417217
01/28/19 08:35 PM
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Joined: Aug 2016
Posts: 8,289
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,289 |
I'd say so, can you put up the recipe?
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417231
01/28/19 08:52 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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THF Celebrity
Joined: Dec 2008
Posts: 22,630 |
I thought pastrami was smoked.
Cast I have a short attention spa
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Re: Venison pastrami
[Re: Cast]
#7417233
01/28/19 08:55 PM
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Joined: Aug 2016
Posts: 8,289
Herbie Hancock
THF Trophy Hunter
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THF Trophy Hunter
Joined: Aug 2016
Posts: 8,289 |
I thought pastrami was smoked. You can smoke it.
It takes beer to make thirst worthwhile - J. Fred Schmidt
The internet is an I.Q. Test, people post their scores in the comment section.
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417280
01/28/19 09:36 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417338
01/28/19 10:24 PM
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Joined: Sep 2013
Posts: 1,930
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It was brined for three days then smoked and then steamed.
Last edited by ETexas Hunter; 01/28/19 10:27 PM.
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417339
01/28/19 10:26 PM
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Joined: Sep 2013
Posts: 1,930
ETexas Hunter
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https://www.themeateater.com/cook/recipes/trophy-meals-elk-pastramiMeat 3 lb elk round roast or equivalent from any horned or antlered game. Brine 1 gallon water 2 tbsp pink salt or Instacure #1 1 cup kosher salt 3/4 cup brown sugar 3 tbsp pickling spices Rub 2 tbsp black pepper 1 tbsp ground coriander 1 tbsp garlic powder 1 tbsp brown sugar 1 tbsp paprika 1 tbsp mustard seed How to make it 1.In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled. 2.In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap. 3.Brine in the refrigerator for 4-5 days. 4.Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour. 5.Cut a small test piece, fry it and taste. If it’s too salty, soak the meat in cold water for an hour or two, rinse and dry. 6.Next add the rub to the surface of the meat. You’ll want to generously coat it with the rub mixture. 7.Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke. 8.The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours. 9.Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417351
01/28/19 10:47 PM
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Joined: Oct 2004
Posts: 39,481
redchevy
THF Celebrity
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Joined: Oct 2004
Posts: 39,481 |
Ive made it before and my recipe was slightly different and I never did or read about the steaming before. Mine came out great as im sure yours did too.
Looks great, I look forward to giving your recipe a try! Thanks for sharing.
It's hell eatin em live
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417365
01/28/19 11:00 PM
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Joined: Nov 2009
Posts: 4,590
chalet
Extreme Tracker
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Extreme Tracker
Joined: Nov 2009
Posts: 4,590 |
Shoot. Eat. Repeat.
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417446
01/29/19 12:27 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,416 |
I like mine on rye.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Venison pastrami
[Re: ETexas Hunter]
#7417948
01/29/19 03:33 PM
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Joined: Apr 2005
Posts: 43,764
Stub
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THF Celebrity
Joined: Apr 2005
Posts: 43,764 |
Looks tasty
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Re: Venison pastrami
[Re: ETexas Hunter]
#7418053
01/29/19 05:07 PM
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Joined: Sep 2013
Posts: 1,930
ETexas Hunter
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My first time trying it. I will be making it again.
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