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Mar 25th, 2012
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Venison Pastrami - Hopefully #7451208 03/05/19 11:08 PM
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Here we go -

[Linked Image]

Itís coated well with the curing mix.

[Linked Image]

Wrap it up.

[Linked Image]

Now itís curing. Flip it every day for four or five days. It should shed a lot of juice and draw in the curing mix.

[Linked Image]

Iíll keep yíall in the loop.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7451265 03/06/19 12:08 AM
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When did you start posting pictures again? Looks like a good start.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Venison Pastrami - Hopefully [Re: Cast] #7451283 03/06/19 12:31 AM
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Mine was good but dry. Good luck!


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Re: Venison Pastrami - Hopefully [Re: Cast] #7451388 03/06/19 02:22 AM
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Following popcorn

Re: Venison Pastrami - Hopefully [Re: Cast] #7451394 03/06/19 02:26 AM
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Very interesting... popcorn

Re: Venison Pastrami - Hopefully [Re: Cast] #7451458 03/06/19 03:51 AM
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What kind of rub did you use?

Re: Venison Pastrami - Hopefully [Re: bigbob_ftw] #7451667 03/06/19 02:46 PM
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Originally Posted by bigbob_ftw
Mine was good but dry. Good luck!

that's what my dad and I found when using venison for pastrami ... not enough internal fat to keep it from drying out when curing & smoking ... always tasted great, but dry.


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Venison Pastrami - Hopefully [Re: Cast] #7451670 03/06/19 02:52 PM
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Well I will find out either Saturday or Sunday how mine turns out, I expect it to be a little lean. I am glad I am only using a small roast, so only thing lost is one roast.

Re: Venison Pastrami - Hopefully [Re: Cast] #7451672 03/06/19 02:55 PM
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shouldn't be lost, just will tend to be a bit drier than if you were doing beef ... and if you have an electric slicer, makes for great sandwiches!


"everyone that lives dies but not everyone who dies lived..."

~PMK~
Re: Venison Pastrami - Hopefully [Re: Cast] #7451673 03/06/19 02:57 PM
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I am still gonna eat it no need to worry about that.

Re: Venison Pastrami - Hopefully [Re: PMK] #7451694 03/06/19 03:19 PM
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Originally Posted by PMK
Originally Posted by bigbob_ftw
Mine was good but dry. Good luck!

that's what my dad and I found when using venison for pastrami ... not enough internal fat to keep it from drying out when curing & smoking ... always tasted great, but dry.


Unlike Gringobling and cast I brined my venison pastrami (cure and seasoning in a gallon of water in the fridge for several days) instead of wrapping it and putting in fridge with dry rub/cure. I then dry rubbed it with a rub made mostly of black pepper and coriander and smoked it to internal temp of 140 degrees over mesquite. The cuts of meat I used were venison top and bottom round and it was surprisingly very tender and moist.


It's hell eatin em live
Re: Venison Pastrami - Hopefully [Re: redchevy] #7451697 03/06/19 03:20 PM
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Originally Posted by redchevy
Originally Posted by PMK
Originally Posted by bigbob_ftw
Mine was good but dry. Good luck!

that's what my dad and I found when using venison for pastrami ... not enough internal fat to keep it from drying out when curing & smoking ... always tasted great, but dry.


Unlike Gringobling and cast I brined my venison pastrami (cure and seasoning in a gallon of water in the fridge for several days) instead of wrapping it and putting in fridge with dry rub/cure. I then dry rubbed it with a rub made mostly of black pepper and coriander and smoked it to internal temp of 140 degrees over mesquite. The cuts of meat I used were venison top and bottom round and it was surprisingly very tender and moist.


I am going that route as well.

Re: Venison Pastrami - Hopefully [Re: Cast] #7451730 03/06/19 03:52 PM
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I actually made one using the flat off of a brisket and found the venison version using the rounds to be better in my opinion. They were more tender.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7451814 03/06/19 05:05 PM
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About pics, it seems that pics are now working better than ever. I can post native iPhoneX pics now effortlessly.

The rub was a couple heaping tablespoons of TQ, dark brown sugar, five crushed bay leaves, lots of fresh ground black pepper and smoked paprika. Make enough to liberally coat every surface of the meat. Itís basically a sweet rub with TQ added which is first salt, then sugar and a little sodium nitrate (?). Gramma called TQ sweet cure. It does taste salty sweet.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7451838 03/06/19 05:30 PM
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Todayís update -

Remember, the meat was very dry when I wrapped it. Here it is today

[Linked Image]

What you canít see in the above pic is the bag is now half full of juice.

[Linked Image]

Itís hard to show yíall how much juice is pulled from the meat, this weeping tends to draw in the rub and begin the curing process. You can see that a puddle has formed, which is supposed to happen. Once cured, the meat is rinsed clean and then soaked in fresh water for a few hours. Then dried again and rubbed with more dark brown sugar and enough fresh ground black pepper to make it black. Then on the smoker to bring it to about 140.

What wood does pastrami best? Iíve got hickory, mesquite, oak, and cherry.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7451842 03/06/19 05:32 PM
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Post some after pics when it's all said and done.

Re: Venison Pastrami - Hopefully [Re: Cast] #7451851 03/06/19 05:39 PM
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I smoke most everything with oak/mesquite/pecan. Never smoked anything I didn't like. Ive used only mesquite on my pastrami... I only have mesquite at the house, so it is my default.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7451854 03/06/19 05:41 PM
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Iíll smoke it this weekend.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7452060 03/06/19 10:22 PM
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I'd go oak or maybe hickory, or really, really dry pecan.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7452063 03/06/19 10:25 PM
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I did a little research. Typically cherry smoke.


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Re: Venison Pastrami - Hopefully [Re: Cast] #7452620 03/07/19 02:08 PM
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This morning the bag is full and draining a bit and the meat has acquired a firmer texture -

[Linked Image]


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Re: Venison Pastrami - Hopefully [Re: Cast] #7452651 03/07/19 02:25 PM
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I personally feel that mesquite would be too overpowering on something like this. I have both an electric and an offset smoker. For meats like this, I choose the electric because I can control the temp and smoke easily. I put wood chunks (not too much wood) only at the beginning of the smoke and nothing else after. If you have the fruity woods, those would certainly work. I typically go with Hickory, but Pecan works well, too. I think Oak would also work, but I don't think I've actually used it on pastrami. Whatever you end up using, just go easy on the smoke.

Re: Venison Pastrami - Hopefully [Re: bigbob_ftw] #7452668 03/07/19 02:39 PM
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Originally Posted by bigbob_ftw
Mine was good but dry. Good luck!

Same here but great taste.

Re: Venison Pastrami - Hopefully [Re: Cast] #7453778 03/08/19 05:33 PM
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Itís still weeping, the bag is getting bloated, and meat is now very firm. I wonder if I should poke holes in the bag?

[Linked Image]


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Re: Venison Pastrami - Hopefully [Re: Cast] #7454503 03/09/19 03:09 PM
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Ok, I unwrapped it, rinsed and dried it -

[Linked Image]

Now it soaks in cold water for two hours, then on to the Masterbuilt over cherry until itís at temp.

[Linked Image]

Iíll trim that little bit of silver skin off before I smoke it. It will almost peel off now.


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