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Venison Pastrami - Hopefully
#7451208
03/05/19 11:08 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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OP
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Here we go - It’s coated well with the curing mix. Wrap it up. Now it’s curing. Flip it every day for four or five days. It should shed a lot of juice and draw in the curing mix. I’ll keep y’all in the loop.
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451265
03/06/19 12:08 AM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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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
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451283
03/06/19 12:31 AM
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Joined: Jul 2008
Posts: 33,320
bigbob_ftw
Big Sprocket Bob
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Big Sprocket Bob
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Mine was good but dry. Good luck!
Ultra MAGA '24.
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451388
03/06/19 02:22 AM
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Joined: Sep 2005
Posts: 2,273
Dink Dodger
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Following
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451394
03/06/19 02:26 AM
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Joined: Jan 2012
Posts: 29,123
TXHOGSLAYER
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Very interesting...
LETS GO BRANDON
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451458
03/06/19 03:51 AM
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Joined: Jan 2013
Posts: 2,753
Gringo Bling
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What kind of rub did you use?
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Re: Venison Pastrami - Hopefully
[Re: bigbob_ftw]
#7451667
03/06/19 02:46 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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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~
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451670
03/06/19 02:52 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
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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.
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 - Hopefully
[Re: Cast]
#7451672
03/06/19 02:55 PM
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Joined: Sep 2012
Posts: 12,861
PMK
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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~
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451673
03/06/19 02:57 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
THF Trophy Hunter
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I am still gonna eat it no need to worry about that.
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 - Hopefully
[Re: PMK]
#7451694
03/06/19 03:19 PM
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Joined: Oct 2004
Posts: 39,535
redchevy
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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
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Re: Venison Pastrami - Hopefully
[Re: redchevy]
#7451697
03/06/19 03:20 PM
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Joined: Aug 2016
Posts: 8,311
Herbie Hancock
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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.
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 - Hopefully
[Re: Cast]
#7451730
03/06/19 03:52 PM
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Joined: Oct 2004
Posts: 39,535
redchevy
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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.
It's hell eatin em live
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451814
03/06/19 05:05 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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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. It’s 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.
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451838
03/06/19 05:30 PM
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Joined: Dec 2008
Posts: 22,630
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Today’s update - Remember, the meat was very dry when I wrapped it. Here it is today What you can’t see in the above pic is the bag is now half full of juice. It’s hard to show y’all 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? I’ve got hickory, mesquite, oak, and cherry.
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451842
03/06/19 05:32 PM
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Joined: Aug 2016
Posts: 2,078
TKandMike
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Post some after pics when it's all said and done.
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451851
03/06/19 05:39 PM
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Joined: Oct 2004
Posts: 39,535
redchevy
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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.
It's hell eatin em live
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7451854
03/06/19 05:41 PM
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Joined: Dec 2008
Posts: 22,630
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I’ll smoke it this weekend.
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7452060
03/06/19 10:22 PM
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Joined: Nov 2012
Posts: 15,639
QuitShootinYoungBucks
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I'd go oak or maybe hickory, or really, really dry pecan.
https://web.archive.org/web/20170223065011/http:/www.rrdvegas.com/silencer-cleaning.html
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7452063
03/06/19 10:25 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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I did a little research. Typically cherry smoke.
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7452620
03/07/19 02:08 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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This morning the bag is full and draining a bit and the meat has acquired a firmer texture -
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7452651
03/07/19 02:25 PM
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Joined: Jan 2013
Posts: 2,753
Gringo Bling
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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.
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Re: Venison Pastrami - Hopefully
[Re: bigbob_ftw]
#7452668
03/07/19 02:39 PM
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Joined: Sep 2009
Posts: 643
greenen
Tracker
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Tracker
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Mine was good but dry. Good luck! Same here but great taste.
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7453778
03/08/19 05:33 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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It’s still weeping, the bag is getting bloated, and meat is now very firm. I wonder if I should poke holes in the bag?
Cast I have a short attention spa
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Re: Venison Pastrami - Hopefully
[Re: Cast]
#7454503
03/09/19 03:09 PM
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Joined: Dec 2008
Posts: 22,630
Cast
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Ok, I unwrapped it, rinsed and dried it - Now it soaks in cold water for two hours, then on to the Masterbuilt over cherry until it’s at temp. I’ll trim that little bit of silver skin off before I smoke it. It will almost peel off now.
Cast I have a short attention spa
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