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mowin's avatar
mowin
Explorer
Feb 04, 2016

Venison pastrami.

Been kinda slow the winter. No snow to push, so l decided to make some vastrami.

Brined cured 4 roasts from the hind leg.
Boiled 2 tbs pickling spices in a couple cups of water, let that cool and added thst to my brine. Brined for 16 days.

Rinsed and rubbed with cracked black pepper, onion and garlic powder.

Smoked with Hickory pellets in mt pellet smoker set at 150* until the IT hit 125* I than steamed them to 155*, cooled and sliced thin.
All packaged up. Well not all, had to sample some..

  • Germania's avatar
    Germania
    Explorer
    Feb 04, 2016
    Looks Good I have a friend that makes all kinds of sausage and jerky from venison .Good stuff
  • skiles's avatar
    skiles
    Explorer
    Feb 05, 2016
    Wow! That looks fantastic. I made some sweet & spicy venison jerky on my smoker last year. It didn't last long.
  • Debbie's avatar
    Debbie
    Explorer
    Feb 08, 2016
    Looks good. I just made 6 lbs of ground venison jerky. Always looking for a great homemade seasoning for ground venison jerky if anyone has one.
  • mowin's avatar
    mowin
    Explorer
    Feb 09, 2016
    Debbie wrote:
    Looks good. I just made 6 lbs of ground venison jerky. Always looking for a great homemade seasoning for ground venison jerky if anyone has one.


    Have you tried venison bacon? Curly's and Cabelas have a seasonings kit.
    Curly's is half the price though. It's a ground venison, pork mix.

    Its a formed "loaf" that is smoked very slow. When done, it slices just like real bacon. It's sooooo good. Although, I do adjust the recipe too suit my tastes.
  • garmp's avatar
    garmp
    Explorer II
    Feb 11, 2016
    So where's the complete recipe? Sounds way to good not to try. Please post it or give us a link.

    thanks
  • mowin's avatar
    mowin
    Explorer
    Feb 12, 2016
    garmp1 wrote:
    So where's the complete recipe? Sounds way to good not to try. Please post it or give us a link.

    thanks


    For the venison bacon?

    Go to curlyssausagekitchen.com and look for the venison bacon mix. The complete directions are in the recipe section.

    The key is to keep your pit temp under 175* or the fat will render out causing dry crumbly slices. I added mustard seed and some fennel seed as well as granulated garlic to the mix to kick it up a notch.
  • garmp's avatar
    garmp
    Explorer II
    Feb 12, 2016
    I want to try the bacon recipe, but really want to try the Venison pastrami. I just made some Canadian bacon from a pork loin and for my first attempt it turned out great. A little tweaking and we're there. Really want to add pastrami to my repertoire of dining/cooking accomplishments and delights.
    thanks!
  • mowin's avatar
    mowin
    Explorer
    Feb 13, 2016
    garmp1 wrote:
    I want to try the bacon recipe, but really want to try the Venison pastrami. I just made some Canadian bacon from a pork loin and for my first attempt it turned out great. A little tweaking and we're there. Really want to add pastrami to my repertoire of dining/cooking accomplishments and delights.
    thanks!


    Have you tried making pastrami from a corn beef?

    Very easy. Soak the corn beef in water for 12-24 hrs, changing the water frequently to desalinate the meat. Pat dry, and season with cracked black pepper, granulated garlic and onion. Smoke @ 225* until the IT of 160*. Then steam to an IT of 200-205*. Slice and enjoy.

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