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..
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..
