O/T Deer Pastrami

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Timbrhuntr
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O/T Deer Pastrami

Post by Timbrhuntr » Mon Jul 08, 2019 5:43 pm

Saw a recipe on another site for deer pastrami and everyone was raving about so got out some deer meat and made some up. Oh man is it good !!

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elkaholic
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Re: O/T Deer Pastrami

Post by elkaholic » Mon Jul 08, 2019 5:52 pm

Ok, you a sharing kinda person.. post up the procedure. Please

xcaliber
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Re: O/T Deer Pastrami

Post by xcaliber » Mon Jul 08, 2019 8:08 pm

That looks delicious! :thumbup:
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Timbrhuntr
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Re: O/T Deer Pastrami

Post by Timbrhuntr » Mon Jul 08, 2019 8:21 pm

I’ll copy it and post later if you would like it.


Made up some samiches and it’s alrady half gone lol should have made more.

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amythntr
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Re: O/T Deer Pastrami

Post by amythntr » Mon Jul 08, 2019 9:02 pm

...... when you make deer prosciutto let me know! :lol:

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IronNoggin
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Re: O/T Deer Pastrami

Post by IronNoggin » Tue Jul 09, 2019 10:12 pm

Timbrhuntr wrote:
Mon Jul 08, 2019 8:21 pm
I’ll copy it and post later if you would like it.
Yes!!!!!!!! :thumbup:
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Re: O/T Deer Pastrami

Post by longbow joe » Wed Jul 10, 2019 1:21 am

Looks really good. I make biltong out of beef both procedures are Similar. I love the coriander taste.what cut did you use?
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Timbrhuntr
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Re: O/T Deer Pastrami

Post by Timbrhuntr » Wed Jul 10, 2019 12:58 pm

Venison pastrami
Cure: 1/4 c curing salt 2 tbsp brown sugar 1 tbsp black pepper 1 tbsp onion powder 1 tbsp garlic powder 1 tsp paprika 1 tsp allspice(may sub cinnamon and nutmeg 1/2tsp each) Rub: 3 tbsp black pepper 1 tsp coriander(optional) 1 tsp garlic powder
Meat: 2-4 lb whole muscle-I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry. Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker I prefer a lighter wood and use English walnut shells. Hickory is good too as well as Apple. Any other questions feel free to ask.

Just had some on rye with spicy mustard, sauerkraut and swiss yum !

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IronNoggin
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Re: O/T Deer Pastrami

Post by IronNoggin » Wed Jul 10, 2019 4:12 pm

Thank you Sir!

Looking forward to trying that out this coming fall! :thumbup:

Cheers,
Nog
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