Venison Pastrami

Sausage making and curing meats.

Moderator: TBBQF Deputies

chillzforeal USER_AVATAR
chillzforeal
Pilgrim
Posts: 14
Joined: Fri Jul 12, 2019 3:10 pm
Contact:

Venison Pastrami

Postby chillzforeal » Fri Jul 12, 2019 5:50 pm

My first time making venison pastrami. I used a top round roast and cured it for 12 days with cure #1, peppercorns, kosher salt, brown sugar, pickling spice, and mustard seed. Then I smoked and steamed it. It was a tad dry but it still had awesome flavor. I have another one and will give it another go soon.

Image
Image
Image
Image
Image


Sent from my iPhone using Tapatalk
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21559
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Venison Pastrami

Postby OldUsedParts » Fri Jul 12, 2019 6:07 pm

Sure looks good - - - I have always been a Venison Fan but never tried anything like that :tup: :salut: :cheers:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
copasspupil USER_AVATAR
Copasspupil
Outlaw
Posts: 1888
Joined: Sun Oct 25, 2015 7:22 pm
Location: Enumclaw
Contact:

Re: Venison Pastrami

Postby Copasspupil » Fri Jul 12, 2019 6:33 pm

NICE! Nicely done. Beautiful color
Danno

'66 GT350S clone
Custom built smoker named Seal Team
Santa Maria Grill names GrumpyD'sBBQ
Weber stainless gas grill when I want to cook a hotdog
chillzforeal USER_AVATAR
chillzforeal
Pilgrim
Posts: 14
Joined: Fri Jul 12, 2019 3:10 pm
Contact:

Re: Venison Pastrami

Postby chillzforeal » Fri Jul 12, 2019 6:54 pm

Thanks y'all! I was really hoping to get a good color out of it. My idea was to start off simple and see where that got me. I'm wondering if the steaming was necessary and I could get by with just smoking it next time.
papa tom USER_AVATAR
Papa Tom
Deputy
Posts: 6771
Joined: Sat Jun 30, 2007 9:40 am
Location: Oak Point, TX
Contact:

Re: Venison Pastrami

Postby Papa Tom » Sat Jul 13, 2019 5:13 pm

Looks great.... When I have tried pastrami without steaming it was tough, great flavor but tough.

Maybe if you wrapped it with liquid while smoking it would work.
tarde venientibus ossa....
chillzforeal USER_AVATAR
chillzforeal
Pilgrim
Posts: 14
Joined: Fri Jul 12, 2019 3:10 pm
Contact:

Re: Venison Pastrami

Postby chillzforeal » Sun Jul 14, 2019 4:30 pm

Papa Tom wrote:Looks great.... When I have tried pastrami without steaming it was tough, great flavor but tough.

Maybe if you wrapped it with liquid while smoking it would work.


That's the info I was looking for, thank you. I will just keep that as part of the process.
dabertl USER_AVATAR
daBertl
Bandolero
Posts: 934
Joined: Sat Mar 17, 2018 12:03 pm
Contact:

Re: Venison Pastrami

Postby daBertl » Mon Jul 15, 2019 2:24 am

Wow, that´s a great idea. Maybe I´ll try that in the winter. :chef: :cheers: :salut:
Extra Bavaria non est vita, et si est vita, non est ita.
chillzforeal USER_AVATAR
chillzforeal
Pilgrim
Posts: 14
Joined: Fri Jul 12, 2019 3:10 pm
Contact:

Re: Venison Pastrami

Postby chillzforeal » Mon Jul 15, 2019 7:33 pm

Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.
rambo USER_AVATAR
Rambo
Deputy
Posts: 8424
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Venison Pastrami

Postby Rambo » Mon Jul 15, 2019 7:41 pm

chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.


what do you mean " heart "?
chillzforeal USER_AVATAR
chillzforeal
Pilgrim
Posts: 14
Joined: Fri Jul 12, 2019 3:10 pm
Contact:

Re: Venison Pastrami

Postby chillzforeal » Mon Jul 15, 2019 7:48 pm

Rambo wrote:
chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.


what do you mean " heart "?


Deer heart and the roast. I’ll start brining tomorrow.

Edit: Well I posted the picture from my phone and it's upside down. Sorry.... Is there a way to fix that?
Attachments
BD43722E-4664-4D47-A553-87AE4B7C5FB3.jpeg
woodenvisions USER_AVATAR
woodenvisions
Chuck Wagon
Posts: 5710
Joined: Sun Aug 02, 2015 12:37 pm
Contact:

Re: Venison Pastrami

Postby woodenvisions » Mon Jul 15, 2019 7:51 pm

Rambo wrote:
chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.


what do you mean " heart "?
Rambo, u crack me up dude lol !

Sent from my SM-S767VL using Tapatalk
rambo USER_AVATAR
Rambo
Deputy
Posts: 8424
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Venison Pastrami

Postby Rambo » Mon Jul 15, 2019 8:28 pm

I've dressed HUNDREDS of Deer and that goes in the gut barrel at my camp. That said , I hope you enjoy yours :salut:
rambo USER_AVATAR
Rambo
Deputy
Posts: 8424
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Venison Pastrami

Postby Rambo » Mon Jul 15, 2019 8:29 pm

:tup:
woodenvisions wrote:
Rambo wrote:
chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.


what do you mean " heart "?
Rambo, u crack me up dude lol !

Sent from my SM-S767VL using Tapatalk


:laughing7:
chillzforeal USER_AVATAR
chillzforeal
Pilgrim
Posts: 14
Joined: Fri Jul 12, 2019 3:10 pm
Contact:

Re: Venison Pastrami

Postby chillzforeal » Mon Jul 15, 2019 8:58 pm

Rambo wrote:I've dressed HUNDREDS of Deer and that goes in the gut barrel at my camp. That said , I hope you enjoy yours :salut:


I totally get it, it's something I just started doing after watching Steve Rinella from Meateater. Once I got curious I just couldn't waste it, my wife sure wishes I wouldn't bring it home.
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21559
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

Re: Venison Pastrami

Postby OldUsedParts » Tue Jul 16, 2019 6:38 am

Back in my early Bambi Bustin days my family saved and ate the heart and liver but we out grew it pretty quick also :whiteflag:

As a matter of fact, later in my Venison Harvesting days we would just hang, skin and quarter the deer also removing the neck roast but leaving the carcass in tact. When the meat was in the cooler, the horns or necessary identification parts were stashed away and the carcus with innards inside was hauled to a chosen dump location. When you have the opportunity to get them hung and dressed soon after the kill, you'd be surprised how great and clean this works.

"Think About It" - - if you don't field dress them then none of that "unwanted stuff" will get on your good meat during processing. :dont: :salut: :cheers:

No Hi-Jack Intended, sorry Sir Chillz.
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 18 guests