The 12 Days of Venison Pastrami

Discussion in 'Wild Game' started by hoity toit, Dec 21, 2015.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    The 12 Days of Pastrami - (made w/venison backstrap)


    This started out back on Dec 9th after the grandson got his first buck.

    I trimmed the backstrap real good and placed in the cure/brine. In the picture you see it after I removed from the brine and soaked in fresh water changing the water 3-4time. I hooked the meat on a bacon hanger above the sink to drip dry before patting it with a paper towel and applying the rub.



    Cured the backstraps in a sodium nitrate brine with pickling spices and bay leaves for 11 days at 36*

    The rub below is all is used. The mustard dissappears when it is smoked.



    Rubbed ready and wrapped.


    Rubbed w/horse radish mixed into mustard and heavily coated with black pepper to sit overnight in the cooler. Into the MES w no smoke for an hour at around 120 then cranked it up for the smoke.

    Gently smoked with Southern pecan pellets in the [email protected] 160-225 till they reached 160*IT.

    Pulled and rested to cool before pacing in the frig for a couple days.

    It's looking good for Christmas. I think he will love the taste. It really came out good and tastes great. Quite tender and balanced.


    Will let these rest a couple days in the frig. before slicing further.

    Merry Christmas to all and to all a good night.  HT.
     
  2. 4pogo7

    4pogo7 Smoking Fanatic

    That looks awesome! Nice job!

    points!
     
  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thank you sir, and thanks for the points. It was all learned here on SMF.
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    That looks really good!  I like how the mustard works good for you and then just leaves when its job is complete!

    But the backstrap?  I'd kill for some fresh backstrap right now!  chicken fried, with some gravy...  [​IMG]

    I do have a question, you used sodium nitrate for the pickling?
     
  5. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome, very nice job ! Thumbs Up
     
  6. twoalpha

    twoalpha Smoking Fanatic

    HT

    Awesome looking finish on the Venison. [​IMG]

    Should be great treat for sure.  [​IMG]

    Have a Merry Christmas

    Larry
     
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    HT That looks Fantastic I would devour that.

    Richie

    [​IMG]
     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    HT, Those straps look delicious ! [​IMG]
     
  9. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Actually the mustard has just about all the right flavors in it and YES it does dissappear when smoked, a light coating works the best for me then pack on the pepper. I have also used this method on spare ribs with great success.

    The brine is basically POPs brine method with the cure, I add bay leaves and pickling spices to it after I have boiled and cooled the spices.
     
  10. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks for the nice compliment.
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Larry., every thing about making this was learned right here on SMF from all the knowledge that is shared. Thanks for the nice words and the points. That is what's so cool about SMF, it is nice to have good friends here who are always upbeat and on the move.

    Thanks to all.
     
  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I'll be checkin out your Pastrami post too. Thanks for the points Richie.
     
    mowin likes this.
  13. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I love using mustard on most everything I put in the smoker at 225 or above.  Works wonders.  I also put a thin layer on a steak before I season it to grill.

    The question I had about the cure was you said sodium nitrate above, so you used Cure #2 in place of #1?
     
  14. mowin

    mowin Master of the Pit

    Oh my, that looks so good.:drool

    Great job.

    :points:

    You right about the people on this site. The best bunch of guys and gals around. Always willing to share tips and recipes. Thumbs Up
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Sometimes a plan comes together, thanks for the kind words.
     
  16. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Amazing batch of Pastrami, one of my favorites!

    The horseradish sounds great.

    We want to see some ruben sammie pics soon!

    [​IMG]
     
  17. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thanks for the kind words and the points.
     
  18. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    O you just wait, it's coming soon. The horseradish takes it up a notch so your nostrils will know they are working.
     
  19. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I love when I put something in my mouth that I know there is something in there!
     
  20. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    yes, it is a mellow nostril burn thatis not bad.
     

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