Venison and goose pastrami

Discussion in 'Wild Game' started by ctonello, Dec 23, 2014.

  1. ctonello

    ctonello Smoke Blower

    I really wanted to try and make pastrami and I had a few deer roasts and goose breasts so I figured why not? I've never made pastrami before so hopefully it turns out well. So here it goes. I started with this brine :

    1 gal water
    1 heap tb pink salt
    1 cup kosher salt
    3/4 cup brown sugar
    1/4 cup sugar
    1/2 tbsp each garlic powder and onion powder
    2 1/2 tbsp pickling spice

    Boiled it 20 mins then let cool. I cured the meat for 6 days, next time I'd cure longer, it was fully cured but was bare minimum curing time.
    I then coated the meat with pickling spices and onion/garlic powder and set into smoker over night (temp outside was around 0°C).

    Here is my frankensmoker or smokenstein haven't decided its name yet.

    Next post is smoking day.
  2. ctonello

    ctonello Smoke Blower

    Smoking day was today.
    815: Started smoker at 140 to further form pellicle.
    845: Start smoke with apple pellets in amnps. Smoker at 225-235.
    1050: Thickest roast at 148°. Wow that was fast! Pulled and put into a roasting pan with wire rack in the bottom. Filled bottom of the pan with 4 cups beef stock. Into the oven at 250°.

    I plan to steam for 2 hours. Will update when finished.
  3. waterdogscbr

    waterdogscbr Fire Starter

    Let me know how you like the recipe.
    I am smoking a pastrami today.
    I made corned venison about two weeks ago and it turned out great.
    I had a venison ham with the bone in weighs ten pounds.
    I have two more hours to go. Although I have seen the steaming process I decide not to do it.
    If I like it I will post the process.
    Happy smoking
  4. waterdogscbr

    waterdogscbr Fire Starter

    I was looking at your temps and time. I was going for around a pound an hour. Want 165 degrees and was tod that should allow enough smoke to penetrate it.
    I used a remote probe that I can monitor through the process.
    I started out at 225 but the temp was causing the meat temp to rise too fast. Long story short I ended up throttling down to 185-190 or so.
    Going with a maple wood.
    I am at 140 degrees right now. Two hours to go.
  5. ctonello

    ctonello Smoke Blower

    Here is the final sliced product:

    It is very tasty, definitly should not have sliced it with family members near as they are almost as fast at eating as I am slicing. Like I mentioned before next time I would cure longer to hopefully get some more flavor into it. Definitely a good start and I took detailed notes so it can only improve from here. Thanks for looking.
    crazymoon likes this.
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    Nice job, looks excellent.
  7. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    <Chuckles> Yep thats what you get for showing off, they all loved it too!

    Looks like a great job on that pastrami.

  8. So amazing to see! I have only made octopus pastrami, and am thus impressed with your doings! Merry Christmas! Cheers! - Leah

  9. ctonello

    ctonello Smoke Blower

    Thanks a lot it was worth the wait.

    Yep next time I will slice with no spectators. Thanks.

    Now that looks good probably tasted even better nice job!

Share This Page