Venison Backstrap Pastrami - 12 day process - QVIEW

Discussion in 'Wild Game' started by hoity toit, Feb 13, 2015.

  1. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I had back-straps from this years deer season and decided to see if I could turn them into  pastrami, or a venison dried "beef" for snacking. What I did was to take my pickling spices, some crumpled up bay leaves and some garlic and boiled them in a couple cups of the brine to release the oils in the spices. Then after doing a super trim job on the meat removing all the sinew and stringy membranes that always get in between you teeth, I submerged into the brine and weighted it down with a plate inside of a 5 gallon food grade bucket and back in the fridge it went. I rotated and turned the meat slabs each day. Ten (10) days later they were removed from the brine rinsed off and patted dry with paper towels. Next, and I know some of you here don't like this method, I coated all the meat with a horseradish mustard, sprinkled on some Mrs Dash (garlic/herb/no salt), and packed them heavy with black pepper. I then place on the bottom rack in my meat frig overnight.

    Preheated the MES40 to 150* and put the meat in along with hickory in the Amaze-n-smoker tray.

    2 hrs into the smoke the meat IT was 128/127 . I used an i-Grill 4 probe thermometer to monitor progress.

    at the 3 hr mark I raised the temp to 170

    at 4 hr mark bump to 180 - meat is now at 139/.140

    at 8 hrs I bump to 200 , meat is now 150/146

    at 9-1/2hrs I turned heat off and let it sit while I eat my dinner,  IT is at 157/162.

    brought it inside after an hour and put in the frig overnight

    Just finished slicing and bagging up.

    The taste is good, mustard is gone, and it has a nice color and finish. I only have a few photos so here they are below.

    Enjoy !




    Nice n Red


    I will do this again. Like Pop said in one of his posts., it takes time, don't get in a hurry. How true that statement is.
     
    Last edited: Feb 13, 2015
    crazymoon and waterinholebrew like this.
  2. That looks Great !!!   You will be sending out samples ?

    Gary
     
  3. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I don't think they will last long enough to send out...
     
  4. Shucks, just my luck

    Gary
     
  5. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Man that looks awesome.

    I have a small venison roast that I now know what to do with.

    Great job.
     
  6. elginplowboy

    elginplowboy Meat Mopper

    Congrats looks great and if anything like my first batch it won't last long!
     
  7. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I have a couple roasts also, think I'll do the same thing as these came out great. Took some to a bar last night and they gobbled itup fast.
     
  8. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    They gobbled some of it up last night at a beer joint I went to. Everyone was pleased with it.
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Sure does look nice, great job !

    :points1:
     
  10. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    HT, They look incredible !!!![​IMG]
     
  11. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thank you sir...
     
  12. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    Thank you, they are almost gone too. I knew that it wouldn't last long.
     
  13. twoalpha

    twoalpha Smoking Fanatic

    Sure enough great job on the venison. Nice post and pictures. [​IMG]

    What cure was used? 

    Thanks again for your previous help.

    Larry
     
  14. That sure does look great but there's no way I could sacrifice any of my backstrap.  I do have a few elk roasts that I'm just waiting for the snow to melt of a bit to give pastrami a try, though.
     
  15. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    -----------------------------

    I used Cure #1 .
     
  16. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    --

    Yep I know , it was a tough decision for me to sacrifice them, however I wanted to try something different for a change.

    And Thanks for the nice comments, I appreciate it.[​IMG]
     
  17. timberjet

    timberjet Master of the Pit

    Wow! If I could ever actually get home from camp with the backstraps I might try this. Hahaha...
     
  18. hoity toit

    hoity toit Master of the Pit SMF Premier Member

    I sure liked the way it came out.You should be able to use a venison roast and get the same results.
     
  19. timberjet

    timberjet Master of the Pit

    Well heck maybe I won't make it all into SS and stuff then. I am drooling now after looking at the pictures again.
     

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