Venison Pastrami

Discussion in 'Wild Game' started by fritz, Mar 2, 2008.

  1. fritz

    fritz Meat Mopper

    I have a question.

    I am making venison bacon and needed a little more venison to make a 25# batch. A friend said he would give me a boned hind quarter....perfect. Well he ended up giving me 2 hind quarters. Well the bacon is on the smoker and I still have the 2nd hind and think I will make some pastrami with it.

    I plan to do all the normal stuff to make it (corn, rub with pastrami spice and smoke) however I have never done this with venison.

    The question: Should I corn the whole ham then tie the whole thing back together and them smoke? or should I take the ham apart, corn and smoke smaller pieces?

    I hope this makes sense.

    Thanks for your input,
    Fritz
     
  2. richtee

    richtee Smoking Guru OTBS Member

    Hmmm I dunno if venison would make a good pastrami... pretty dry. But if I was gonna try it I'd guess I'd bone it out as to keep it together as much as possible and wrap, then corn/brine. Altho, I suppose if you seperate it, it will brine faster, but the smaller chunks would be complete before the larger ones.
     
  3. richtee

    richtee Smoking Guru OTBS Member

    Hey..maybe wrap with some beef fat inside?
     
  4. fritz

    fritz Meat Mopper

    Right Rich....I was thinking about doing something with beef fat, never thought about it on the inside.
     
  5. fritz

    fritz Meat Mopper

    Maybe I could do some beef fat plugs?
     
  6. richtee

    richtee Smoking Guru OTBS Member

    Ahhh larding... sure. Can use a boning/filet knife...narrow blade.. and tuck some right thru it :{) Nice!!
     
  7. fritz

    fritz Meat Mopper

    That's it....Larding. I know I read about that somewhere. Just maybe?
     
  8. richtee

    richtee Smoking Guru OTBS Member

    My opinion..that's your best bet... tie it and lard it :{). Oh..and send me a slice er two ;{)
     
  9. fritz

    fritz Meat Mopper

    I also think I would smoke this at a higher temp...say 300*. It's already tender.
     

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