Okay, over Christmas I made this venison pastrami. I took instruction from Cowgirl and....I think Rivit but maybe somebody else. I want to give credit where credit is due but like i said it has been almost a month and dang I just cant remember.
So any ways, I am a bird hunter and have been for 15 years, I just never have gone after any bigger animals except antelope ( love love antelope). But after reading several posts about pastrami I thought I would try my luck. So I obtained a deer tag, and while hunting ducks, located some Mule deer. I found a really nice 4x4 (wall hanger) and decided that the next weekend I would go after him. Well low and behold he was nowhere to be found. My brother was with me and there where two 2 point bucks within shooting range. I told him that he should shoot one and I would process the meat for him. So being the trigger puller that he is he shot. I swear I heard the bullet hit the deer but the thing kept running. I had a shot at the other 2 point and dropped it dead. Well after skinning the deer I found that we where shooting at the same animal, he just hit it in the azz. Needless to say the deer only yielded about 60 lbs of usable meat. The entire right hind was destroyed. So here is the fruits of my labor and the process that I followed. Bear with me it has been a month since I made this. It turned out Fantastic.
First things first...make a mess
The pan is preparing the injection and the bowl has the dry rub.
My kitchen is so small and this project took every inch of counter space
Injected the roasts and applied the dry rub
Then into the fridge for 6 days, wrapped in suran wrap and sealed in a ziplock bag. (sorry no view of that)
After 6 days I removed and rinsed. Soaked in water for 30 minutes, changed the water then soaked for 30 more minutes.
<a href="http://s950.photobucket.com/albums/...enestrami/?action=view¤t=Picture030.jpg" target="_blank"><img src="http://i950.photobucket.com/albums/ad341/coffeejunkie_01/venestrami/Picture030.jpg" border="0" alt="Photobucket"></a>
Applied the final dry rub, and prepared the drum for the cookin'
It was very cold that day, I tried to remember exact temp, if memory serves me it was around -20 without the wind chill factor. The drum held at 250* no problem. I love that thing.
On the drum it went. I let er smoke for about 6 hours, until the internal was 180*
My new toy, it worked great except for the wireless range, it didn't reach the house but oh well.
Fresh off the drum, lookin' good.
Sliced up....lookin really good!
Vacuum packed and ready for the freezer. Yes another new toy. It works okay, but the check valve in the bags is kinda weak.
In conclusion I would definitely do this again, on a larger scale next time. I let it sit in the fridge about a week and made ruebin sannies, WOW that was the best I have had.
If anybody is interested I can definatly get them the full recipie for the strami, and the reuben. Hope you enjoyed my Que View.
So any ways, I am a bird hunter and have been for 15 years, I just never have gone after any bigger animals except antelope ( love love antelope). But after reading several posts about pastrami I thought I would try my luck. So I obtained a deer tag, and while hunting ducks, located some Mule deer. I found a really nice 4x4 (wall hanger) and decided that the next weekend I would go after him. Well low and behold he was nowhere to be found. My brother was with me and there where two 2 point bucks within shooting range. I told him that he should shoot one and I would process the meat for him. So being the trigger puller that he is he shot. I swear I heard the bullet hit the deer but the thing kept running. I had a shot at the other 2 point and dropped it dead. Well after skinning the deer I found that we where shooting at the same animal, he just hit it in the azz. Needless to say the deer only yielded about 60 lbs of usable meat. The entire right hind was destroyed. So here is the fruits of my labor and the process that I followed. Bear with me it has been a month since I made this. It turned out Fantastic.
First things first...make a mess
The pan is preparing the injection and the bowl has the dry rub.
My kitchen is so small and this project took every inch of counter space
Injected the roasts and applied the dry rub
Then into the fridge for 6 days, wrapped in suran wrap and sealed in a ziplock bag. (sorry no view of that)
After 6 days I removed and rinsed. Soaked in water for 30 minutes, changed the water then soaked for 30 more minutes.
<a href="http://s950.photobucket.com/albums/...enestrami/?action=view¤t=Picture030.jpg" target="_blank"><img src="http://i950.photobucket.com/albums/ad341/coffeejunkie_01/venestrami/Picture030.jpg" border="0" alt="Photobucket"></a>
Applied the final dry rub, and prepared the drum for the cookin'
It was very cold that day, I tried to remember exact temp, if memory serves me it was around -20 without the wind chill factor. The drum held at 250* no problem. I love that thing.
On the drum it went. I let er smoke for about 6 hours, until the internal was 180*
My new toy, it worked great except for the wireless range, it didn't reach the house but oh well.
Fresh off the drum, lookin' good.
Sliced up....lookin really good!
Vacuum packed and ready for the freezer. Yes another new toy. It works okay, but the check valve in the bags is kinda weak.
In conclusion I would definitely do this again, on a larger scale next time. I let it sit in the fridge about a week and made ruebin sannies, WOW that was the best I have had.
If anybody is interested I can definatly get them the full recipie for the strami, and the reuben. Hope you enjoyed my Que View.
