Had a friend call me the other day and told me to pick up a venison roast he had thawed out and didn't have time to do anything with it. Said the wife wouldn't eat venison and he didn't want it to go to waste. So I figured instead of using it all for myself I would make him some venison pastrami. So I got it home and into the brine. I have always used
daveomak
version he did a thread on a while back called "pastrami from scratch" . its pretty much the same with a few changes to the seasonings. Once its out of the brine I rinse it off and pat it dry. I like to rub it down with a good mustard before coating it with the seasonings. I like to take the internal temp to about 150° and hold it there for about 20 min. Starting out at low temps and slowly bringing it up as it smokes. Kind of like how you smoke sausage. Once its out of the smoker it gets a rest in the fridge for a few days before slicing. I didn't take a bunch of pics but I'll share them. Sorry for the blurry first few pics. I took them with my tablet and its got a crappy camera.
All rubbed down ready for the smoke
Then out of the smoker and ready for a rest in the fridge for a few days
Then on to the slicer! Nice and thin just how I like it!
Now its ready for some Rye bread and some mustard.
Thanks for taking a look!
All rubbed down ready for the smoke
Then out of the smoker and ready for a rest in the fridge for a few days
Then on to the slicer! Nice and thin just how I like it!
Now its ready for some Rye bread and some mustard.
Thanks for taking a look!