Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Hunting & Fishing
Wild Game Recipes ...
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="OKRuss" data-source="post: 4361501" data-attributes="member: 41777"><p>I may have to take a picture of it or scan it - thought it was in my electronic file. In the meantime, since it is deer season, this is some killer pastrami.</p><p><strong><em>Venison/Elk pastrami – cured not brined</em></strong></p><p>Cure:</p><p>1/4 C curing salt</p><p>2 T brown sugar</p><p>1 T black pepper</p><p>1 T onion powder</p><p>1 T garlic powder</p><p>1 t paprika</p><p>1 t allspice</p><p></p><p>Rub:</p><p>3 T black pepper</p><p>1 t coriander(optional)</p><p>1 t garlic powder</p><p></p><p>Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.</p><p></p><p>Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.</p><p></p><p>Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.</p><p></p><p>You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker I prefer a lighter wood and use English walnut shells. Hickory is good too as well as Apple.</p></blockquote><p></p>
[QUOTE="OKRuss, post: 4361501, member: 41777"] I may have to take a picture of it or scan it - thought it was in my electronic file. In the meantime, since it is deer season, this is some killer pastrami. [B][I]Venison/Elk pastrami – cured not brined[/I][/B] Cure: 1/4 C curing salt 2 T brown sugar 1 T black pepper 1 T onion powder 1 T garlic powder 1 t paprika 1 t allspice Rub: 3 T black pepper 1 t coriander(optional) 1 t garlic powder Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones. Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry. Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold. You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker I prefer a lighter wood and use English walnut shells. Hickory is good too as well as Apple. [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Hunting & Fishing
Wild Game Recipes ...
Search titles only
By:
Top
Bottom
