Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse

2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
See more
See less

Pulled Venison? Venison Pastrami?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • phrogpilot73
    Club Member
    • Oct 2017
    • 169
    • Virginia Beach, VA
      • Myron Mixon Pitmaster Q3
        • Pellet Pro by Smoke Daddy Controller
      • Weber Original Kettle Premium Limited Edition
      • Blackstone Tailgater Combo
      • Ooni Karu 12
      • A-Maze-N 6" Tube & 5x8
      • Char-Broil The Big Easy Tru Infrared
      • iGrill 2 with ambient probe
      • Anova Precision Cooker
      • Instant Pot Duo 6 Qt
      • FreshRoast SR500 Coffee Roaster
      • T-Fal EZ-Clean Oil Filtration Fryer
      • Pork Belly
      • Brisket
      • Babyback Ribs
      • Cream Soda
      • Swamp Pop Sodas
      • Fruit Flavored Water
      • Horchata

    Pulled Venison? Venison Pastrami?

    So I was gifted a whole venison shoulder - my boss loves to hunt, but can't keep up with the deer he gets, so he'll often gift me some to figure out a new recipe for. Only rule is that I have to bring him lunch (of venison) the day after I cook what I've figured out. Sounds like a pretty good deal to me!

    I've done bacon wrapped, smoked, then ground and cooked in a texas chili recipe, as well as reverse seared backstrap in tacos (carne asada style).

    The shoulder to me (it's from a pretty good sized dear) screams the smoker. But I know it's so lean it's tough to get any real kind of smoke on it.

    My first thought was pulled venison. Smoke it low and slow, but then wrap midway with some sort of liquid (basically keeping it moist), and up the temperature at the same time. My only fear is drying it out, since Venison is so lean. Could wrap in bacon (or toss some fatback in a foil pan and "braise" the venison in that instead of wrapping it) but I don't want the bacon flavor to overpower the venison.

    Then, I thought about doing Pastrami. The curing of the shoulder should change the cell structure/retain enough moisture to prevent my drying out fears.

    What do you think?
  • MBMorgan
    Club Member
    • Sep 2015
    • 6637
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
      > Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
      > Thermoworks Smoke
      > 3 Thermoworks Chef Alarms
      > Thermoworks Thermapen
      > Thermoworks IR-GUN-S
      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

    #2
    Oh, Jerod ( Jerod Broussard ) ...

    Comment

    • Troutman
      Club Member
      • Aug 2017
      • 7989
      • 1521

      • OUTDOOR COOKERS

        BBQ ACCESSORIES

        WOOD & PELLET PREFERENCES

        SOUS VIDE

        INDOOR COOKWARE


      #3
      Pastrami and braising would be my choices given the low fat content.

      Comment

      • Jerod Broussard
        Moderator
        • Jun 2014
        • 10003
        • East Texas
        • Pit Barrel Cooker "Texas Brisket Edition"
          Weber One Touch Premium Copper 22" Kettle (gift)
          Slow 'n Sear for 22" Kettle
          Weber One Touch Premium Black 26" Kettle (gift)
          Slow 'n Sear XL for 26" Kettle (gift)
          Weber Smokey Joe Gold
          Weber Rapid Fire Chimney
          Vortex
          Maverick ET-732 White
          Maverick ET-732 Copper
          2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
          Thermoworks Thermapen w/ Back light (gift)
          Thermoworks Timestick
          Cambro Model 300MPC110 w/ Winco SS Pans
          B & B and Kingsford Charcoal
          B & B Pellets

        #4
        No pulling this stuff!!!!!

        Comment


        • HorseDoctor
          HorseDoctor commented
          Editing a comment
          Correct!!!
      • bardsleyque
        Club Member
        • Oct 2015
        • 698
        • Snoqualmie Wa.

        #5
        best venison I ever had was sliced thin and pan fried in olive oil with garlic

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 10003
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
            Weber One Touch Premium Copper 22" Kettle (gift)
            Slow 'n Sear for 22" Kettle
            Weber One Touch Premium Black 26" Kettle (gift)
            Slow 'n Sear XL for 26" Kettle (gift)
            Weber Smokey Joe Gold
            Weber Rapid Fire Chimney
            Vortex
            Maverick ET-732 White
            Maverick ET-732 Copper
            2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
            Thermoworks Thermapen w/ Back light (gift)
            Thermoworks Timestick
            Cambro Model 300MPC110 w/ Winco SS Pans
            B & B and Kingsford Charcoal
            B & B Pellets

          #6
          Now I'm home I can elaborate.

          1. Young deer, yearlings or so, can be cut up into steaks with minimal tenderizing and grilled with no problems.

          2. Stuff is best medium-rare but I've done plenty well-done since my wife thinks medium-rare is the devil. It's funny, but I can taste more liver undertones when it is well-done. Thankfully there is bacon wrapped around it to offset the taste. This is with bacon wrapped back strap.

          3. There is a BIG reason why when we make deer sausage that it is made with pork butt.

          4. Thin sliced and fried (flour batter) is awesome too. I like it this way sans bacon.

          Comment


          • HorseDoctor
            HorseDoctor commented
            Editing a comment
            Cooked well done venison does taste “livery” unless it is braised (pot roast) or done as stew.
        • KevinG
          Club Member
          • Oct 2016
          • 147
          • Hummelstown ,PA
          • Weber 26.5" kettle
            Weber 22" kettles (two, one at home and one at the hunting cabin)
            Kamado Joe Big Joe, with divide and conquer system (October 2016)
            Weber Smoky Joe portable kettle
            Napoleon 450 RBI gas grill ( currently "mothballed" in the basement)
            Thermapen Mk4 thermometer from ThermoWorks
            Smoke dual probe wireless thermometer by Thermoworks

          #7
          I think you'll be better off de boning that shoulder and seaming it down into smaller muscle groups. You can get some nice "steak" and small round/loin type cuts out of the front shoulder and some smaller roasts. Here in PA most guys take deer to processors so they'll get a lot of burger type products, but you can get a lot more from that shoulder. Most difficult part is to get the meat off of the blade without destroying the shoulder clod. That meat has some potential. Just seam it apart removing all the connective tissue, fat, and silver skin. Sharp boning knife is the key. As your seaming it down, you'll see nice muscle groups of meat that you could leave whole or slice into steaks, cubes, etc... There's is a piece called the mock tender... that is fabulous. they'll take some smoke...you could start those off on the cold side of a kettle with some smoke and then sear them up to 135-140. The fat on whitetail deer is not desirable at all to most folks, so you wont have a pleasant experiencing taking a whole shoulder and doing it low and slow...In my opinion of course. Now, in a full on survival/eat to live/or pioneer situation, I'm sure folks did whole shoulders. Most, if not all, venison at restaurants is farm raised, so it will often have a grain and grass diet. Most hunters will tell you a corn fed deer tastes slightly different than a deep woods deer that eats acorns and other browse. I usually don't take risks with something extreme like making pastrami or large roasts, as I would feel sick to my stomach if I wasted the meat of a deer I harvested. That's my opinion as an amateur venison butcher and lifelong archery hunter.

          Comment


          • EdF
            EdF commented
            Editing a comment
            Thanks!
        • HorseDoctor
          Charter Member
          • Sep 2014
          • 1147
          • Central Iowa

          #8
          I’ve done corned venison using chunks of round (rear leg) with very good results. The corned is boiled as with “corned beef & cabbage”. Afraid it’s too lean to take the next step to pastrami successfully.

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1147
            • Central Iowa

            #9
            Another option would be to season and smoke roast the shoulder to medium rare. Then refrigerate overnight, slice thin and make a sandwich on rye bread with salt, lettuce and some of MeatHead’s Secretariat sauce (+/- a slice of Swiss cheese). That’s a sure winner!!!

            Comment


            • EdF
              EdF commented
              Editing a comment
              Sounds great!

          Announcement

          Collapse

          2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
          See more
          See less
          Working...
          X
          false
          0
          Guest
          500
          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
          false
          false
          {"count":0,"link":"/forum/announcements/","debug":""}
          Meat-Up in Memphis