I was lucky enough to shoot a couple nice deer this season. I've saved a couple of the round roasts and cleaned em up real nice.
I really want to make a venison deli meat, like roast beast or pastrami. Has anyone tried this yet? Any good recipes to look for? I've made regular pastrami from brisket before and could adapt, but just curious to see how other's might attack this.
I make lots of venison pastrami . Use the recipe for curing regular pastrami from AR . Then dust with garlic powder and pepper.. I smoke at 225 til IT of about 165 or so..
Backroadmeats Thanks! I was heading that direction as well.
How long are you normally curing it for? The calculator is showing my something in the neighborhood of 15 ish days. Does that sound right to you? It is a rather thick round, so I'm not to surprised.
I use a different method of doing it that I have been using for years. I would post you weight and thickness on here and take Spinaker up on his offer to help with the calculations..
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
You are good to go on the first and second one. (Assuming you ran the calcs as "Tube/Cone". ) Have fun with it! Make sure to share your results with us! BigCountryQ
So here are some progress pics so far.
I have 2 of them and they are in separate brines.
I took them out and rinsed them off. In hindsight, I think I should have cleaned up the silver skin a bit more. But we'll roll with it and see how it turns out.
I then seasoned them up.
Now they are wrapped up. I employed a trick I learned a while back. I didn't want them sitting unwrapped in the refrigerator or in the garage due to my kids not being careful. So I lightly coat the outside in non-stick spray and wrap them up. This helps to keep the rub on. And now they'll sit until Saturday when I can get back to them again.
So, I finished this project up this weekend. Let me tell you, it was phenomenal!
It was a great farm to table experience and more learning was had.
As promised, here are the final results. Don't let the knife fool you, this was mostly sliced on my slicer.
I cooked it to an IT of 165° which took ~ 7.5 hours.
Topped the sandwich with kraut, homemade Russian dressing and swiss cheese.
Weber Performer, Weber Jumbo Joe, Weber Smokey Joe (which I made into a mini-WSM), Weber Q 120 (which I converted to a portable flat top griddle), Oklahoma Joe offset cabinet smoker, Lodge hibachi, Pitt Boss Tailgater
Maverick ET 733
Favorite Cook - Sausage, any kind of sausage!
Just finished slicing venison pastrami. 2 lb roast used a recipe for regular beef pastrami. Put roast in a hard plastic container and covered with the corning liquid. Put a stainless steel rack on top of it to keep it submerged. Put in the refrigerator for 5 days. Pulled it out, dried it off, rubbed it down with light olive oil, and put on a thick coating of a 50/50 mix of coarse ground black pepper and coriander seeds. Put it on a pellet smoker with hickory pellets and smoked it to an internal temperature of 140 degrees. Every 20 minutes I spritzed it with light olive oil, turning each time. When it reached 140 I pulled it off, vaccume sealed it, and put it in a 150 degree sous vide for 24 hours. Pulled it out, cooled it to room temp, then refrigerated it overnight.
when I took it out this morning the roast was really hard but when I sliced it, it was super tender and delicious! Put it on the electric slicer and it is better than anything I have bought at the deli!
Comment