Some Venison Pastrami

[cowgirl]

These are a couple of small hind quarter roasts from a little buck I got this fall.

The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

I mix the cure, rub onto the meat and shake off any excess..










I wrap it and let it cure...this batch cured for 5 days.
Then I soak in fresh water for a couple of hours...





Before smoking, I season it with a mixture of garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds...

Then put it on the smoker with a bit of hickory...





After smoking, I wrap in foil and fill the pouch with beef broth. It steams a bit and makes sure the pastrami is moist.
I let this sit for at least 30 minutes...








I like it with spicy brown mustard, melted cheese and some twangy green tomato dill pickles.





Thanks for checking out my venison pastrami. :)

[Consiglieri]

You did it to me again!  Nice work. 

[deb415611]

Wow, that looks good Cowgirl.   

I was just thinking about putting brisket on the shopping list for tomorrow.  Now I need to get one though I wish I had access to venison.

[Mr Walleye]

Absolutely looks fantastic CowGirl!

Mike

[cowgirl]

Thank you Consiglieri, Deb and Mike!  :)

[Tenpoint5]

Looks great Cowgirl. I have two whole hindquarters in the freezer that I was gonna make into ham. Might just give this a try with one of them. When I get a chance, been busier than a one legged man at a butt kicking contest for some reason lately.