Author Topic: Pastrami  (Read 2991 times)

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Offline Stickhead

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Pastrami
« on: April 08, 2020, 09:47:23 am »
Just finished turning a venison bottom round into pastrami.  This one came out great.




1. Dry brine in the fridge for 6 days, turning daily.
2. Rinse and soak in water overnight in the fridge.
3. Dry and coat with dry rub
4. Smoke at 200 deg for 4 hrs, or until close to 150 deg internal temp.
5. Chill, then slice.

Dry brine:
1/4 cup kosher salt
2 tbsp brown sugar
1 tbsp black pepper
1 tbsp onion powder
1 tbsp garlic powder
1 tsp hot paprika
1 tsp allspice
1/2 Tsp instacure #1

Dry rub:
3 tbsp black pepper
1 tsp ground coriander
1tsp garlic powder
« Last Edit: May 28, 2020, 05:02:39 pm by Stickhead »

Offline Pat B

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Re: Pastrami
« Reply #1 on: April 08, 2020, 10:03:21 am »
Pastrami on pumpernickel rye with spicy mustard and Swiss cheese toasted on a pannini(sp) press. Yum!!!!! One of my favorites.
Make the most of all that comes and the least of all that goes!    Pat Brennan  Brevard, NC

Offline chamookman

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Re: Pastrami
« Reply #2 on: April 09, 2020, 02:09:45 am »
I'm with You Pat ! Nicely done  -C- ! Bob
"May the Gods give Us the strength to draw the string to the cheek, the arrow to the barb and loose the flying shaft, so long as life may last." Saxon Pope - 1923.

Offline Hawkdancer

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Re: Pastrami
« Reply #3 on: April 09, 2020, 11:12:27 am »
Looks very yummy, but I'll have to pass on the pumpernickel rye and mustard, they do bad things to my tummy!  Whole wheat sourdough bread with a bit of mayo and the Swiss cheese and I'm in!  Maybe toasted enough to melt the cheese!
Hawkdancer
Life is far too serious to be taken that way!
Jerry

Offline Stickhead

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Re: Pastrami
« Reply #4 on: April 09, 2020, 11:54:37 am »
I like using it in a Reuben, instead of corned beef.  Kicks it up a notch.

Offline Stoker

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Re: Pastrami
« Reply #5 on: April 09, 2020, 12:43:35 pm »
I'll have to give this a go. Looks good
Thanks Leroy
Bacon is food DUCT tape - Cipriano

Offline neuse

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Re: Pastrami
« Reply #6 on: April 10, 2020, 06:56:04 am »
Looks great.

I will try this next year, thanks for the recipe.

Offline PEARL DRUMS/PEARLY/PD/DRUMS

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Re: Pastrami
« Reply #7 on: April 10, 2020, 11:11:31 am »
I did that a few years back with some venison rounds. My favorite way to eat was on a grilled cheese with good bread and good block cheese. It was amazing. Nice work, the color tells the story.
Only when the last tree has died and the last river has been poisoned and the last fish has been caught will we realize we cannot eat money.

Offline Hawkdancer

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Re: Pastrami
« Reply #8 on: April 10, 2020, 11:53:49 am »
Not familiar with Instacure #1 -  what's the sources?  Thanks
Hawkdancer
Life is far too serious to be taken that way!
Jerry

Offline Stoker

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Re: Pastrami
« Reply #9 on: April 10, 2020, 04:20:11 pm »
Not familiar with Instacure #1 -  what's the sources?  Thanks
Hawkdancer

Same as Prague #1
Thanks Leroy
Bacon is food DUCT tape - Cipriano

Offline JW_Halverson

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Re: Pastrami
« Reply #10 on: April 11, 2020, 10:20:41 am »
I brought some corned venison to the Tennessee Classic a few years back. I sliced it fine and when everyone was in line for the Saturday night feed, I walked it down the line to give as many folks as possible a taste. I got a lot of compliments and I hope it convinced folks to try the classic style of meat preservation.

I've done pastrami, too. The smoke and coriander really fits well with the flavor of the venison.  Recently I read an article about the history of pastrami and the author suggests that the original pastrami was made from goose breast. Coincidentally, the next week I ended up in a conversation with a guy that is an avid goose hunter and hobby chef. He started to rave on just how perfect goose breast is for....yup, pas-traaaah-meeee! 

For those that cannot procure a source of Prague powder, pink salt, or Instacure #1, you can replace the regular salt and curing salts with an equal amount of Morton's TenderQuick.

Be sure to do your research into curing meats, half cured is half safe. That means you got a pretty high chance of getting sick or dead. If you are unsure about curing times, brine it longer, AND NEVER FORGET TO TURN THE MEAT EVERY 12 HOURS. If the brine seems to turn ropey, slimy, or semi-jellied, just rinse the meat well in cold running water and replace the salt with the same amount the recipe called for and continue.
Guns have triggers. Bicycles have wheels. Trees and bows have wooden limbs.

Offline BowEd

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Re: Pastrami
« Reply #11 on: April 12, 2020, 07:48:32 am »
Good post fellas.Love the he!! out of that stuff.Made some myself too.
BowEd
You got to stand for something or you'll fall for anything.
Ed

Offline jimmi the sammi

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Re: Pastrami
« Reply #12 on: May 02, 2020, 07:39:32 pm »
Loved the looks of the finished product so made some up out of pronghorn rump roasts.  Followed the directions and it turned out excellent!  Be making more of this recipe for sure.  Thanks for sharing.

Offline JW_Halverson

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Re: Pastrami
« Reply #13 on: May 08, 2020, 11:53:52 am »
Loved the looks of the finished product so made some up out of pronghorn rump roasts.  Followed the directions and it turned out excellent!  Be making more of this recipe for sure.  Thanks for sharing.

I am not surprised you would have good results, Jim, being a detail-oriented guy.

Anymore, I would rather carry a few slices of corned venison/pastrami in my pocket for a day in the woods than jerky or salami.
Guns have triggers. Bicycles have wheels. Trees and bows have wooden limbs.

Offline Hawkdancer

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Re: Pastrami
« Reply #14 on: May 08, 2020, 02:18:18 pm »
Just looked at the recipe and it says 1/4 kosher salt - 1/4 what of kosher salt?  Pink Himalayan salt I can get.  Prague #1 I don't know!  The other stuff I got, now to find some wild meat!
Hawkdancer
Life is far too serious to be taken that way!
Jerry