M
Meat Hunter
Guest
Venison Pastrami This is a smoke I did a while back.
Between myself, the daughter and the boy, we harvested 4 deer. Not too bad this year.
Started out with the spices.
Added all that to some water to make a brine. This pic is after the mix simmered for a bit. The smell was fantastic.
Next, took two 2 1/2 pound roasts and injected the brine into them. You could see them swell up.
Next came the dry rub.
Here it is all rubbed down and ready for a week nap in the fridge.
After the week was up, removed from the fridge and washed off the rub, then applied the rub for the smoke. Yes, there were two different rubs used. One while it cured, one for the smoke.
Rub for the smoke.
Out of the smoker after spending 6 hours in there at 210 degrees. Would you believe this was done in my Big Chief Smoker? It was,but I had to wrap it up in 6" of insulation as it was 9 degrees here today. Just did not want to tend to the stick burner in this weather.
After a rest for 30 minutes in foil along with some beef broth, I unwrapped it and cut it in half.
I couldnt resist a slice or two. You really should let it sit in the fridge overnight, but I wanted to try it before heading into work tonight.
The taste of this was really really good. It was so tender you thought you were eating fillet mignon. No kidding. A for sure do again smoke.
Between myself, the daughter and the boy, we harvested 4 deer. Not too bad this year.
Started out with the spices.
Added all that to some water to make a brine. This pic is after the mix simmered for a bit. The smell was fantastic.
Next, took two 2 1/2 pound roasts and injected the brine into them. You could see them swell up.
Next came the dry rub.
Here it is all rubbed down and ready for a week nap in the fridge.
After the week was up, removed from the fridge and washed off the rub, then applied the rub for the smoke. Yes, there were two different rubs used. One while it cured, one for the smoke.
Rub for the smoke.
Out of the smoker after spending 6 hours in there at 210 degrees. Would you believe this was done in my Big Chief Smoker? It was,but I had to wrap it up in 6" of insulation as it was 9 degrees here today. Just did not want to tend to the stick burner in this weather.
After a rest for 30 minutes in foil along with some beef broth, I unwrapped it and cut it in half.
I couldnt resist a slice or two. You really should let it sit in the fridge overnight, but I wanted to try it before heading into work tonight.
The taste of this was really really good. It was so tender you thought you were eating fillet mignon. No kidding. A for sure do again smoke.