Venison Pastrami is on the menu

[Ætheling]

3 Sirloins totaling 7 pounds net product. Brined, rolled in cracked white, pink, green, and black peppercorns with cracked coriander. Smoked 8 hours at 180 over maple, peppercorn, rosemary, and thyme to 150 IT.




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[Ætheling]

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[Ætheling]

I have homemade garlic kraut and Russian. Need to hit the store for sourdough rye and swiss. Will post pics of that later.


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[Ætheling]

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[Kmart49]

That looks awesome!!

[easeup]

need a sampler for sure

[diamond10x]

Deliciousness. I’ve been needing to get a slicer like what you have as it’s a pain slicing it with a knife.

[Kevin]

Interesting. I cooked mine to 190 or something like a brisket and it was dry.

[Ætheling]

Lunch is good


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[Ætheling]

Interesting. I cooked mine to 190 or something like a brisket and it was dry.

Yeah thats a no go with venison. I go 150, its cured so safe to eat even like that but I reheat in a water bath to not lose any moisture. Apparently thats how the jewish delis heat up corned beef and pastrami. Small pyrex container. Just enough water to wet the entire bottom. Maybe half oz. then cover with towel and microwave or bake till its steamy.


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[hoythunter02]

Man that looks delicious! Well worth the work involved.


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[Ætheling]

I did this before with top round muscle and it was delicious but I knew the sirloins would be perfect size for sammich meat plus with the grain running length wise it would be more tender. Extremely tender it turns out.


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[Ætheling]

Deliciousness. I’ve been needing to get a slicer like what you have as it’s a pain slicing it with a knife.

Yeah, arthritis inducing lol. Mine is a cheapo Academy brand one. Works just fine for my purposes.


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[Rubi513]

That looks great.
How long did you brine?

[Ætheling]

That looks great.
How long did you brine?

8 days. Recipe said 5 min 10 max.


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