Venison Pastrami
-
That looks amazing!
-
My mouth is watering!!!
-
Pastrami has become one of my favorite regular processes for venison. There is not much preparation and it comes out very good.
I have been making it from a recipe a friend gave me over 10 years ago.
Between the curing , seasonings, and smoking, when it’s finished, most people don’t realize it’s venison. It slices nice and thin for sandwiches and makes a respectable S.O.S when cooked up in a white gravy.
I made a special trip to the bakery for some good rye bread to make my pastrami sandwich yesterday.
Paul
-
Pastrami has become one of my favorite regular processes for venison. There is not much preparation and it comes out very good.
I have been making it from a recipe a friend gave me over 10 years ago.
Between the curing , seasonings, and smoking, when it’s finished, most people don’t realize it’s venison. It slices nice and thin for sandwiches and makes a respectable S.O.S when cooked up in a white gravy.
I made a special trip to the bakery for some good rye bread to make my pastrami sandwich yesterday.
processhead said in Venison Pastrami:
Pastrami has become one of my favorite regular processes for venison. There is not much preparation and it comes out very good.
I have been making it from a recipe a friend gave me over 10 years ago.
Between the curing , seasonings, and smoking, when it’s finished, most people don’t realize it’s venison. It slices nice and thin for sandwiches and makes a respectable S.O.S when cooked up in a white gravy.
I made a special trip to the bakery for some good rye bread to make my pastrami sandwich yesterday.
You wouldn’t share the recipe would you?
-
processhead said in Venison Pastrami:
Pastrami has become one of my favorite regular processes for venison. There is not much preparation and it comes out very good.
I have been making it from a recipe a friend gave me over 10 years ago.
Between the curing , seasonings, and smoking, when it’s finished, most people don’t realize it’s venison. It slices nice and thin for sandwiches and makes a respectable S.O.S when cooked up in a white gravy.
I made a special trip to the bakery for some good rye bread to make my pastrami sandwich yesterday.
You wouldn’t share the recipe would you?
@ndmike said in Venison Pastrami:
processhead said in Venison Pastrami:
Pastrami has become one of my favorite regular processes for venison. There is not much preparation and it comes out very good.
I have been making it from a recipe a friend gave me over 10 years ago.
Between the curing , seasonings, and smoking, when it’s finished, most people don’t realize it’s venison. It slices nice and thin for sandwiches and makes a respectable S.O.S when cooked up in a white gravy.
I made a special trip to the bakery for some good rye bread to make my pastrami sandwich yesterday.
You wouldn’t share the recipe would you?
No problem. I will see if I can figure out how to post it in the user recipes category.
-
I posted the recipe. It is a scan and not the best quality. Hope it is readable.
-
I make a venison pastrami that we all like here at home, however I have always questioned the amount of salt sure that goes in it. The recipe I have is for 4lbs of meat, but it calls for 8 tsp of instacure. Is that too much for that small amount of meat?
-
Was hankering for some pastrami on rye this morning. This is some pastrami I made in December from the hindquarters of a doe I shot.
Before and after slicing.
processhead Absolutely gorgeous. Did you do the pastrami on Jewish Rye with butter or plain?
-
I posted the recipe. It is a scan and not the best quality. Hope it is readable.
processhead Thanks for the recipe, the pastrami looks awesome.
-
I make a venison pastrami that we all like here at home, however I have always questioned the amount of salt sure that goes in it. The recipe I have is for 4lbs of meat, but it calls for 8 tsp of instacure. Is that too much for that small amount of meat?
HerbcoFood said in Venison Pastrami:
I make a venison pastrami that we all like here at home, however I have always questioned the amount of salt sure that goes in it. The recipe I have is for 4lbs of meat, but it calls for 8 tsp of instacure. Is that too much for that small amount of meat?
Probably depends on the recipe. If the cure is part of a cover brine then all that cure isn’t going to end up in the meat
If it is a dry rub, then yes, that is a lot of instacure #1
-
processhead Absolutely gorgeous. Did you do the pastrami on Jewish Rye with butter or plain?
calldoctoday said in Venison Pastrami:
processhead Absolutely gorgeous. Did you do the pastrami on Jewish Rye with butter or plain?
I like the fresh rye bread they bake at our Hy-Vee stores. They call it Jewish Salt Rye.
And yes, I will slather with that fresh bread with butter because, because, well…it is just so good!
-
calldoctoday said in Venison Pastrami:
processhead Absolutely gorgeous. Did you do the pastrami on Jewish Rye with butter or plain?
I like the fresh rye bread they bake at our Hy-Vee stores. They call it Jewish Salt Rye.
And yes, I will slather with that fresh bread with butter because, because, well…it is just so good!processhead I could sit there & make a glutton of myself with that, it is so good. I used to sit with my grandfather when I was a kid & he got me started on that very same stuff with a little cheese here & there. I have found it is not for everyone, but I sure do like it. Every now & then though…
-
calldoctoday Yes, and how about those caraway seeds? Also not for everyone, but I think it really adds to rye bread.
I learned to like rye bread when I was a kid and my mom and dad would make rye toast and serve it with jaternice for breakfast.
Reminds me, time to make a few lbs of that little delicacy. -
HerbcoFood said in Venison Pastrami:
I make a venison pastrami that we all like here at home, however I have always questioned the amount of salt sure that goes in it. The recipe I have is for 4lbs of meat, but it calls for 8 tsp of instacure. Is that too much for that small amount of meat?
Probably depends on the recipe. If the cure is part of a cover brine then all that cure isn’t going to end up in the meat
If it is a dry rub, then yes, that is a lot of instacure #1
processhead Yes it goes into the brine after it has chilled.
-
Was hankering for some pastrami on rye this morning. This is some pastrami I made in December from the hindquarters of a doe I shot.
Before and after slicing.processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
-
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
Ridley Acres said in Venison Pastrami:
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
I took the finished pastrami and cut it into 2-3 lb chunks of roughly the same size. Then I individually vacuum sealed them and froze them.
When I want to serve some, I thaw out one of the chunks in the refrigerator and slice it up thinly on my slicer.
Like most meats that have been frozen and thawed, I will have some moisture pulls out of the meat to the surface. Flavor and texture do not change too much on the frozen/thawed product.
At this point, I don’t know of a better way to store it. It probably freezes and stores better than a lot of other things do.
Paul
-
Now that is some nice looking pastrami!!! I am with calldoctoday that I would sit and make myself a major glutton
-
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
Ridley Acres When I make mine, after it’d done smoking I slice it and vacuum seal it in small portions for the freezer. I haven’t noticed anything different from the day I made to eating it months later.
-
Ridley Acres said in Venison Pastrami:
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
I took the finished pastrami and cut it into 2-3 lb chunks of roughly the same size. Then I individually vacuum sealed them and froze them.
When I want to serve some, I thaw out one of the chunks in the refrigerator and slice it up thinly on my slicer.
Like most meats that have been frozen and thawed, I will have some moisture pulls out of the meat to the surface. Flavor and texture do not change too much on the frozen/thawed product.
At this point, I don’t know of a better way to store it. It probably freezes and stores better than a lot of other things do.
processhead & HerbcoFood thanks for the info
-
Ridley Acres said in Venison Pastrami:
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
I took the finished pastrami and cut it into 2-3 lb chunks of roughly the same size. Then I individually vacuum sealed them and froze them.
When I want to serve some, I thaw out one of the chunks in the refrigerator and slice it up thinly on my slicer.
Like most meats that have been frozen and thawed, I will have some moisture pulls out of the meat to the surface. Flavor and texture do not change too much on the frozen/thawed product.
At this point, I don’t know of a better way to store it. It probably freezes and stores better than a lot of other things do.
processhead said in Venison Pastrami:
Ridley Acres said in Venison Pastrami:
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
I took the finished pastrami and cut it into 2-3 lb chunks of roughly the same size. Then I individually vacuum sealed them and froze them.
When I want to serve some, I thaw out one of the chunks in the refrigerator and slice it up thinly on my slicer.
Like most meats that have been frozen and thawed, I will have some moisture pulls out of the meat to the surface. Flavor and texture do not change too much on the frozen/thawed product.
At this point, I don’t know of a better way to store it. It probably freezes and stores better than a lot of other things do.
Here are some pics I took this morning just prior to slicing of that 9 month old pastrami.
Flavor and texture was great. The original bright internal color may have faded slightly.
Paul
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
