Venison Pastrami
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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
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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?
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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.
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I posted the recipe. It is a scan and not the best quality. Hope it is readable.
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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?
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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?
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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.
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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
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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!
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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…
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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.
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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
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Now that is some nice looking pastrami!!! I am with calldoctoday that I would sit and make myself a major glutton
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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.
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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
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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
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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.
processhead Great info, thanks for posting
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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.
processhead nothing wrong with that. It looks great
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