processhead thanks. In my chipped venison recipe I use TQ , I like the results, but someone thought I should use cure since I smoked them. Im not opposed to it, but I get good results now and dont want to screw it up. Maybe you read about it in the “chipped deer” thread towards the last post. I would appreciate your input.

I read through the chipped deer thread and I think the comment on TQ was the fact that it contains sodium nitrate and most other cures do not. The argument against using cures with nitrate in them has to do with cooking at high temperature and formation of nitrosamines. With chipped venison preparation in the kitchen, it seems unlikely that you would see those high temperatures, so I think that any risks are very minor when used the way we are using it.

I think the best reason for using Cure #1 in processing is the correct amount to use for good, safe results is well documented and straight forward. Directions for using TQ are less so, IMO.

I was actually thinking about it today and was considering what combination of those ingredients I would use if I were to come up with a substitute.

Reality is, I tend to stick with something that works unless it becomes unavailable and I am forced to come up with an alternative.

Here is where I am pumping them with a cure made of water, Tenderquick, brown sugar, and garlic powder.
This was also the first time I tried out my Walton’s brine pump system. Happy to report it works very well for pumping fresh meat.

Next they get a dry rub of more Tenderquick, salt, chopped fresh garlic, onion powder, brown sugar, black pepper. Then into a 2 gallon zip lock back to cure in the refrigerator for 4 days.

Day 4, out of the bag for a fresh water soak. Rinsed off the chopped garlic and curing spices, before allowing to air dry.
Then a dry rub of seasonings, ground pepper, coriander, and brown sugar before smoking. The roast in the upper right corner was also dusted with dried red pepper flakes as an experiment.

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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:

1. How did you store this?
2. Do you notice any flavor or texture differences being nearly 11 months old?
3. 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 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:

1. How did you store this?
2. Do you notice any flavor or texture differences being nearly 11 months old?
3. 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.

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:

1. How did you store this?
2. Do you notice any flavor or texture differences being nearly 11 months old?
3. What would you have done different?