Reply With QuoteThe first picture is seasoned after the brine, next was after smoking and into a pan with water to steam them a bit. And of course the final product.
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Venison pastrami
A few years ago I started making corned beef when I found a brisket on sale, making corned beef and cabbage out of the point cut. I figured what the heck I'll try my hand at making pastrami out of the flat. Well it was a success. So I figured I'd do it with a venison roast. Wow did it come out great. I helped out a buddy cut up his deer and I had a successful season as well so I did two for him and two for us. Everyone that try's it loves it. I got a little heavy handed with the pepper on these but still good.
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Looks amazing and the pepper amount looks good to me. Very nice and I’m sure very tasty.
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I agree with SD, red meat & black pepper were made for each other. Great job, what's the shipping costs? I'm sure I have something to trade with you.
If I die from a Deadly Sin it will be Gluttony!
"Formerly known as rojoguio"SuperDave336 LIKED above post
S10CHEVY haha
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That does look wonderful!
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Awesome stuff!
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Nice
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Well done! I do the same with briskets as you do. The traditional deep red color you produced is excellent. In your brine pickling mix, I assume you use sodium nitrate for that color? Can't get mine that red. Brine for 5 days, flip and repeat for another 5 days - weigh down brisket to keep from floating. Brine replaced after the first 5 days.
Contrary to some might believe, the red comes from the sodium nitrate - not how it's cooked. Where do you get your sodium nitrate mix? I used to get mine from a local pharmacist, can't find it anymore locally.
Thanks for your post. Got me thinking.
Randy Andres
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You are correct Sir, sodium nitrate. 99% of the time I make my own brine, however this time I used a pre-made packet that I grabbed at the sportmans show along with some sausage seasoning mixes (the guy was a good salesman) lol. It tasted just like mine. I use a pail with a large ziplock bag for a liner with the air squeezed out and just turn it over once a day. It was a 10 day brine but I left it in 14 days only because that's when I had the time to smoke it. I get my sodium nitrate (Prague powder) off Amazon along with the large bags.
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For those interested this book is great , well written, easy to read, good recipes.
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