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Joined: Jan 2005
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OP
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Joined: Jan 2005
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Has anyone made pastrami with deer or bear? I am using Eileen's recipe with a small 2 pound bear roast that the recipe calls for. I started it today (in the refrigerator) and it will go in the smoker with hickory chunks in about 2 weeks. Can't wait to try it!!
Faith and love of others knows no mileage nor bounds. That's simply the way it is.
dogzapper
After the game is over, the king and the pawn go into the same box.
Italian Proverb
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Joined: Jun 2004
Posts: 34,361 Likes: 10
Campfire 'Bwana
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Campfire 'Bwana
Joined: Jun 2004
Posts: 34,361 Likes: 10 |
Do it all the time.
Use Rytek’s recipe
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
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Joined: Feb 2009
Posts: 10,958 Likes: 7
Campfire Outfitter
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Joined: Feb 2009
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I just did 4 Venison roasts using the recipe I found in one of those Cabela's sales catalogs we get in the mail. They've been a big hit.
They say everything happens for a reason.
For me that reason is usually because I've made some bad decisions that I need to pay for.
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Joined: Nov 2007
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Campfire Tracker
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Campfire Tracker
Joined: Nov 2007
Posts: 4,914 Likes: 2 |
Please share the recipies. I have been wanting to do this for a long time.
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Joined: Feb 2009
Posts: 10,958 Likes: 7
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2009
Posts: 10,958 Likes: 7 |
Copied from the Cabela's catalog I mentioned previously.
Venison Pastrami
You can use about any cut of Venison you’d like for this recipe, but the recipe used eye of round because it was thinner and required less curing time. Any roast cut from the round or even a blade steak from the shoulder would do.
Cure:
¼ cup Tender Quick
2 Tbsp. brown sugar
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tsp. paprika
1 Tsp. allspice
Rub:
3 Tbsp. pepper
1 Tsp. ground coriander
1 Tsp. garlic powder
• Mix cure and coat roast thoroughly. You need to pack on the cure , leaving no surface uncovered. Place roast in gallon zip lock and place in fridge.
• Turn roast once or twice a day. After a day or two, liquid will start to appear in the bottom of the bag. This is normal. Total curing time depends on the thickness of your roast, but consider the minimum time 5 days.
• At the end of curing remove the roast from the bag and rinse thoroughly. Soak the roast in a bowl of cold water for a few hours or overnight. Remove from water, rinse and dry thoroughly.
• Coat roast with rub and place in pre-heated smoker. Smoke to 150 degrees (F).
• Place the roast on a sheet of tinfoil, splash with a little beef stock, seal foil tightly. Let this steam for about 30 minutes.
• Remove from foil, slice and enjoy
They say everything happens for a reason.
For me that reason is usually because I've made some bad decisions that I need to pay for.
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Joined: Jan 2005
Posts: 12,478
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2005
Posts: 12,478 |
Faith and love of others knows no mileage nor bounds. That's simply the way it is.
dogzapper
After the game is over, the king and the pawn go into the same box.
Italian Proverb
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Joined: Jan 2005
Posts: 12,478
Campfire Outfitter
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OP
Campfire Outfitter
Joined: Jan 2005
Posts: 12,478 |
Put the bear pastrami in the smoker this morning. Should be ready in a few more hours!
Faith and love of others knows no mileage nor bounds. That's simply the way it is.
dogzapper
After the game is over, the king and the pawn go into the same box.
Italian Proverb
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Joined: Jun 2010
Posts: 125
Campfire Member
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Campfire Member
Joined: Jun 2010
Posts: 125 |
Have not tried this one yet.
We have all her cook books and everything my wife has tried turns out very well.
Eileen has the experience, and more importantly the passion to get these things correct.
Duty, Honor, Country
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