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Cooking Forum
Venison Pastrami
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<blockquote data-quote="TAFKAP" data-source="post: 4735658" data-attributes="member: 7776"><p>So with my corned venison from the other day, I took a 3~ish pound chunk and coated it in seasonings to make a pastrami. I've only sliced up a wonky side muscle to try it, and the pepper is pretty powerful. I think I'm going to knock off a bit of the coating before I start slicing it. But I lightly smoked it on Monday night with apple and maple chunks. Refrigerated it overnight, and attempted steaming it in the oven. In reality, it roasted for 5 hours over a pan of hot water. The taste is great, but too peppery.....and if I'm saying that, it really is.</p><p></p><p>toasted 4 tbsp Telicherry peppercorns with 2 tbsp of coriander seeds</p><p>grind in coffee grinder to a coarse powder</p><p>pulverize the grind in a mortar & pestle for a more uniform rub</p><p>mix in 1/2 tsp of mustard powder, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp brown sugar, and 1 tbsp kosher salt</p><p></p><p>Coat liberally and press into the meat. Probably a little too liberally, but hey.....</p><p></p><p>Smoke for 3 hours & chill overnight</p><p></p><p>"Steam" for 5 hours & chill overnight.</p><p></p><p>I'll slice it up tonight and decide what the fate will be. </p><p></p><p><img src="https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/54730992_940716260475_1860927806582554624_n.jpg?_nc_cat=110&_nc_ht=scontent.fmem1-2.fna&oh=1963fcb176b778a589ce30c7608857f8&oe=5D4B03BE" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="TAFKAP, post: 4735658, member: 7776"] So with my corned venison from the other day, I took a 3~ish pound chunk and coated it in seasonings to make a pastrami. I've only sliced up a wonky side muscle to try it, and the pepper is pretty powerful. I think I'm going to knock off a bit of the coating before I start slicing it. But I lightly smoked it on Monday night with apple and maple chunks. Refrigerated it overnight, and attempted steaming it in the oven. In reality, it roasted for 5 hours over a pan of hot water. The taste is great, but too peppery.....and if I'm saying that, it really is. toasted 4 tbsp Telicherry peppercorns with 2 tbsp of coriander seeds grind in coffee grinder to a coarse powder pulverize the grind in a mortar & pestle for a more uniform rub mix in 1/2 tsp of mustard powder, 1 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp brown sugar, and 1 tbsp kosher salt Coat liberally and press into the meat. Probably a little too liberally, but hey..... Smoke for 3 hours & chill overnight "Steam" for 5 hours & chill overnight. I'll slice it up tonight and decide what the fate will be. [img]https://scontent.fmem1-2.fna.fbcdn.net/v/t1.0-9/54730992_940716260475_1860927806582554624_n.jpg?_nc_cat=110&_nc_ht=scontent.fmem1-2.fna&oh=1963fcb176b778a589ce30c7608857f8&oe=5D4B03BE[/img] [/QUOTE]
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