Author Topic: Corned Mule Deer (Read 8689 times)

Quote from: Timberstalker on January 12, 2018, 05:40:59 PM
I’ll be over in about 30 minutes.

Looks awesome. Thanks for sharing.

Come on over!
Or/and some Ruben sandwiches in the woods spring bear hunting...

I’ll take you up on the spring bear hunt!

HUNTINCOUPLE · « **Reply #10 on:** January 12, 2018, 08:05:07 PM »

You hit the nail on the head with both!!!!!!!

92xj · « **Reply #11 on:** January 12, 2018, 08:19:11 PM »

Quote from: Chase2008 on January 12, 2018, 07:57:32 PM

Damn. That looks good. May have to try that this weekend

You'll need to find at least a six day weekend!

Chase2008 · « **Reply #12 on:** January 12, 2018, 10:21:40 PM »

Ok maybe I will start it Monday so ready for next weekend

NRA4LIFE · « **Reply #13 on:** January 13, 2018, 01:16:53 PM »

Looks great! I'm going to do the same in March for St. Pats day with some moose.

Fletch · « **Reply #14 on:** January 15, 2018, 02:43:58 PM »

I ate my last piece of corned elk last week. Cooked it in the slow cooker with onions and beef broth...just peel it off in strings and it is D-E- licious... I have 3 more chunks soaking now. I definitely want to try the Pastrami route this go around. Thanks for the rub recipe.

Avalanche · « **Reply #15 on:** February 03, 2018, 02:13:46 PM »

Thanks for sharing the photos and recipe. I made the pastrami with that recipe and it was awesome. Great sandwiches all week.

92xj · « **Reply #16 on:** February 03, 2018, 02:18:43 PM »

Quote from: Avalanche on February 03, 2018, 02:13:46 PM

Thanks for sharing the photos and recipe. I made the pastrami with that recipe and it was awesome. Great sandwiches all week.

Nice! Glad it worked out for you. We really enjoyed it and will be putting the last of our roast in the brine soon.

fortrich · « **Reply #17 on:** February 10, 2018, 02:26:25 AM »

Looks really good! Could be made into a goulash too

h20hunter · « **Reply #18 on:** February 10, 2018, 06:59:37 AM »

Nice! I've got a pastrami cured 2 lb roast going in the smoker soon ss I've had my coffee.

lokidog · « **Reply #19 on:** February 10, 2018, 07:04:59 AM »

One of my son's favorite meals is smoked venison cut really thin then served French Dip style.

Those look great!

Karl Blanchard · « **Reply #20 on:** February 10, 2018, 07:08:22 AM »

That looks amazing!!!! I need to try pastrami next year. A buddy did a bunch with goose this year and it turned out fantastic!

crnbndr · « **Reply #21 on:** February 11, 2018, 07:31:35 AM »

Looks great! What does steaming the pastrami do to enhance it?

CaNINE · « **Reply #22 on:** February 11, 2018, 09:13:40 AM »

OK I'm definitely inspired to give this a try with a bear roast.

NRA4LIFE · « **Reply #23 on:** February 11, 2018, 04:50:32 PM »

Canine, my favorite game meat to corn is bear. Definitely give it a go. I guarantee you will be corning a lot of bear meat.

h20hunter · « **Reply #24 on:** February 11, 2018, 04:58:05 PM »

Here you go...yesterday....sliced thin with mustard, cheese, and cracker....

92xj · « **Reply #25 on:** February 11, 2018, 05:28:52 PM »

Quote from: crnbndr on February 11, 2018, 07:31:35 AM

Looks great! What does steaming the pastrami do to enhance it?

I steamed while smoking, felt like it couldn't hurt and kept it from getting too dry, though I'm not sure it would have been overly dry without the steam. Will try without steaming next time to test.

92xj · « **Reply #26 on:** February 11, 2018, 05:30:30 PM »

Quote from: h20hunter on February 11, 2018, 04:58:05 PM

Here you go...yesterday....sliced thin with mustard, cheese, and cracker....

Looks killer waterhunter!

lokidog · « **Reply #27 on:** February 11, 2018, 07:13:33 PM »

Quote from: h20hunter on February 11, 2018, 04:58:05 PM

Here you go...yesterday....sliced thin with mustard, cheese, and cracker....

Is that a round roast? Looks yummy.

CaNINE · « **Reply #28 on:** February 12, 2018, 06:45:34 AM »

Oh yeah that looks good.

what is the difference between corned meat and pastrami?

92xj · « **Reply #29 on:** February 12, 2018, 06:57:27 AM »

Quote from: CaNINE on February 12, 2018, 06:45:34 AM

Oh yeah that looks good.

what is the difference between corned meat and pastrami?

Both brined and cured the same.
Traditional corned meat is then boiled before serving.
Pastrami is rubbed with spices and then smoked after the brine/cure.

CaNINE · « **Reply #30 on:** February 12, 2018, 07:07:53 AM »

Thanks xj - after the smoke phase the recipe for pastrami I have calls for a 30 - 60 minute steam in a covered roasting pan before serving. I'm assuming that step is optional and depends upon how you want to serve the final product.

92xj · « **Reply #31 on:** February 12, 2018, 07:11:09 AM »

Quote from: CaNINE on February 12, 2018, 07:07:53 AM

Thanks xj - after the smoke phase the recipe for pastrami I have calls for a 30 - 60 minute steam in a covered roasting pan before serving. I'm assuming that step is optional and depends upon how you want to serve the final product.

I steamed while smoking with my last one. Pulled off smoker and let cool as long as I could stand it before slicing thin. I do think that it was the best a day later after cooling way down in the fridge for a day. Though I would eat the whole thing hot off the smoker as that was amazing as well.

CaNINE · « **Reply #32 on:** February 12, 2018, 07:20:24 AM »

Sounds like I need to make two roasts and try them in different styles - dang I'm getting hungry for some hash.

lokidog · « **Reply #33 on:** February 12, 2018, 09:42:00 AM »

For a quick and also delicious pastrami, get a bunch of corned beef when it goes on sale after St Patty's Day and smoke that, OMG, yum!

runamuk · « **Reply #34 on:** February 13, 2018, 04:23:11 PM »

I have pastrami envy

I haz no pastrami (deer, elk, bovine or otherwise)

h20hunter · « **Reply #35 on:** March 10, 2018, 09:30:27 AM »

Round 2.

10 day cure/brine. Slow smoke all day with pecan in the beginning. At 150 int bumped the temp to get over 165. Let cool then vac pavked and left in the fridge for a week. Sliced this am prepping for tonight. This is like candy!

lokidog · « **Reply #36 on:** March 10, 2018, 04:00:26 PM »

Looks delish...

Sent from my SM-G950U using Tapatalk

Timberstalker · « **Reply #37 on:** March 10, 2018, 05:36:39 PM »

Good looking stuff here!

quadrafire · « **Reply #38 on:** March 12, 2018, 05:26:24 PM »

yummmmmmmm....missed this thread and resurrected an old one. All good. Carry on!!!!!
post post up any new revelations. Haha

Cuda · « **Reply #39 on:** March 12, 2018, 08:38:39 PM »

I just finished a batch last weekend (mule deer and whitetail) and it was some of the best meat I have ever had. Man why was I not doing this all along. I made several extra and vacuum sealed them (brined but uncooked) for later.

If I have any roasts left I think I'll cook/smoke them and pack em in on hunting trips next fall...if I can keep myself from eating it all!

lokidog · « **Reply #40 on:** March 12, 2018, 09:03:30 PM »

My son should be getting a bear in WI next Fall, looking forward to doing corned bear as well.

Calvin Rayborn · « **Reply #41 on:** March 17, 2018, 09:57:21 PM »

Looks darn good!

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Author Topic: Corned Mule Deer (Read 8689 times)

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