Venison Pastrami by H20

[h20hunter]

Decided to throw a hunk of meat in the brine.  Will soak all week. Pictured spice blend brought to a boil, cooled with ice, add kosher salt and prauge liwder, drop in big ziplock and put it in the fridge. Give it a shake once a day. Goes in the smoker a week from now.

[merkaba93]

This should be good!

[Dhoey07]

Good luck my man, hope it turns out great 

I have no clue why it took me so long to try doing one but it will be a regular thing from here on out.

[boneaddict]

This should be YUM 

[h20hunter]

Here it is. Smoked yesterday, vac packed, sliced this am. Going to sizzle in a little bacon grease and have with my eggs.

[Timberstalker]

Goodness!
Looks awesome.  Thanks for sharing.

[Whitpirate]

Looks great.  How was your pickling seasoning?  did you account for the extra water in the ice for cooling?  I have found I have to account for the ice or I feel the flavor is more washed out.  I've got 4 corned beef to smoke today and will be making some epic sandwiches later.

[h20hunter]

It could have been a little saltier. I soaked with a few fresh water baths as an experiment.  Yes, i account for ice but each one I knda wing it a bit. This belnd was a little oh maybe nutmeg or cinnamon something stronger tgan the last batch. Still very good.

[boneaddict]

 

[Kc_Kracker]

man this looks good