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Community => Butchering, Cooking, Recipes => Topic started by: merkaba93 on March 22, 2017, 06:28:52 PM

Title: Venison Lunch Meats.....
Post by: merkaba93 on March 22, 2017, 06:28:52 PM: Venison/Pork Mortadella and Venison Pastrami sandwich. Homemade chips and Pickles of course.
Title: Re: Venison Lunch Meats.....
Post by: Timberstalker on March 22, 2017, 06:31:49 PM: Good lord. Is there anything you can't make?
Looks awesome.
Title: Re: Venison Lunch Meats.....
Post by: idaho guy on March 23, 2017, 10:30:42 AM: Mind sharing some lunch meat recipes? I have been wanting to do this for a long time never seen anyone who made it. My wife spends thousands on store bought lunch meat for the kids lunches. Or I would bring the meat to you if you do this as a business
Title: Re: Venison Lunch Meats.....
Post by: merkaba93 on March 23, 2017, 10:47:59 AM: So Venison Pastrami isn't too difficult. Mortadella is extremely difficult, so lets start with Pastrami.
Heat 4 cups water over high heat and dissolve 1.5 cups kosher salt, 1 cup white sugar, 1/2 cup brown sugar and 6 teaspoons insecure #1 (pink salt, dc cure #1). Add another 12 cups cold water to cool your brine. Add some aromatics, 1 bulb garlic (don't waster your time pealing, just cut across the widest part), 2 med yellow onions quartered.
Add to brine: 1 teaspoon black peppercorns, 1 teaspoon yellow mustard seeds, 1/2 teaspoon brown mustard seeds, 1/2 teaspoon coriander seeds, 1/2 teaspoon red chili flake, 3 bay leafs, 2 allspice berries and 1 whole clove.
Place a venison roast (or two) about 5 lbs worth into the brine and keep cool for 3 days.
Remove from brine and dust with ground coriander and ground white and black pepper. Hot smoke until it reaches 150 internally, I usually use alder to smoke with.
Let cook and slice as thin as possible. Having a meat slicer is a nice perk.
Just before serving warm gently in a pan with about 1/2 in of beef stock in it. Keep heat below a simmer.

That's it.
Title: Re: Venison Lunch Meats.....
Post by: Fl0und3rz on March 23, 2017, 11:11:56 AM: Are you trying to get kidnapped and chained to a wall tent cook stove?

Love the posts and interested to hear how you do pickles.
Title: Re: Venison Lunch Meats.....
Post by: merkaba93 on March 23, 2017, 11:18:15 AM: Quote from: Fl0und3rz on March 23, 2017, 11:11:56 AM
Are you trying to get kidnapped and chained to a wall tent cook stove?

Love the posts and interested to hear how you do pickles.

My mom makes the best pickles in the family. She won't tell me the recipe. I'm not even kidding.

Ive made vinegar pickles and fermented pickles. Not sure which one I like more. Honestly I've been making a lot of fermented bok choy pickles lately. SO good. Goes with all the Asian food I make.
Title: Re: Venison Lunch Meats.....
Post by: Fl0und3rz on March 23, 2017, 11:24:34 AM: That's funny. I got the wife's grandmother to give me her secret ginger snap recipe before she passed, and she swore me to secrecy.

The rest of the family went ape, because she never gave it to them.
Title: Re: Venison Lunch Meats.....
Post by: James on March 23, 2017, 01:15:07 PM: Great stuff. Sandwich meat from wild game is on my to do list as well.

What is the reason you slice thin? Is it to help with toughness?

I ask because I generally like very meat heavy sandwiches.
Title: Re: Venison Lunch Meats.....
Post by: idaho guy on March 23, 2017, 01:31:10 PM: thanks for the info! doing it this week
Title: Re: Venison Lunch Meats.....
Post by: merkaba93 on March 23, 2017, 05:54:44 PM: Quote from: James on March 23, 2017, 01:15:07 PM
Great stuff. Sandwich meat from wild game is on my to do list as well.

What is the reason you slice thin? Is it to help with toughness?

I ask because I generally like very meat heavy sandwiches.

Yep easier to chew. Or better "mouth feel" if ya wanna sound snobby about it.