Post by geiyserq on May 24, 2007 17:24:09 GMT 12.75
With today's liberal bag limits on deer in many parts of the country it seems we're always trying to find something "different" to do with all that meat. my answer to that is try giving some of it to me........no, just kidding.
One thing I hate to see is people grinding their whole deer into burger that when they go to prepare they treat it just like beef and wonder why its dried out.............but thats another topic.
Personally, I dont make deer burger. Oh, I grind plenty of it up, but thats to make my GBVSS (Geiyserq's Best Venison Summer Sausage.)
Then I always save some of the deer for whole muscle jerky.
Of course when it comes to the catfish and loin, I am just like any other nimrod. I have wet dreams just thinking about slicing them thin and frying them, Or searing them whole to a medium rare.
But I digress. On your next deer you butcher or have butchered have the hind quarters roasted out by seperating the muscles.
The largest of those muscle roasts is what i use to make venison pastrami. Believe me. Once you've made your own there wont be a big city deli in this country that'll be able to touch yours!
Here's my recipe:
First i make my 2 brines. The first is an injection brine. The second is the soakin brine.
Brine 1.)
3.5 cups of water
2 TBS Tenderquick
2 TBS Brown sugar
2 tsp Granulated garlic
Brine 2.)
4 qts Water
3 c Tenderquick
1/2 c pickling spices (1 jar of McCormicks)
1/2 c brown sugar
4 bay leaves
Take your injection brine and meat injector and shoot as much of brine 1 into the roast(s) as it will hold.
Mix whats left of brine 1 into brine 2 and submerge your roast in it making sure it is completely covered with the solution. Let brine in the refrigerator for 5- 7 days depending on the thickness.
When the brine time is up remove the meat and rinse thouroughly to wash away the pickling spices and loose salt. Next, soak in clean water for 1-2 hours to further release more salt.
Incidentaly, at this point you have corned meat. You could go ahead and prepare just like you do corned beef brisket.
Next its time for the rub that makes pastrami, pastrami.
The Rub
2 TBS Granulated garlic
2 TBS Cracked & ground black peppercorns (about 1.5 cracked to .5 ground)
2 TBS Cracked & ground coriander (same ratio as above)
2 TBS Hungarian paprika
1 TBS Kosher salt
1 TBS Cracked & ground mustard seed (about 3/4 cracked to 1/4 ground)
1 TBS Brown sugar
Thouroughly apply the rub pressing it into the meat. Let sit in frige for at least 1-2 hours
Now its time to smoke it!
I use a Cookshack smoker. It doesnt require water, and operates by a thermostat. Any smoker will do as long as you can control your temperatures. My wood choice is an even mix of cherry and apple.
My temps and times:
1 hr at 130*
1 hr at 170*
1 hr at 200*
1 hr at 220*
1 hr at 250*
Leave the smoker temp at 250* until the internal temp of the meat reaches 167*
Remove from smoker, wrap in foil and let rest on the counter for 20 minutes. Put in the frige uncovered until the temperature equals out. Once cooled you can wrap it in foil or put in a bag.
I love eating this sliced thin on good wheat or rye bread with mayo and american cheese. You, of course can eat it any way you like!
Tips:
Know your smoker! Know how to control the temp.
Buy a remote thermometer, and use it. You can pick them up for less than $25.00. I use remote thermometers so I never have to open the smoker up and loose any heat or smoke. It also allows me to know exactly where the meat temp is at any given time. Every piece of meat is different so cooking strictly by time is a risk.
Meat only accepts smoke upto the point it reaches 140* so dont think you have to keep opening the smoker to add wood for smoke flavor. (Your meat will usually hit the 140 mark somewhere during the time your smoker temp is at 200* and 220*)
And that's it folks! Its a little bit of work, but the satisfaction of turning your game into something that tastes good enuff to sell is just out of this world!
One thing I hate to see is people grinding their whole deer into burger that when they go to prepare they treat it just like beef and wonder why its dried out.............but thats another topic.
Personally, I dont make deer burger. Oh, I grind plenty of it up, but thats to make my GBVSS (Geiyserq's Best Venison Summer Sausage.)
Then I always save some of the deer for whole muscle jerky.
Of course when it comes to the catfish and loin, I am just like any other nimrod. I have wet dreams just thinking about slicing them thin and frying them, Or searing them whole to a medium rare.
But I digress. On your next deer you butcher or have butchered have the hind quarters roasted out by seperating the muscles.
The largest of those muscle roasts is what i use to make venison pastrami. Believe me. Once you've made your own there wont be a big city deli in this country that'll be able to touch yours!
Here's my recipe:
First i make my 2 brines. The first is an injection brine. The second is the soakin brine.
Brine 1.)
3.5 cups of water
2 TBS Tenderquick
2 TBS Brown sugar
2 tsp Granulated garlic
Brine 2.)
4 qts Water
3 c Tenderquick
1/2 c pickling spices (1 jar of McCormicks)
1/2 c brown sugar
4 bay leaves
Take your injection brine and meat injector and shoot as much of brine 1 into the roast(s) as it will hold.
Mix whats left of brine 1 into brine 2 and submerge your roast in it making sure it is completely covered with the solution. Let brine in the refrigerator for 5- 7 days depending on the thickness.
When the brine time is up remove the meat and rinse thouroughly to wash away the pickling spices and loose salt. Next, soak in clean water for 1-2 hours to further release more salt.
Incidentaly, at this point you have corned meat. You could go ahead and prepare just like you do corned beef brisket.
Next its time for the rub that makes pastrami, pastrami.
The Rub
2 TBS Granulated garlic
2 TBS Cracked & ground black peppercorns (about 1.5 cracked to .5 ground)
2 TBS Cracked & ground coriander (same ratio as above)
2 TBS Hungarian paprika
1 TBS Kosher salt
1 TBS Cracked & ground mustard seed (about 3/4 cracked to 1/4 ground)
1 TBS Brown sugar
Thouroughly apply the rub pressing it into the meat. Let sit in frige for at least 1-2 hours
Now its time to smoke it!
I use a Cookshack smoker. It doesnt require water, and operates by a thermostat. Any smoker will do as long as you can control your temperatures. My wood choice is an even mix of cherry and apple.
My temps and times:
1 hr at 130*
1 hr at 170*
1 hr at 200*
1 hr at 220*
1 hr at 250*
Leave the smoker temp at 250* until the internal temp of the meat reaches 167*
Remove from smoker, wrap in foil and let rest on the counter for 20 minutes. Put in the frige uncovered until the temperature equals out. Once cooled you can wrap it in foil or put in a bag.
I love eating this sliced thin on good wheat or rye bread with mayo and american cheese. You, of course can eat it any way you like!
Tips:
Know your smoker! Know how to control the temp.
Buy a remote thermometer, and use it. You can pick them up for less than $25.00. I use remote thermometers so I never have to open the smoker up and loose any heat or smoke. It also allows me to know exactly where the meat temp is at any given time. Every piece of meat is different so cooking strictly by time is a risk.
Meat only accepts smoke upto the point it reaches 140* so dont think you have to keep opening the smoker to add wood for smoke flavor. (Your meat will usually hit the 140 mark somewhere during the time your smoker temp is at 200* and 220*)
And that's it folks! Its a little bit of work, but the satisfaction of turning your game into something that tastes good enuff to sell is just out of this world!