Venison Pastrami..

[sam3]

First, I made a brine consisting of:

2cups of water

6 TBS Mortons Tender Quick

1/2 cup,of brown sugar

4 1/2 tsp pickling spice

1 TBS garlic powder

 

Bring water to boil over high heat and stir in all ingredients until dissolved. Let cool completely.

 

Next I added 6 cups of cold water to a food grade plastic container and stirred in the brine. I injected the (2) 2.5 venison roasts real well (they were thick) and submersed them in the brine.

 

This went into the frig for 7 days, turning them everyday.

Pulled them out and rinsed under cold water. Pat dry with paper towel and add my spices.

2TBS black pepper, 1TBS coriander and 1TBS garlic powder.

 

 

I set up my kettle for indirect cooking with hickory chinks.

 

 

Hot water was in the pan.

 

I cooked them until an internal temp of 165.

 

 

I wrapped them tight with foil and let them rest overnight in the frig.

 

Next day, I sliced them.

 

 

 

 

 

Thanks for looking.

[Rusty]

Dang, now I'm hungry!!! 

[Ms Grit]

I'm gonna have to make this Sam.

It looks absolutely PERFECT

[DV1]

Damn, I need a fresh deer ham now.

 

Looks great Sam, thanks for posting.

[BowhunterNJ]

That looks good! Wonder how it would be on a Reuben sammich!

[rossbowhunter]

my God, that looks awesome!

[MackofallTrades]

Can I get the Temps you used? I wanna try this in my weber smokey mountain!

 

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[Rusty]

 Wonder how it would be on a Reuben sammich!

 

I was thinking the exact same thing.  

[PV216]

Looks great

[sam3]

Can I get the Temps you used? I wanna try this in my weber smokey mountain!

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275.

 

Fill the WSM pan with hot water or use a alum pan with hot water on the lower rack. Moist heat is what you're looking for.

[sam3]

I was thinking the exact same thing.

 

The pics were hand cut slices. I use a 10" electric slicer for sandwiches, I like the meat real thin on Reuben's.

[CJ3a]

The old weber kettle getting it done. A great grill.

[LPJR]

Man oh man! Looks unreal!

[Silver Belly62]

Looks good  

[Scrubby rack buck]

Oh........ Hi