mowin Posted November 10, 2022 Posted November 10, 2022 Need to shoot a doe soon so I can make another batch. Stuff doesn't last long. I've given some to several people who absolutely despise the taste of venison, and claimed there is no way I could prepare venison that they would like. Proved all of them wrong, and they always ask if I can spare some every hunting season. This is how I make Vastrami. Pics are from a previous batch. fletchny11, cervidchasers, ZAG and 11 others 10 2 2
Splitear Posted November 10, 2022 Posted November 10, 2022 That looks ridiculously good! Seriously, from here I wouldn't be able to tell any difference from the deli.
Otto Posted November 10, 2022 Posted November 10, 2022 @mowin please post this in the Wild Game Recipes thread. Thanks, and it looks awesome. I've just done Corned Venison, I'll have to try pastrami next.
Moho81 Posted November 10, 2022 Posted November 10, 2022 I did corned venison last couple of years and want to do pastrami this year.
mowin Posted November 10, 2022 Author Posted November 10, 2022 4 hours ago, Otto said: @mowin please post this in the Wild Game Recipes thread. Thanks, and it looks awesome. I've just done Corned Venison, I'll have to try pastrami next. I think Matt is thinking about making the wild game recipe a sub forum in " the kitchen" Searching a thread with (hopefully) hundreds of recipes and responses is going to be a PITA. A sub forum would make life easier looking for a specific recipe. PraiseDiana and Otto 2
nywaw Posted November 10, 2022 Posted November 10, 2022 1 minute ago, mowin said: I think Matt is thinking about making the wild game recipe a sub forum in " the kitchen" Searching a thread with (hopefully) hundreds of recipes and responses is going to be a PITA. A sub forum would make life easier looking for a specific recipe. That and you can title your recipe topic, where I can share it and you can become the Gordon Ramsey of NYW&W known to all across the land! mowin 1
paula Posted November 10, 2022 Posted November 10, 2022 6 hours ago, mowin said: Need to shoot a doe soon so I can make another batch. Stuff doesn't last long. I've given some to several people who absolutely despise the taste of venison, and claimed there is no way I could prepare venison that they would like. Proved all of them wrong, and they always ask if I can spare some every hunting season. This is how I make Vastrami. Pics are from a previous batch. Looks amazing mowin 1
mowin Posted November 22, 2022 Author Posted November 22, 2022 (edited) Mixed up a batch of brine this afternoon. All 6 roasts from my buck are in for a 12-14 day soak. I'll post more pics when they are out of the brine and ready for the smoker. Edited November 22, 2022 by mowin Robhuntandfish, PraiseDiana, Arcade Hunter and 2 others 5
mowin Posted December 7, 2022 Author Posted December 7, 2022 All seasoned with SPOG, and on the smoker. Got the smoke tube going to add a little additional smoke. Doesn't take long at 225° to get to a internal of 110-120°. I'll post finished pics.. GroanALot, Robhuntandfish, 518BowSlayer and 4 others 6 1
mowin Posted December 7, 2022 Author Posted December 7, 2022 The eye of round didn't take long, and I was getting hungry. Decided to sear it in a frying pan. So good. Arcade Hunter, The Back 40, GroanALot and 3 others 5 1
mowin Posted December 7, 2022 Author Posted December 7, 2022 Smoked, steamed and cooling off. Slicing later today or tomorrow morning. 518BowSlayer 1
fletchny11 Posted December 7, 2022 Posted December 7, 2022 Man if it looks as good as the last batch after slicing I'm not apologizing for licking my monitor screen! What do you do for "steaming process"?
mowin Posted December 7, 2022 Author Posted December 7, 2022 (edited) 49 minutes ago, fletchny11 said: Man if it looks as good as the last batch after slicing I'm not apologizing for licking my monitor screen! What do you do for "steaming process"? I put a rack over a disposable aluminum pan, and a cup of two or water and cover in foil. Into the oven at 200°. Doesn't take long to bump the temp up. Edited December 7, 2022 by mowin fletchny11 1
Teamhoyt Posted December 7, 2022 Posted December 7, 2022 I think I'll be making pastrami or corned venison in the near future now. It's amazing mowin 1
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