Snipe Posted March 14, 2012 Report Share Posted March 14, 2012 While digging around in my freezer last Saturday I found a backstrap off a doe I shot last season that was vacuum packed to be cured for canadian bacon or pastrami.. So I pulled it and got it ready for it's rip van winkel for the week.. So as they say in th Bud Light Commercials... "Here We Go!!" Mixed up a little rub for the week long nap.. 3 TBS Hunky Stuff (A friend of mine's recipe he has made... Top notch stuff) 2 TBS TQ 1 TBS LBS 1/2 Tsp Chipotle Powder Our Star for this presentation.. Split and ready for da first layer of rub... Here we are after the 3 trip around the rub... Damn sure looks like taso.. Placed in two separate zip-loc bags and into the big frig for a nap till next Sunday.. It's SUNDAY>.............. The rain finally stopped after lunch and I had some time to get this smoked.. Soaked the backstrap for about 30 minutes and then rolled in CBP, smoked with Cherry wood... In the frig to chill and nap till tomorrow for slicing.. This afternoon I finally sliced it up.. The flash washed out the color of the meat.. You can tell how deep the color is on the ones around the sides away from the flash.. This chit is wicked.. Absolutely melt in your mouth.. Now to find some good bread, provalone cheese, sauteed onions and spicy mustard.... I think I would be set.. Quote Link to comment Share on other sites More sharing options...
wtnhunt Posted March 14, 2012 Report Share Posted March 14, 2012 That looks a lot better than the maple cure I been using on the inner loins I been smoking. Got a few I need to pull out and smoke. Quote Link to comment Share on other sites More sharing options...
gzilla45 Posted March 14, 2012 Report Share Posted March 14, 2012 Can't say I've ever heard of anyone making venison pastrami before but that looks absolutely awesome. Rye bread, swiss cheese, and a little spicy mustard with that and you'd have a killer sandwich. Quote Link to comment Share on other sites More sharing options...
RangerClay Posted March 15, 2012 Report Share Posted March 15, 2012 That looks out of this world!!! Next recipe could you please not use your Texas ingredient code system. Us Yankees don't what CBP and TQ are. :surrender: Quote Link to comment Share on other sites More sharing options...
Snipe Posted March 16, 2012 Author Report Share Posted March 16, 2012 That looks out of this world!!! Next recipe could you please not use your Texas ingredient code system. Us Yankees don't what CBP and TQ are. :surrender: Sorry.. Cracked Black Pepper and Tender Quick.. Quote Link to comment Share on other sites More sharing options...
rbduck Posted March 16, 2012 Report Share Posted March 16, 2012 That looks absolutely delicious. I made some goose pastrami a few month for the first time. Gonna be making some more. Ron:) Quote Link to comment Share on other sites More sharing options...
Ravin R10 man Posted March 16, 2012 Report Share Posted March 16, 2012 Dang that looks good... Quote Link to comment Share on other sites More sharing options...
waterfowler Posted March 17, 2012 Report Share Posted March 17, 2012 That looks absolutely delicious. I made some goose pastrami a few month for the first time. Gonna be making some more. Ron:) ive never had goose pastrami but we take goose breasts to the processor to get somer sausage with pepper jack cheese in it. It is killer! Quote Link to comment Share on other sites More sharing options...
Dawg Posted March 26, 2012 Report Share Posted March 26, 2012 All I see is red x's.......but it sure sounds good! Quote Link to comment Share on other sites More sharing options...
Shaun_300 Posted April 18, 2012 Report Share Posted April 18, 2012 Even though I just ate about 5 venison sticks a couple minutes ago you made me even more hungry! Man I need to get a smoker... Looks great Snipe. Quote Link to comment Share on other sites More sharing options...
dbHunterNY Posted April 18, 2012 Report Share Posted April 18, 2012 actually never have used TQ.... never done pastrami ever either. looks awesome! makes me want to get something going. back before Easter I did a sirloin tip roast, but haven't done anything since. Quote Link to comment Share on other sites More sharing options...
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