Well… I tried my hand at making Venison Pastrami.
Full 7 day brine with pickling spices and instacure
Then I dried it, covered it a layer of rub and wrapped it tightly in 2 layers of saran wrap and stuck in the fridge for 36 hrs. This morning I took it out of the the fridge and prepped the smoker.
here is a before pic…
then I smoked it for 8 hours in my little chief on the bottom rack. I used a combination of alder, cherry and mesquite with a helping of dried rosemary with each pan of chips.
When I pulled it from the smoker it had an internal temp of about 170F and I wrapped it tightly in 2 layers of tinfoil. Then into a 300F oven for 2hrs to finish and then an hour to rest.
When I opened the foil I could not believe the juices and the smell … wow
Took a few slices and the wife and I were in heaven.
I used a leg roast instead of brisket but I’m super happy with how this turned out.
Sorry,there´s no Recipe realy…we use to cook freestyle,kinda…
2kg Meat(what ever you prefer)
Potatoes,Onions,Garlik,Carrots,Leek(and/or GreenBeans) and Tomato Paste
Chard,Kale,dif. Herbs from the Garden,a Hand full of Blackcurrant(if you like)
some DarkBeer and/or RedWine and diff. spices of course
try your own KesselGulasch and show us some pix
tonight we are enjoying burgers with aged cheddar and mozza . From one of the Blacktail Deer I harvested last fall in the mountains of Pemberton BC.
seasoned with crushed pepper corns, rosemary, cumin, mustard powder, garlic powder, a pinch of cayene and some smoked paprika. No egg… no filler… just meat and spices. Grilled at 400F 2 minutes a side twice
On the side we have some shaved pastrami from yesterday’s smoking adventures. I think I like it better the next day.
cheers!
It’s always so lean everyone in my house usually complains if I don’t add fat(usually bacon). Really hard to cook lean meat like that well, kudos to you
This is what I done did…smoked 1/2 a chicken, tilapia and 2 bluegills that I caught on Father’s day wknd. I also made a vegetable medley w/Kielbasa sausage, sauteed green beans w/onions & mushrooms on my camp stove…I also charred an Ichiban on the stove…
No pic but I grilled up a mess of fajitas since nothing screams AMERICA like Mexican food!
I used thin cut ribeye steaks, chicken thighs, shrimp, peppers, onion, and yellow squash. I also roasted, peeled, and chopped a half dozen poblanos to give everything that smokey/sweet chile flavor. I made a queso dip as well.
We were all satiated but still had room for dessert: goat cheese topped with honey and a warm strawberry sauce (cooked down organic strawbs, lemon juice, balsamic vinegar, and sugar).
cheers 
