The Texas BBQ Forum

My first time making venison pastrami. I used a top round roast and cured it for 12 days with cure #1, peppercorns, kosher salt, brown sugar, pickling spice, and mustard seed. Then I smoked and steamed it. It was a tad dry but it still had awesome flavor. I have another one and will give it another go soon.








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Sure looks good - - - I have always been a Venison Fan but never tried anything like that

NICE! Nicely done. Beautiful color

Thanks y'all! I was really hoping to get a good color out of it. My idea was to start off simple and see where that got me. I'm wondering if the steaming was necessary and I could get by with just smoking it next time.

Looks great.... When I have tried pastrami without steaming it was tough, great flavor but tough.

Maybe if you wrapped it with liquid while smoking it would work.

Papa Tom wrote:Looks great.... When I have tried pastrami without steaming it was tough, great flavor but tough.

Maybe if you wrapped it with liquid while smoking it would work.

That's the info I was looking for, thank you. I will just keep that as part of the process.

Wow, that´s a great idea. Maybe I´ll try that in the winter.

Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.

chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.

what do you mean " heart "?

Rambo wrote:

chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.

what do you mean " heart "?

Deer heart and the roast. I’ll start brining tomorrow.

Edit: Well I posted the picture from my phone and it's upside down. Sorry.... Is there a way to fix that?

Rambo wrote:

chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.

what do you mean " heart "?

Rambo, u crack me up dude lol !

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I've dressed HUNDREDS of Deer and that goes in the gut barrel at my camp. That said , I hope you enjoy yours

woodenvisions wrote:

Rambo wrote:

chillzforeal wrote:Today I started thawing another venison top round and heart for round 2. I couldn't decide what to do with the heart since I'm not a huge fan of it fried. I hope I like it this way better.

what do you mean " heart "?

Rambo, u crack me up dude lol !

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Rambo wrote:I've dressed HUNDREDS of Deer and that goes in the gut barrel at my camp. That said , I hope you enjoy yours

I totally get it, it's something I just started doing after watching Steve Rinella from Meateater. Once I got curious I just couldn't waste it, my wife sure wishes I wouldn't bring it home.

Back in my early Bambi Bustin days my family saved and ate the heart and liver but we out grew it pretty quick also

As a matter of fact, later in my Venison Harvesting days we would just hang, skin and quarter the deer also removing the neck roast but leaving the carcass in tact. When the meat was in the cooler, the horns or necessary identification parts were stashed away and the carcus with innards inside was hauled to a chosen dump location. When you have the opportunity to get them hung and dressed soon after the kill, you'd be surprised how great and clean this works.

"Think About It" - - if you don't field dress them then none of that "unwanted stuff" will get on your good meat during processing.

No Hi-Jack Intended, sorry Sir Chillz.