Saturday, January 9, 2010
Thank you, Mr. Deer. Thank you very much.
The recipe is pretty straightforward; per pound of meat make a cure of:
1 Tbs Morton Tenderquick
1 Tbs brown sugar
1/2 Tbs black pepper
Apply the cure to the meat and let sit in the fridge for 3-5 days depending upon the thickness of the meat. This was a roast from the hind leg that weighed in at 2 lbs. After the roast cures let it soak in water for ~1 hour then dry with paper towels. Apply a rub of black pepper and cook to an internal temp of 160. Wrap tightly in foil and let rest for ~30 minutes.
I've seen pastrami recipes that called for coriander in the rub and some that called for juniper berries. I like things simple so I stuck with pepper.
Pretty damn delicious. Very juicy, flavorful....it has me questioning why so many hunters I talk to keep the back straps and have everything else ground into summer sausage.