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.
What cut of venison is that? Looks delicious. Don't get to cook venison that often, but I have liked it when I tried it.
ReplyDeleteHi, Jon.
ReplyDeleteI wish I could tell you which cut it was but I honestly do not know. It was about a 2.2 lb whole muscle I took from the rear leg. If I had to guess it might be equivalent to a round roast.
Thanks for swinging by.
That looks really, really good. I have a venison roast in my freezer. I was going to tweak my Bocca Lupo recipe, but I think you just re-assigned it to Pastrami duty.
ReplyDeleteDavid
Oh, that is a beautiful thing!
ReplyDeleteI'm an avid deer hunter here in the PNW, and I too don't understand grinding up everything for sausage (or burger.)
I mean, I like my venison sausage and burgers, but once you've wrapped a deer roast in bacon and sweet onions, and slow roasted it like brisket...well, it's hard to go back, lol.
Great blog!
-Perry
Burnin' Love BBQ