Jonty Posted March 13, 2023 Report Share Posted March 13, 2023 Well kind of pastrami. I know venison will never be as fatty and rich as a really nice piece of beef brisket, but I've got plenty of venison and have been meaning to try this for a while. I used a sirloin (I think - I'm no butcher) joint I took from a red hind's haunch. Mixed up some brine which I then injected approximately 15% of the weight of the meat into the joint and then submerged the meat in the remaining liquid. This trick really speeds up the curing time needed and hopefully eliminates the chances of slicing the meat and finding a tell tale grey uncured spot in the middle. It has a couple more days to go in the fridge before I'll rinse it, cover it with seasoning and cook it. Quote Link to comment Share on other sites More sharing options...
old'un Posted March 13, 2023 Report Share Posted March 13, 2023 Look forward to seeing the results. Quote Link to comment Share on other sites More sharing options...
yates Posted March 13, 2023 Report Share Posted March 13, 2023 Same here. Hope it goes well🙂 Quote Link to comment Share on other sites More sharing options...
Jonty Posted March 19, 2023 Author Report Share Posted March 19, 2023 On 13/03/2023 at 09:53, old'un said: Look forward to seeing the results. Thanks Dave 👍 On 13/03/2023 at 13:08, yates said: Same here. Hope it goes well🙂 Cheers! It turned out great. I’m over the moon with it, I must admit that I let it cook for longer than it should so it’s slightly dryer than I would have liked, but taste and texture is bang on…. I’ve just hoovered down a pastrami and pickled cabbage baguette and it was blinking lovely! Quote Link to comment Share on other sites More sharing options...
ditchman Posted March 20, 2023 Report Share Posted March 20, 2023 that looks quality..... Quote Link to comment Share on other sites More sharing options...
yates Posted March 20, 2023 Report Share Posted March 20, 2023 Looks great Jonty, nice to see when the reward matches the effort Quote Link to comment Share on other sites More sharing options...
JohnfromUK Posted March 20, 2023 Report Share Posted March 20, 2023 It looks very nice. I'm fond of pastrami. Quote Link to comment Share on other sites More sharing options...
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