Great recipes!

Dave · February 22, 2015, 12:30:27 PM

I've been craving a rueben sandwich so I thought I'd se about corning my own venison. Went online and found decent (meaning easy) looking recipe to try out. All I needed to buy was insta-cure #1, which cures the meat. Mixed up the brine and let the meat (about 6 pieces) sit in it in the fridge for 7 days. For corned venison, you pull it out and then slow cook the meat for a few hours. For Pastrami, you take the brined meat and roll it in black pepper and crushed coriander and then smoke it for 4 hours. I did about 3 pieces each way, and wow did it come out great.

I've since gone through his other recipes and tried the Chipotle venison jerky and goose pastrami. Both were unbelievable. And for these I pulled out frozen meat from the fall. I've been making jerky for a long time and thought I had it down, but this completely blows away my recipe. Don't need a slicer, and you can pretty much use any cut of meat (it gets cut across the grain - not with it).

Anyway, thought if anyone is looking for something new to try, this guy's waterfowl and venison recipes I think are tops. He covers everything from squirrels and doves to wild hogs and bear.

Here is his homepage

http://honest-food.net

And here are a few food porn pics that I took of my efforts.

Venison pastrami (these are from the backstraps)

Goose pastrami using the dry rub goose pastrami recipe (no brining). Forgot to roll it in black pepper prior to smoking, and there is one piece of backstrap in there

Sliced goose.

And finally The Rueben!!!

nastygunz · February 22, 2015, 12:32:35 PM

Dayummmmmmmmmm dat looks goot!

Hawks Feather · February 22, 2015, 01:10:58 PM

Now I am hungry!

Jerry

Okanagan · February 22, 2015, 04:56:22 PM

That looks mighty good, and I LOVE pastrami. Thanks for leading the way to show us how it is done. I'd have never thought of pastrami, etc. in a smoker. Over Christmas I bought a digital smoker from Cabela's and may have to try that. Have been wondering what to do to learn and practice some skills in anticipation of the pink salmon out in the Pacific that just booked a September appointment with my new smoker.

bigben · February 22, 2015, 06:06:33 PM

Im gonna have to try that. A buddy made some pastrami out of venison and it was tastee. I just got back a venison hindquarter that i got made into chipped dry beef.

Good job it looks great

coyote101 · February 22, 2015, 06:16:13 PM

Thanks Dave.

That looks great.

I am definitely going to have to try that.

Pat

FinsnFur · February 22, 2015, 10:38:27 PM

Wow

FOsteology · February 23, 2015, 01:14:08 PM

sammich looks tasty!

Took a quick peek at the link provided and saved it. A few recipes I need to try first hand.

JohnP · February 23, 2015, 03:13:30 PM

That goose looks about as good as any other cut of meat I've seen.

riverboss · February 23, 2015, 06:03:34 PM

Man I'm hungry now! Thanks for the link.

Dave · February 23, 2015, 06:44:33 PM

Thanks - it's all tastes just as good as it looks.
Dante and I tried another recipe form this site yesterday - 'Trash' duck meatballs. During our winter duck season, mergansers sometimes show up. I don't care to try for them as they're fish eaters, but Dante's 15 yrs old.
The recipe was a lot of work, but definitely worth the efforts. Had some yesterday just fried, and put the rest in a homemade tomato sauce with spaghetti for dinner tonight. Meatballs certainly added flavor to the sauce (a good flavor as there are a lot of seasonings in it). Used both Merganser breasts and goose breasts ground up with 1/2 as much pork.