venison pastrami

[encore]

just put the meat in the smoker as we speak. it's been soaking in a brine for ten days now. i've made corned venison before, first try at pastrami. i'll let you know how it turns out tomorrow.---tom

[encore]

well i should have looked closer to the recipe,where the amount of salt came in! could probably throw it in the back yard and melt all the snow with it! trying a differant recipe now. i'll see how this one turns out----tom

[Outdoorsman]

My french roll, mustard, and pickles are waiting.

[OhioCooner]

Originally Posted by encore

well i should have looked closer to the recipe,where the amount of salt came in! could probably throw it in the back yard and melt all the snow with it! trying a differant recipe now. i'll see how this one turns out----tom

LOl That's Funny! Hope you perfect the recipe.

[Monie]

I had the same problem with a batch of sausage. I used only venison, since I didn't have pork. WHEW!!! No amount of beer could wash that down! I had to pitch it, which made me mad.

[encore]

i know what you mean monie,in my summer sausage it calls for 8 lbs. venison ,2lbs. pork butts. i use 7lbs. venison - 3lbs. pork. any fresh type venison sausage like brats etc. it's got to be a 50-50 mix or at least 40% pork or it seems to be way too dry. made a good venison breakfast sausage last week with onions and cabbage in it , the wife kinda wrinkled her nose at it until she tried it, likes it alot, even said i should make it into brats.---tom

[Monie]

Dry, I can deal with, and I like my salt, but man o man, that sausage was so stinkin' salty that it made salt pork taste mild!! With every bite I could feel the cells in my mouth dry up and burn! BLECH!!