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!!

[encore]

usually in the recipes i use i always cut down on the salt, years ago i made some polish sausage and went by the recipe, plus i put it in sauerkraut?, could feel your arteries hardening!with the summer sausage in a 10# recipe it calls for 6 tbs. i use about 4 tbs..with the prague powder which is mostly salt also it brings it to around 41/2- 5..---tom

[Monie]

I thought about cutting the salt, but I was worried about it going bad... DUH! Get it too salty and it won't matter if it goes bad, cause no one will eat it!!!

[encore]

monie-- here's a little tip for you,when i make sausage, fresh or smoked, go light on the salt and before you put it into the casings, fry a little bit in a pan and taste it . this way you can adjust your spices if you need more. if there's way too much you can always add more meat. this way you don't waste the whole batch. if you use prague powder as a preservative in your smoked meat(don't need it for fresh) the salt is pretty much for flavor. one book i have calls for morton tender quick mix for a preservative. i just use prague powder.---tom