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Ham and pastrami

How’d you cure the pastrami and how big a roast did you do? Been meaning to try this out but just haven’t gone for it yet.


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jtw0057 said:
How’d you cure the pastrami and how big a roast did you do? Been meaning to try this out but just haven’t gone for it yet.


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Used the Hank Shaw recipe. Roast was 2-2.5 pounds just used measurements for 2 pounds. Made the sammich with pumpernickel and provolone. Would be good as a rueben too. Smoked with pecan til it hit 160 then wrapped in foil and let it rest for about a half hour.
 
BTaylor said:
Used the Hank Shaw recipe. Roast was 2-2.5 pounds just used measurements for 2 pounds. Made the sammich with pumpernickel and provolone. Would be good as a rueben too. Smoked with pecan til it hit 160 then wrapped in foil and let it rest for about a half hour.
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The pastrami is on my list to try. Would you change anything next time around?

I corned a venison roast last weekend and cooked it up this weekend for rueben's. I based my recipe on a Hank Shaw recipe with a few twists.


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Nosaj said:
The pastrami is on my list to try. Would you change anything next time around?

I corned a venison roast last weekend and cooked it up this weekend for rueben's. I based my recipe on a Hank Shaw recipe with a few twists.


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The recipe called for juniper berry and said you could moisten with brandy before the final seasoning layer. I didnt have brandy or juniberries. Would like to try it with those. Otherwise, no I wouldnt change anything really, turned out great. That corned roast of yours looks like it turned out well too.
 
BTaylor said:
The recipe called for juniper berry and said you could moisten with brandy before the final seasoning layer. I didnt have brandy or juniberries. Would like to try it with those. Otherwise, no I wouldnt change anything really, turned out great. That corned roast of yours looks like it turned out well too.
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I will definitely be trying the pastrami, I will have to track down some juniper berries.

The corned venison came out great the 2 times I have made it. I changed a couple things on the Hank Shaw recipe based on reading several recipes. I used McCormics pickling spices, which has all the same spices as the recipe + cardamom, ginger, allspice, red pepper and mace (2 Tbl+ for 2.5lb roast). I toasted the pickling spices in a cast iron pan until fragrant with out burning. I toasted and added the same amount of pickling spices to the pot when I cooked the roast. I substituted brown sugar for the sugar. I have done it twice and forgot the garlic the second time and did not notice it. I will probably add it next time to see if I can tell the difference. I plan to do a corned beef brisket with the same recipe.
What I like about the corned venison is that it is so easy and so good.
 
Nosaj said:
I will definitely be trying the pastrami, I will have to track down some juniper berries.

The corned venison came out great the 2 times I have made it. I changed a couple things on the Hank Shaw recipe based on reading several recipes. I used McCormics pickling spices, which has all the same spices as the recipe + cardamom, ginger, allspice, red pepper and mace (2 Tbl+ for 2.5lb roast). I toasted the pickling spices in a cast iron pan until fragrant with out burning. I toasted and added the same amount of pickling spices to the pot when I cooked the roast. I substituted brown sugar for the sugar. I have done it twice and forgot the garlic the second time and did not notice it. I will probably add it next time to see if I can tell the difference. I plan to do a corned beef brisket with the same recipe.
What I like about the corned venison is that it is so easy and so good.
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Good call on the McCormicks. I like all the additional spices in that mix anyway. I often sub brown sugar for regular sugar too. Bet that is some fine eats!!
 
BTaylor said:
The recipe called for juniper berry and said you could moisten with brandy before the final seasoning layer. I didnt have brandy or juniberries. Would like to try it with those. Otherwise, no I wouldnt change anything really, turned out great. That corned roast of yours looks like it turned out well too.
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Many of them trees we all call cedars are a juniper. Might be worth checking if the ones round you have edible “juniper” berries. I bet they do…
 
Jammintree said:
Many of them trees we all call cedars are a juniper. Might be worth checking if the ones round you have edible “juniper” berries. I bet they do…
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Not going to say we dont have some juniper but most of what we have is eastern red cedar. Will dig into that and see if we have any juniper and where it might be found.
 
Albisu said:
Have you ever used seek by inaturalist to identify plants and trees? It may provide information on whether you have a juniper or otherwise. I find it useful while scouting. They make the application for iphones and andriod operating systems.

play.google.com

Seek by iNaturalist - Apps on Google Play

Identify plants and animals
play.google.com play.google.com
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I have the inaturalist app on my phone and use it a fair bit, esp plants that show browse if I dont know what they are.
 
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