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Charcuterie/Cheese | |
| 4 pounds pure venison ground, plus 1 pound of beef fat OR 5 pounds of 80/20 Ground Beef (this is cheapest beef at grocery store so it is ready to go from the package!) 2 cups water (16 floz) 2.75 Tablespoon table salt (52g) (convert this for kosher salt or other type, table salt is what I had on hand) 1.66 Tablespoon White Sugar (19g fine) 1.66 Tablespoon ground pickling spice (13g) (you can go a little heavier here so don't worry about level measurements) 1.66 Tablespoon brown sugar (21g) 2.5 Tablespoons granulated garlic (27g) (you can go a little heavier here so don't worry about level measurements) 1.66 Tablespoon ground coriander (9g) (you can go a little heavier here so don't worry about level measurements) 1.66 Tablespoon coarse ground black pepper (17g) (you can go a little heavier here so don't worry about level measurements) 0.41 teaspoon ground juniper berries (was too light to register on my scale just measure and roll with it) 1 teaspoon Cure #1 (5.66g) Feel free to add an appropriate amount of binder. 2% Non Fat dry milk should work to help helped keep the slices from breaking easily after they are frozen and defrosted. I may up to 2.3%. | |
| Mix all of the seasoning and water in a blender for about 45 seconds to a minute or until salt is dissolved in the water Mix seasoning into meat well until meat gets tacky (tacky = not runny or very wet looking) Do a fry test to confirm that the salt content was not added in incorrect amounts (not too salty) Form into loaves in a pan and cover with plastic wrap or lid (TIP: if you line your pan with plastic wrap it makes it easy to flip the pan and get the loaf/loaves out later) LET LOAF SET into shape in fridge wrapped/covered overnight to form a good solid loaf/loaves (TIP: there is no need to form a pellicle for this loaf, it will have a good rind to it after smoking and cooking) Cooking and Smoking: Unwrap/Uncover and Put in smoker at 100F and dry for 1 hour, to dry, DO NOT apply smoke After 1st hour of drying apply smoke I did 100% Maple because I read it was commonly used for pastrami If not using Maple I would recommend a fruit wood and no more of a 35% blend of Hickory and some fruit wood. I feel Hickory will give too much of a bacon flavor, not a Pastrami flavor Maple or fruit wood smoke should be applied for at LEAST 4 hours and can be applied for the whole cook time which is roughly 6-7 hours After 1st hour Bump up temp to 120F, 140F, 160F, 170F in that order every 30 minutes until you get to 170F (TIP: to get the last 5 degrees or so of IT feel free to bump to 200F) Cook to an IT of 160F (USDA recommended IT to kill E.Coli in ground beef as well as USDA recommendation to cook Wild Game meat that is not poultry, poultry is 165F) Let rest 20 minutes and pat off any fat/juice with paper towel, before knife slicing and eating Rest in the fridge 6-8 hours or over night to be able to slice very thin on a slicer (TIP: Flavor gets even better the next 36 hours in the fridge) Vac seal slices and freeze for best storage Eat and enjoy how amazing this is! | |
| 1 Pound Seasoning Measurements 0.41 cups water 0.75 Tablespoon table salt 0.333 Tablespoon White Sugar (fine) 0.333 Tablespoon ground pickling spice 0.333 Tablespoon brown sugar 0.5 Tablespoons granulated garlic 0.333 Tablespoon ground coriander 0.333 Tablespoon coarse ground black pepper 0.083 teaspoon ground juniper berries 0.2 teaspoon Cure #1 | |
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