Hank Shaw’s Corned Venison

[Straight Arrow]

Pastrami pulled from the brine after 6 days. A bit nervous as there is different shades of meat color. Wondering if it’s sat in the brine long enough or if I’m worried about nothing.

I’ve read recipes that go from 4 days to 14 days.
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I usually brine in larger batches and for at least 7 days.

 

[Gellar]

Pastrami pulled from the brine after 6 days. A bit nervous as there is different shades of meat color. Wondering if it’s sat in the brine long enough or if I’m worried about nothing.

I’ve read recipes that go from 4 days to 14 days.
View attachment 403676

I hate reading the blog portions of recipes and usually just skip to the recipe portion. For the corned venison or the pastrami I always read the blog portion. The curing salt is what gives the meat its color. Precicesly calculating the amount curing salt for the weight of the meat and the time needed is very important. If the color is off there will be nothing wrong with the meat but the color.

 

[Addicting]

I hate reading the blog portions of recipes and usually just skip to the recipe portion. For the corned venison or the pastrami I always read the blog portion. The curing salt is what gives the meat its color. Precicesly calculating the amount curing salt for the weight of the meat and the time needed is very important. If the color is off there will be nothing wrong with the meat but the color.

But when you use the corned beef brine for the pastrami they are spelled out differently.

I doubled the corned beef recipe and put 10lbs of elk in for 6 days. Half will be pastrami and half for Saturday / early St Patty’s day dinner.

 

[Gellar]

But when you use the corned beef brine for the pastrami they are spelled out differently.

I doubled the corned beef recipe and put 10lbs of elk in for 6 days. Half will be pastrami and half for Saturday / early St Patty’s day dinner.

I have never done them simultaneously. The Corned Venison requires a wet brine and the Pastrami calls for a dry brine. With the pastrami I just made I left 2 2 pound roasts in the dry brine, vaccum sealed for 4.5 days. I flipped the meat each day. Maybe 6 days wasn't long enough for 10 lbs?