The Firing Line Forums - View Single Post - What meats can you make from hunted animals?

alex0535 · February 7, 2014, 08:44 PM

Salvador, the trick is simply not to overcook the pastrami and to let it rest after it finishes cooking. Go for as rare as you are comfortable eating, I would take it out of the smoker around 140-145 degrees. Then you take it off, and let it rest, at least until the internal temp hits 120 or cooler. This resting allows the fibers in the meat to relax, and when you cut into it the juices won't pour out into the plate. If you take it off at a "rare" temperature at 140 and wrap it in foil it will continue to cook and the temp will rise at least 10 degrees in the center and will result in medium rare. It will take longer to cool if you wrap it.

This applies to any meat, not just pastrami. For venison, if you want to ensure that it doesn't dry out you can inject a little bacon grease. If your going to take it to medium or more, I would inject it with a bit of bacon grease.

February 7, 2014, 08:44 PM	#19
alex0535 Senior Member Join Date: November 4, 2012 Location: Georgia Posts: 908	Salvador, the trick is simply not to overcook the pastrami and to let it rest after it finishes cooking. Go for as rare as you are comfortable eating, I would take it out of the smoker around 140-145 degrees. Then you take it off, and let it rest, at least until the internal temp hits 120 or cooler. This resting allows the fibers in the meat to relax, and when you cut into it the juices won't pour out into the plate. If you take it off at a "rare" temperature at 140 and wrap it in foil it will continue to cook and the temp will rise at least 10 degrees in the center and will result in medium rare. It will take longer to cool if you wrap it. This applies to any meat, not just pastrami. For venison, if you want to ensure that it doesn't dry out you can inject a little bacon grease. If your going to take it to medium or more, I would inject it with a bit of bacon grease.