My venison pastrami is done.

[mowin]

Wow did this batch come out good.
Rubbed with coarse sea salt, coarse black pepper and granulated onion and garlic powder.
Smoked @ 225* until it hit a IT of 132*. Then steamed to 152*

 

[Bob Denman]

:shocked: Oh damn...

That looks WAYYYYY to good; to just be allowed to look at it! nojoke

 

[ARtraveler]

Looking and sounding good. :bowdown::bowdown::bowdown:

 

[mxz600]

The pictures look great. Only problem is I'm not picking up the smell or taste from those pictures.

It's not like I don't believe you but I need to try it for myself.

I'll PM you my address. That will come with free super saver shipping, correct?


Joking aside, the stuff looks delish. Did I just say that.

 

[Saluda]

Looks great.

 

[mowin]

Just gonna have to trust me. It tastes great. Just had some with a slice of smoked x-sharp cheddar on a cracker.

Sinful......

 

[mxz600]

Just gonna have to trust me. It tastes great. Just had some with a slice of smoked x-sharp cheddar on a cracker.

Sinful......

Rub it in!!!

Pun intended.

 

[Bob Denman]

:agree: :shocked: :gaah:
Hey Rob!
Do you have access to any Bear loin roasts?
Have I got a recipe for you!! nojoke :clap::yes::yes::yes:
Go pull a leg off of a sow, and we'll talk... :thumbup:

 

[mowin]

:agree: :shocked: :gaah:
Hey Rob!
Do you have access to any Bear loin roasts?
Have I got a recipe for you!! nojoke :clap::yes::yes::yes:
Go pull a leg off of a sow, and we'll talk... :thumbup:

I wish I did. Love bear meat.

 

[pegasus1300]

Mowin did you also smoke the cheddar yourself?

 

[mowin]

Yes I did. I usually smoke 15 lbs every fall and spring.

 

[Bob Denman]

I wish I did. Love bear meat.

When you get some: let me know... :2thumbs:

 

[gkamer]

Yummy

My mouth is watering just looking at the pictures.

 

[pegasus1300]

Yes I did. I usually smoke 15 lbs every fall and spring.

how do you keep the temperature down so you don't melt the cheese

 

[mowin]

how do you keep the temperature down so you don't melt the cheese

The easiest water is to get a smoke generator like the A-MAZE-N tube. It gets filled with pellets to create smoke.
You can put it directly in your grill or even a large cardboard box. Yes it will raise the temp in your grill, but if you wait until the ambient temperature is around freezing, the smoke chamber should stay below the 80* melting point.

However. The closer the smoke generator is to the smoking chamber, the cheese will need to be vac sealed and refrigerated for several weeks to "mellow" as the cheese will taste bitter and kinda like licking a ash try.

I have my tube in a metal mailbox 4' from my smoke chamber. And I still let my cheese mellow for 4 weeks.

To complicate things even more. If you can place the smoke generator say 15-20 feet away from the smoke chamber, say in a old cast iron stove and pipe the smoke up to the chamber, you will be able to eat the cheese the same day.
The old stove and pipe act as a heat sink cooling and "cleaning" the smoke.

Here's a pic of my setup for cold smoking. It's a old propane smoker with the burner removed.

 

[pegasus1300]

I like that setup. Would it be possible for you to increase the length of your smoke tube?

 

[mowin]

I actually have the setup on my deck now. I could put the mailbox under the deck and it would be 15' or more from the chamber. But I stagger my smokes, so I always have some to snack on while the latest batch is mellowing.

I've actually got two pieces of x-sharp cheddar that I smoked 4 yrs ago. Hoping I can keep my hands off one of them for another yr or two.

 

[SDM]

So when's dinner? I figure I can be there in about 12-16 hours - especially if you have smoked cheddar!!!

 

[pegasus1300]

I've actually got two pieces of x-sharp cheddar that I smoked 4 yrs ago. Hoping I can keep my hands off one of them for another yr or two.

When you crack that package let me know I'll be over.

 

[Bob Denman]

Rob has this poster in his Garage, Living Room, Kitchen, Dining Room, Bedroom, Both Bathrooms, Cellar, AND the Attic: