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  1. #1
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    The Last Meal...

    Post a pic of the last piece of wild game you cooked and a corresponding field photo. Like so:




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  3. #2
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    Does fish count? This was my last meal.
    This was the last big game. Sasauge stuffed with smoked Gouda cheese.


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    Last edited by Ikeepitcold; 09-06-2017 at 06:39 PM.
    I go to the Mountains to loose my mind and find my soul.

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  5. #3
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    Not exactly to the table yet but close enough! Should have taken pic of loins and red potatoes last night

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  7. #4
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    Wyoming cow elk.
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    Chunks of front shoulder, and rump after a 7 day cure, just getting on the smoker.
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    Smoked Pastrami for lunch meat!

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  9. #5
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    That pastrami looks great.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    Cree Prophecy

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  11. #6
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    Quote Originally Posted by Gr8bawana View Post
    That pastrami looks great.
    It tastes every bit as good as it looks!

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  13. #7
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    Quote Originally Posted by go_deep View Post
    It tastes every bit as good as it looks!
    Any chance you would be willing to give us your recipe for pastrami? I have several roasts from my cow elk from last year in the deep freeze.
    When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money.

    Cree Prophecy

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  15. #8
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    Quote Originally Posted by Gr8bawana View Post
    Any chance you would be willing to give us your recipe for pastrami? I have several roasts from my cow elk from last year in the deep freeze.
    Cure and rub mixture is for about 3 pounds of meat, got more, just double, triple the mixtures depending on the amount your making.

    Cure
    1/4 cup curing salt
    2 tbsp brown sugar
    1 tbsp black pepper
    1 tbsp onion powder
    1 tbsp garlic powder
    1 tsp paprika
    1 tsp all spice

    Pieces of meat need to be between baseball, and softball size round, and can be elongated, just need to be about that thickness.
    Make sure all surface area of meat is covered in rub, and place in a sealed bag, and put in the fridge for 7 days. If your making a larger batch, you can place multiple pieces in one bag. Turn the bag over everyday.

    After the 7 day cure, rinse the meat off under cold water, then apply the rub.

    Rub
    3 tbsp black pepper
    1 tsp onion powder
    1 tsp garlic powder.

    Cover all surface area of the meat with the rub.
    Have smoker prepped and ready to place meat on once rub has been applied.
    I use a all real cut wood to smoke, so depending on wind, and air temperature, but generally about 3-5 hours to get the inside temp to 150ish.

    Enjoy.
    Last edited by go_deep; 09-10-2017 at 07:17 AM.

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  17. #9
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    Pastrami recipe sounds great! I'm going to give it a shot. Thanks!!!
    "Make no mistake, it's not revenge he's after ... It's the reckoning." Doc Holliday

  18. #10
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    Bull on Monday.
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    Backstrap ends on Thursday while cutting an wrapping above bull.
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    Steak scraps for fajitas Friday for lunch with my kids at school.

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