Ridley Acres said in Venison Pastrami:
processhead said in Venison Pastrami:
This is some pastrami I made in December from the hindquarters of a doe I shot.
So you made it in December and it is October of the following year. I have questions:
- How did you store this?
- Do you notice any flavor or texture differences being nearly 11 months old?
- What would you have done different?
I took the finished pastrami and cut it into 2-3 lb chunks of roughly the same size. Then I individually vacuum sealed them and froze them.
When I want to serve some, I thaw out one of the chunks in the refrigerator and slice it up thinly on my slicer.
Like most meats that have been frozen and thawed, I will have some moisture pulls out of the meat to the surface. Flavor and texture do not change too much on the frozen/thawed product.
At this point, I don’t know of a better way to store it. It probably freezes and stores better than a lot of other things do.