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In case you're interested, this is the recipe I'm using.
https://honest-food.net/venison-pastrami-recipe/


Interesting. In Rytek Kutas’ book “Great Sausage Recipes And Meat Curing”, his recipe calls for a wet cure (pumping) the meat (beef brisket) than a light smoke for 2 hours and increasing the smokehouse temperature to the 200 – 220 degree F range until the meat’s internal temperature reaches 175 – 180 degrees F. I don’t think an internal temperature of 145 degrees F would be hot enough properly cook & tenderize the meat, me. When you do it, please post the results here.

Back in my sausage and jerky making daze 30 or 25 years ago, I tried corning beef using Rytek’s wet cure and Instacure No 1. The cooked beef came out grey instead of a rosy red. I think using Instacure No 2 or a mixture of 1 & 2 would cure that minor problem (still gots boat 2 and 1 in the cabinet along with saltpeter but Tender Quick be easier to use IMHO). Weighing out 3 or 2 grams of the curing salts is also a pain.
;-)

C.J.V. - ain’t got enough teeth to chew jerky or “squaw candy” no more, me
;-(
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