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Sheep Pastrami

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Had an old sheep that I killed and butchered. Cooked some of the tenderloin and discovered that on an old sheep (mutton) even the tenderloin can be a bit odd tasting, even for a guy like me who will eat virtually anything that once walked, swam, or flew. So I took a whole shoulder and treated it the way I do when making pastrami. Made a pastrami pickle following the recipe on Amazing Ribs web site and soaked the shoulder, in the refrigerator of course, in the brine for a week. Took it out, rinsed it in clear water, placed it on a wire rack for a couple of hours to dry, and then coated it really well with John Henry's "Texas Chicken Tickler". John Henry's is a great place to get spice blends out of Houston, Texas. I love their rubs.


Cooked the shoulder on my Akorn Kamado cooker at 220-235 degrees for 4 hours. Used some almond chunks for smoke. When the meat temp reached 168 F I took it off and let it rest for about 5 minutes (just couldn't wait!). It was awesome! As good as any pastrami I have ever made or eaten. No mutton taste at all. And it was tender and very moist. After trimming all the meat I could off the bones I stood in the kitchen gnawing on them till they were as clean as if you had put them over an ant bed for a week! The sodium nitrite gave the meat that beautiful pink color (and I am not worried about the miniscule amount of sodium nitrite I consumed. I will just eat one less McMeal and call it even). 


So if you have any old critters that need to be consumed, give the pastrami recipe a try. Might even make armadillo taste OK?

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