This venison pastrami recipe is a spin off of our corned venison recipe, and if you liked that one you are going to love this one ……. absolutely fabulous! 😀
Delicious Venison Pastrami Recipe …
Preparation for both the corned or pastrami venison is the same. Start by combining the following ingredients in a large bowl:
Venison Pastrami Recipe | Curing Brine:
- 2 quarts of spring or distilled water
- One half cup of canning or pickling salt
- One half cup of tenderizing salt (e.g., Mortens)
- 3 tblsp sugar
- 2 tblsp mixed pickling spices (most grocery stores stock this)
- 2 bay leaves
- 8 whole black peppercorns
- 1-2 cloves of garlic, minced
Venison Pastrami Recipe | Directions:
Dissolve the ingredients in a bowl and bring to a boil for 2 minutes, then cool.
Submerse the meat and marinate for 7 – 10 days in the refrigerator. Larger cuts of meat may take longer – you might want to inject the brine mix into the center area of the meat with a meat pump or syringe. * Don’t rush this step – you want the brine to cure the meat all the way through!
When ready drain off the brine solution and rinse with fresh water.
Now here’s where things get a bit different. If we were making corned venison we would now boil the meat till tender. The boiling process not only cooks the meat but removes some of salt that was used to cure it. With the venison pastrami recipe, however, we do not boil the meat but instead utilize a second brine – a dry rub – and then send it to the smoker. To ensure the meat is not too salty before we cook it, we need to soak it in fresh water in a glass container in the fridge. Slice off and fry a piece each hour until it tastes just right. Usually two hours of soaking is perfect for us! 😉
While the meat is soaking prepare the final crust rub …….
- 1 tablespoon Garlic Powder
- 2 tablespoons Coarse ground Pepper
- 1 teaspoon Paprika
- 1 tablespoon Mustard Seed (Whole)
- 1 tablespoon Coriander (Whole)
- 1 teaspoon Dark Brown Sugar
* blend the spices so ingredient size is even but fairly coarse.
OK now that the meat is to your liking salt wise, and the above dry rub has been prepared, pat the meat dry and apply the rub. Be sure to really rub it in and leave a nice coating on the outside.
The final step is to smoke the meat to an internal temperature of 150 – 155 F. We set our meat thermometer at 152 F. which, depending on outside temperature, usually takes between 3 – 4 hours with the smoker at 200 F. We like to use Hickory chips but apple and maple are also nice.
Once fully cooked remove from smoker and let sit until they reach room temperature. At that point place in an air tight container and into the refrigerator to firm up over night. Slice deli thin and use the same way you would store bought pastrami or corned beef!
So that’s it folks! If your looking for another delicious way to serve up your deer, moose, elk, caribou you can’t beat this simple yet delicious (& don’t forget organic) venison pastrami recipe!
……. Bon Appetit!
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