Cabelas Venison Pastrami Recipes

Venison Pastrami Recipe How to Make Venison Pastrami

WebWeigh your venison. For every pound of meat, you’ll need 10 grams of kosher salt and about 1.5 grams curing salt. Mix the salt, …

Rating: 5/5(36)
Total Time: 4 hrs 15 minsCategory: Cured MeatCalories: 106 per serving1. Weigh your venison. For every pound of meat, you’ll need 10 grams of kosher salt and about 1.5 grams curing salt. Mix the salt, curing salt, sugar as well as the thyme, celery seed, caraway, juniper and the teaspoon of black pepper and grind them all together in a spice grinder. Pack the venison with this mixture, massaging it into the meat. Vacuum seal or put the meat into a Ziploc bag or closed container and set it in the fridge for 3 to 5 days. A general rule is 2 days per pound of meat. If you’re unsure, leave the meat in one more day than you think you need to. This salt ratio will prevent the meat from getting overly salty.
2. Rinse the cure off the venison and pat it dry. It’s fine if you have a little bit of the cure stuck to the meat, but you don’t want too much. Put the venison on a rack in the fridge and let it dry uncovered for up to a day.
3. Dip the meat into the brandy — or really any other liquid you want — and then coat thoroughly in the 3 tablespoons of remaining black pepper and ground coriander seed. I like to grind this myself so the texture is a little coarse, a little fine. Press it into the meat well.
4. Smoke the venison at about 165°F to 200°F until the interior hits 145°F, which takes me about 3 hours. Let the pastrami cool and eat as lunch meat, or on crackers or whatever.

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Venison Pastrami Recipe

Web1 tablespoon crushed bay leaf 1 teaspoon ground allspice ½ teaspoon garlic powder 5 pounds venison rump roast Directions Whisk …

Rating: 5/5(15)
Total Time: 124 hrs 20 minsServings: 15Calories: 160 per serving1. Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
2. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
3. Preheat oven to 250 degrees F (120 degrees C).
4. Season roast with additional black pepper and brown sugar, and place in a roasting pan.

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Venison Pastrami Realtree Camo

Web1 tablespoon Monterey Steak seasoning 2 teaspoons garlic powder 2 teaspoons onion powder Mix all rub ingredients well Cooking Instructions Place all …

Servings: 6-8

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The Ultimate Venison Pastrami Wildgame Gourmet

Web1 1/2 cups kosher salt 1 cup sugar 1/2 cup dark brown sugar (packed) 1/4 cup real maple syrup 2 teaspoons/10 grams (10 pink curing salt (TCM, Instacure #1, Prague Powder 1) …

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Recipe: Venison Pastrami Field & Stream

WebVenison Pastrami Ingredients Cure: – ¼ cup Tender Quick – 2 Tbsp. brown sugar – 1 Tbsp. black pepper – 1 Tbsp. onion powder – 1 Tbsp. garlic powder – 1 tsp. paprika – 1 tsp. allspice Rub: – 3

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Homemade Venison (or Bear) Pastrami Outdoornews

Web1 teaspoon whole cloves Combine all ingredients but the meat in a re-sealable plastic bag. Seal and shake until all is dissolved. Add the meat and refrigerate …

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Low Carb Steak and Pastrami Bomb (+ Keto!)

WebLow Carb Steak and Pastrami Bomb Servings: 4 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Nutritional Facts: 6g Net Carbs 563 Calories 43g Fat 7g Carbs 38g …

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The ultimate venison pastrami LEM Blog

WebBring to a simmer and stir to dissolve the salt and sugar. Remove from the heat, allow to cool to room temperature and refrigerate until thoroughly chilled. Add the …

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Venison Pastrami Rokslide Forum

WebPastrami We have been using this recipe from Cabela's of all places, for a bunch of years. We usually do 4-8 venison roasts per year, slice them thin, and vacuum …

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Venison Pastrami recipe WhitetailFIRST

WebRemove the venison roast from the water bath and dry with paper towel. Place the venison roast on a rack to air dry for one hour. In a small bowl, mix the Hi …

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