DirectionsStep1Weigh 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 teas…Step2Rinse 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.Step3Dip 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 l…Step4Smoke 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 whateverIngredientsIngredients1 Venison Roast (hind leg or backstrap)add Kosher Salt (see recipe notes)1 Instacure No (see recipe notes)½ teaspoonDried Thyme¼ teaspoonCelery Seed¼ teaspoonCaraway Seed1 teaspoonSugar¼ teaspoonJuniper (crushed, optional)1 teaspoonBlack Pepper (ground, plus 3 tablespoon ground black pepper)¼ cupBrandy (red wine, vinegar or water)3 tablespoonsGround Coriander (coarsely)See moreNutritionalNutritional106 Calories2 gTotal Fat7 gCarbohydrate4 mgSodium1 gProteinFrom honest-food.netRecipeDirectionsIngredientsNutritionalExplore furtherVenison Pastrami Recipe - Petersen's Huntingpetersenshunting.comHow to Make Venison Pastrami using a Meateater Recipe …youtube.comHomemade Venison (or Bear) Pastrami - Outdoor Newsoutdoornews.comVenison Pastrami Recipeallrecipes.comVenison Pastrami - Realtree Camorealtree.comTasty Venison Pastrami Bass Pro Shops1source.basspro.comRecommended to you based on what's popular • Feedback
Venison Pastrami
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WEBJan 11, 2022 · Add the venison roast to the brine. Place a plate on top of the meat to keep completely submerged. Cover and refrigerate for 3 days. Remove the venison from the brine, rinse it and then dry it thoroughly. …
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WEBApr 13, 2021 · Venison Pastrami is an easy way to use the meat in your freezer. Pastrami is that delicious smokey deli meat that makes the perfect sandwich. I take you thro
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WEBDec 10, 2022 · Directions. Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub …
WEBMar 13, 2024 · Blast rub spices in a spice grinder enough to break down but also leave a bit of texture in the rub. Apply the rub to all sides of the roast. Smoke the roast for 2 hours …
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WEBMay 6, 2018 · 1/2 teaspoon of garlic powder. 2 tablespoons of ground black pepper. Process: Mix everything thoroughly together in a bowl. Rub it thoroughly over the roast, getting a nice coating. Throw the roast in a …
WEBApr 19, 2024 · Turn oven to 350 degrees, place green peppers standing up on a baking sheet and put in the oven. In a large frying pan, melt ghee (or oil) and cook onion until translucent on medium (5 minutes or so). Add …
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WEBVenison is lean, clean meat. Higher in protein and lower in fat than beef, it is as free range and healthy as you get. If you’ve never tasted venison, it is close in flavor to grass-fed beef or bison. Rich, lean, but easy to …
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WEBDec 27, 2020 · Venison Pastrami. This recipe slightly modified from Hank Shaw… Ive been experimenting with a few different recipes and his is by far the best with a little …
WEBVenison Recipes. Welcome to the internet’s largest selection of venison recipes, by award-winning chef Hank Shaw. You’ll find recipes for all cuts and all types of venison …
WEBVenison pastrami from Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things (page 265) by Hank Shaw Bookshelf …
WEBDec 7, 2019 · Venison Pastrami, take 1. Followed hank Shaw’s goose pastrami recipe. Didn’t have any juniper in the rub but otherwise followed as close as I could. Dry …
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WEBSep 6, 2017 · The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the …
WEBFeb 10, 2021 · Directions: Trim silver skin and connective tissue from your venison roast as needed. Set roast aside. In a large bowl or pot, make the brine by mixing together the …
WEBDec 25, 2022 · 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; …
WEBIn general, how you cook a leg of venison depends on the leg — and the animal. A shoulder roast or a neck roast needs to be cooked like a pot roast. Definitely slow …
WEBTreat it like corned beef for sure. I’ve been making venison pastrami for 15+ years and it’s usually come out very decent. Brine for 4-7 days depending on how large the cuts are …