Recipe Venison Pastrami And The Ultimate Sandwich

Venison Pastrami Recipe How to Make Venison …

WEBJan 21, 2019 · Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep. Put a rack in the pan to keep the …

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1. 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 – Smoked Venison Deliciousness

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 …

1. Mix everything thoroughly together in a bowl.
2. Rub it thoroughly over the corned roast, getting a nice coating.
3. Throw the roast in a smoker set (and pre-heated) to 220° and smoke it with a nice hardwood. About a cup of hickory chips is what I usually use. I never soak the chips. Put the wood chips in AFTER the smoker is pre-heated, otherwise they will all just burn up before it gets to temperature.
4. The smoke isn't meant to last the whole cooking time, probably just about an hour or two at the most. You can experiment with that of course.

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