Venison Pastrami Brine Recipe

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 …

Rating: 5/5(58)
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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Smoked Venison Neck Pastrami Recipe Forager Chef

WEBNov 18, 2020 · Roll the neck up like a jelly roll, and tie it snug with twine, then coat the outside lightly with more pepper and coriander. Vacuum …

Rating: 5/5(4)
1. Lightly toast the pepper and coriander, then crush coarsely (I like it crunchy).
2. After four days, remove the neck and pat dry, then season the inside (meat side that was next to the spine)

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