WebHow to Make Venison Pastrami using a Meateater Recipe Travis Adventure Projects 1.16K subscribers Subscribe 55 5.4K views 1 year ago Venison Pastrami is an …
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WebMix the salt, curing salt, sugar as well as the thyme, celery seed, caraway, juniper and the teaspoon of black pepper and grind them …
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WebIngredients Meat 3 lb. elk round roast or equivalent from any horned or antlered game. Brine 1 gallon water 2 tbsp. pink salt or …
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WebWhole Venison Neck Roast BBQ Steven Rinella Jan 5, 2023 This neck roast bbq recipe is a great dish to make with a whole venison neck, or a 4-to-6 pound piece …
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Web1 tablespoon Monterey Steak seasoning 2 teaspoons garlic powder 2 teaspoons onion powder Mix all rub ingredients well Cooking Instructions Place all …
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WebRemove the venison from the brine, rinse it and then dry it thoroughly. Discard the brine. In a small container mix the juniper, black pepper and coriander until …
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WebYield: 1 large venison roast Prep time: 15 minutes + 5 to 7 days for brining Cook time: 4 hours Ingredients: 1 large venison roast (elk, deer, antelope, or moose) Beef stock Brine: 1 ¼ - 1 ½ cups kosher salt 1 …
WebIngredients for the Pastrami Rub: 2 tablespoons crushed coriander 2 tablespoons ground yellow mustard 2 tablespoons of brown sugar 1 tablespoon of smoked paprika 1 teaspoon of kosher salt 1/2 …
Web1 tablespoon crushed bay leaf 1 teaspoon ground allspice ½ teaspoon garlic powder 5 pounds venison rump roast Directions Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, …
WebVenison 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 …
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Web1. Mix cure ingredients and coat venison roast thoroughly. You really want to pack on the cure, leaving no surface uncovered. Place roast in gallon-size plastic bag and stick in the refrigerator
WebThere are four basic parts to making pastrami - brine, rub, smoke and steam. Each step is outlined below. Brine Mix pickling spice, kosher salt, pink curing salt, …
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Web1 tablespoon hot red pepper flakes 2 cinnamon sticks, crushed 4 bay leaves, crushed Directions In a large pot bring add the water and the remaining brine …
Web2 teaspoons whole black peppercorns. 1 teaspoon smoked paprika. 1 teaspoon whole allspice seeds. 1 teaspoon whole cloves. Combine all ingredients but the …
WebVenison 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 …
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Venison Pastrami. Coat the roast with the rub and place in pre-heated smoker. Smoke to 150 degrees. Place the roast on a sheet of tinfoil, splash with a little beef stock and seal foil tightly. Let this steam for about 30 minutes. Remove from tinfoil, slice and enjoy.
Although the process of making pastrami takes several days, the reward is worth the wait. I like to use elk round or sirloin roasts for pastrami because of their uniform shape and lack of tough connective tissue.You can also use roasts from the back legs of deer or antelope, as well as brisket meat from large animals like moose or buffalo.
Push to side of pot. Add onion, pepper, and garlic. Sauté for 4 to 5 minutes or until peppers have softened. Add venison and season with salt and pepper if desired. Sauté until well browned (about 15 minutes). Stir in the broth, chili powder, tomato paste, red wine vinegar, cumin, salt, optional pepper, and optional bay leaves.
Making pastrami is one of my favorite ways to make venison, and probably everyone’s favorite way to eat it. Venison Reuben Wrap – with Pastrami! Venison roasts. Venison steaks. Ground venison. I just want a sandwich already! Now, while I’ve made some damn delicious venison steak sandwiches, I like options.