WebSet aside. Divide the lettuce between the serving plates. Top the lettuce with the shallot, pickle, pastrami, and a generous amount of the mustard mayonnaise. Melt …
Preview
See Also: Egg Recipes, Keto RecipesShow details
As long as you can keep the temperature between 225 and 250 degrees, you can make pastrami. After the meat comes off the smoker, it needs to be steamed in the oven. To accomplish this step, simply rest a wire cooling rack over a pan full of water. Lay the smoked venison on the rack above the water and place into a 275 degree oven for 1.5 hours.
Skip the deli and make your own pastrami from whitetails, mule deer, elk or other cuts of venison. The process is simple, though it does take some time for the meat to brine and smoke. This technique also works great with goose or ducks breasts as well. Trim silver skin and connective tissue from your venison roast as needed. Set roast aside.
Preheat your oven to 275°F. 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 pastrami elevated over the water level. Ideally you cover this whole shebang with foil to keep the steam in, but you can also just keep the oven closed. It’ll work.
Making pastrami is more involved than just brining the meat. To learn about the whole process, visit our guide to making pastrami. To make the brine, simply place all the ingredients in a large pan with a litre of water. Bring to the boil, stirring until the sugar has dissolved Remove from the heat and add the remaining 2l of brine.