Venison Pastrami Recipes

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The Ultimate Venison Pastrami Wildgame Gourmet

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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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)
Total Time: 4 hrs 15 minsCategory: Cured MeatCalories: 106 per serving1. 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 Recipe tastycooking.recipes

WEBRub the mixture all over the venison roast, covering it completely. Place the seasoned venison in a resealable plastic bag and refrigerate for 3 days, flipping the bag over once …

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Venison Pastrami (Smoked, not Steamed) OutdoorsChef

WEBSep 2, 2023 · Add all of the brine ingredients, minus the salts, to a mortar and gently crack. Add the cracked spices along with the salts to a container and pour over about 2 liters of …

Cuisine: Wild GameCategory: SnackServings: 2

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Venison (Axis)Pastrami From Field To Table

WEBJan 28, 2022 · Clean and square bottom rounds. Prepare brine by dissolving salt and spices in half the water, bring to boil, allow to steep 5-10 minutes. Add remaining cold water to …

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Venison Pastrami Beyond The Chicken Coop

WEBSep 16, 2021 · 1 gallon water, 1 cup kosher salt, ¾ cup brown sugar, 3 tablespoons pickling spice, 2 tablespoons pink cure salt. Place roasts in a separate container and pour brine over the top so all meat is well …

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How to Make Venison Pastrami Field & Stream

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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Venison Pastrami Harvesting Nature

WEBJul 8, 2021 · Turn the smoker or oven to 275 degrees Fahrenheit. Add 1-2 cups of water to the sheet pan and cover in foil. Carefully place the pan in the oven or smoker to steam for 1 to 11/2 hours. Carefully remove the …

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Making Venison Pastrami The Slow Cook

WEBMar 31, 2011 · Heat-smoke the beef (or venison) using your favorite wood chips, such as hickory, until the meat reaches an internal temperature of of 150 degrees.

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Delicious smoked venison pastrami: a unique twist on a classic

WEBSandwiches: Layer thin slices of smoked venison pastrami onto rye bread with mustard, Swiss cheese, and sauerkraut for a delicious twist on a classic Reuben sandwich. …

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The ultimate venison pastrami LEM Blog

WEBJul 29, 2022 · Bring to a simmer and stir to dissolve the salt and sugar. Remove from the heat, allow to cool to room temperature and refrigerate until thoroughly chilled. Add the …

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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 thoroughly over the roast, getting a nice coating. Throw the roast in a …

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25 Healthy And Delicious Venison Recipes The …

WEBTransfer the seared roast to a slow cooker. Cover with sliced onions, minced garlic, barbecue sauce, beer or beef/deer stock, apple cider vinegar, Dijon mustard, salt and pepper. Cook on low for 8 hours or until …

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How to Make Pastrami (NitrateFree, Paleo) The …

WEBAug 25, 2023 · Smoker Instructions: Preheat your smoker to 225 degrees Fahrenheit. Rinse the meat and pat it dry with a paper towel. Place the meat in the smoker and allow it to smoke for 2 to 3 hours, or until the …

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