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Unread 02-12-2009, 10:55 AM   #1
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
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Default Venison Pastrami

I made some pastrami from a couple of small deer roasts.
This was from the hind quarter of a little buck I harvested this season.

The cure...this is enough for 5lbs of meat
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

I mix the cure, rub onto the meat and shake off any excess..

I wrap it and let it cure...this batch cured for 5 days.
Then I soak in fresh water for a couple of hours...

Before smoking, I season it with a mixture of garlic, allspice, crushed juniper berries, onion powder, crushed bay leaves and mustard seeds...

Then put it on the smoker with a bit of hickory...

After smoking, I wrap in foil and fill the pouch with beef broth. It steams a bit and makes sure the pastrami is moist.
I let this sit for at least 30 minutes...

I like it with spicy brown mustard, melted cheese and some twangy green tomato dill pickles.
I wish I would have had a different bread, but this was all I had on hand. It was pretty tasty though.

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