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. :wink:

Thank you so much folks! You're too kind. :wink:
The pastrami recipe works great for beef too.

Dear Cowgirl,
I think you are just part of an evil plan to torment us all for some Un-Godly reason.....Why, why, why must you do this to us constantly? Do you not like us?.... I tried to like you, but you are making it waaaay to difficult for me....By the way that looks AMAZING...You're the best.

Dan

Click to expand...

Dan, I like you all..........a LOT! :biggrin: :wink:


Puff, good luck with your batch! The recipe is enough for 5lbs of meat.
Hope it turns out well for ya.