Pastrami – Using Corned Venison

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Pastrami – Using Corned Venison

Post by jeepdad »

This stuff is unbelievably delicious I mean savory slap your Momma good!

Corned Venison

The Cure:

5 Tablespoons Tender Quick
4 tablespoons Dark Brown Sugar (packed)
3 Large Whole Dry Bay Leaves
1 Teaspoon All Spice
½ Teaspoon Garlic Powder
½ Teaspoon Anis Seeds
1 tablespoon Montreal Steak Seasoning
2 Tablespoons Coarse Ground Pepper
½ Teaspoon of Ground Clove

This is the “dry cure” step of the process. Mix all the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all the meat evenly and rub it in. Place the meat in a Ziplock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day for a week. If you want stronger flavor go up to two weeks.

After the meat gets done with its time out, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again, blend spices to break up mustard and Coriander but pulse to keep them coarse.

Pastrami – Using Corned Venison

Final Crust Rub:

1 Tablespoon Garlic Powder
2 Teaspoons Coarse Ground Pepper
1 Teaspoon Paprika
I Tablespoon Mustard Seed {Whole}
1 Teaspoon Coriander
1 Teaspoon Dark Brown Sugar

Into the smoker it goes for 3-4 hours at 200 degrees. You are looking for about 150-155 degrees internal temperature of the meat. I like to use a combination of Hickory and Apple and Maple as my wood.

Remove the roasts from the smoker and let rest until they cool to room temp. Place in Ziplock baggy or an air tight container and place it in the fridge overnight, 24 hours if possible. This will let it firm up. Slice as thin as possible and enjoy.
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Re: Pastrami – Using Corned Venison

Post by Boomer247 »

this is boomer from smokering longtime no see great recipe......didnt see any weights for venison...can
you do other meats with same recipe......hope all is well

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