Venison neck meat shanks or shoulder roasts don t make good pastrami. It s fine if you have a little bit of the cure stuck to the meat but you. Venison pastrami final crust rub. Pastrami is easy to make as most of the work is done sitting in a brine. To accomplish this step simply rest a wire cooling rack over a pan full of water.
2 tablespoons crushed coriander 2 tablespoons ground yellow mustard 2 tablespoons of brown sugar 1 tablespoon of smoked paprika 1 teaspoon of kosher salt 1 2 teaspoon of garlic powder 2 tablespoons of ground black pepper. Pastrami uses smoke and pink salt as a preservative. Directions step 1 whisk together curing mixture brown sugar pepper paprika bay leaf allspice and garlic powder in a bowl. Instructions weigh your venison. Pastrami is equally at home on a cheese plate or on toasted rye with sauerkraut and russian dressing who loves a good rueben.
-
RELATED ARTICLE :
- zesta green tea ingredients
- zesty chicken rice
- whole egg mayonnaise recipe no mustard
Rinse the cure off the venison and pat it dry. A conventional beef pastrami is made with a fatty inexpensive cut such as the plate or brisket both from the lower front of the cow. Place in a bowl with water. Step 3 preheat oven to 250 degrees f 120. As long as you can keep the temperature between 225 and 250 degrees you can make pastrami.
Lay the smoked venison on the rack above the water and place into a 275 degree oven for 1 5 hours. Step 2 remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. You really want to pack on the cure leaving no surface. Pastrami is smoked and most recipes finish the meat at higher temperatures on the grill. Turn the roast once or twice a day.
Turn the roast once or twice a day. Lay the smoked venison on the rack above the water and place into a 275 degree oven for 1 5 hours. Rinse the cure off the venison and pat it dry. Mix cure and coat venison roast thoroughly. 2 tablespoons crushed coriander 2 tablespoons ground yellow mustard 2 tablespoons of brown sugar 1 tablespoon of smoked paprika 1 teaspoon of kosher salt 1 2 teaspoon of garlic powder 2 tablespoons of ground black pepper.
Pastrami is smoked and most recipes finish the meat at higher temperatures on the grill. Mix cure ingredients and coat venison roast thoroughly. Venison neck meat shanks or shoulder roasts don t make good pastrami.
