Venison Pastrami Rub

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. Turn the roast once or twice a day. Venison pastrami final crust rub.

Camila Farah

The corned venison can be used for any number of dishes at this point venison hash is great but to be true pastrami it next needs to be smoked then steamed. Ingredients 5 tablespoons sugar based curing mixture such as morton quick cure 2 tablespoons brown sugar or as needed 1 tablespoon coarsely ground black pepper or as needed 1 tablespoon paprika 1 tablespoon crushed bay leaf 1 teaspoon ground allspice teaspoon garlic powder 5 pounds venison. At the end of the curing. Mix cure and coat venison roast thoroughly. Add the ice then add the meat.

Any style of smoker will work from electrics like masterbuilt to pellet smokers from traeger or kamado styles like those from grilldome. If you smoke this as is it ll be salty damned salty. Let sit in the fridge for 10 days in a sealed bag making sure the meat remains submerged. Mix everything except the meat and ice from the corning list and bring to a low boil. 1 tablespoon garlic powder 2 tablespoons coarse ground pepper 1 teaspoon paprika 1 tablespoon mustard seed whole 1 tablespoon coriander whole 1 teaspoon dark brown sugar.

Drain off the brine then you have an option. You really want to pack on the cure leaving no surface uncovered. Mix cure ingredients and coat venison roast thoroughly. After a day or two liquid will start to appear in the bottom of the bag. Place roast in gallon sized plastic bag and place in the refrigerator.

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You really want to pack on the cure leaving no surface. You really want to pack on the cure leaving no surface. Drain off the brine then you have an option. Any style of smoker will work from electrics like masterbuilt to pellet smokers from traeger or kamado styles like those from grilldome. The corned venison can be used for any number of dishes at this point venison hash is great but to be true pastrami it next needs to be smoked then steamed.