Mix everything thoroughly together in a bowl. Refrigerate for 5 days. Venison pastrami april 22 2014robertholtonwi on a recent weekend venison pastrami and smoked pork belly became friends on the smoker together. Any style of smoker will work from electrics like masterbuilt to pellet smokers from traeger or kamado styles like those from grilldome. 1 teaspoon of kosher salt.

Chef scott vivian tries to get red deer venison and elk on a regular basis and says the appeal of game meat is showing people that there s things out there other than beef and pork. Pastrami is just a corned roast think corned beef covered in coriander and pepper and then smoked. Mix cure ingredients and coat venison roast thoroughly. Venison pastrami recipe directions. Corning has nothing to do with grain corn.

One of my favorites is venison pastrami. The smoked pork belly has been detailed here. Rub it thoroughly over the roast getting a nice coating. It refers to a coarse salt the large grains of which were known as corns in medieval britain and the brine that preserves the meat. Let the pastrami cool and eat as lunch meat or on crackers or whatever.

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2 tablespoons of brown sugar. Whisk together curing mixture brown sugar pepper paprika bay leaf allspice and garlic powder in a bowl. Pastrami is smoked and most recipes finish the meat at higher temperatures on the grill. Once you see the magic of long controlled temperatures from a water circulator you ll never do your pastrami another way. 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.

2 tablespoons ground yellow mustard. 1 tablespoon of smoked paprika. Dissolve the ingredients in a bowl and bring to a boil for 2 minutes then cool. Rub mixture over venison roast and wrap tightly in plastic wrap. You really want to pack on the cure.

Smoke the venison at about 165 f to 200 f until the interior hits 145 f which takes me about 3 hours. 1 2 teaspoon of garlic powder. Larger cuts of meat may take longer you might want to inject the brine mix into the center area of the meat with a meat pump or syringe. Place roast in a bowl. Smoke the venison at about 165 f to 200 f until the interior hits 145 f which takes me about 3 hours.

Place roast in a bowl. 2 tablespoons ground yellow mustard. 2 tablespoons of brown sugar. One of my favorites is venison pastrami. Chef scott vivian tries to get red deer venison and elk on a regular basis and says the appeal of game meat is showing people that there s things out there other than beef and pork.

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Larger cuts of meat may take longer you might want to inject the brine mix into the center area of the meat with a meat pump or syringe. Mix everything thoroughly together in a bowl.