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. Just trim most of the fat and silverskin before brining. Instead of brining the meat i opted for a dry cure followed by a coriander black pepper rub. Place roast in gallon sized plastic bag and place in the refrigerator. Once you ve corned the roast you have the option to braise boilit or smoke it into a pastrami.
Pastrami starts with a brining process commonly called corning which i ve covered here. Submerse the meat and marinate for 7 10 days in the refrigerator. Refrigerate for 5 days. After those last 3 hours at 200 250º remove the pastrami packet from the smoker kettle grill and let it cool a bit before removing the foil and draining off any excess liquid. Preheat your oven to 275 f.
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Put a rack in the pan to keep the pastrami elevated over the water level. Mix cure and coat venison roast thoroughly. Any cut of venison roast will work for the recipe. If you smoke the brined result directly it ll be way too salty. Put a rack in the pan to keep the pastrami elevated over the water level.
If you smoke the brined result directly it ll be way too salty. Dissolve the ingredients in a bowl and bring to a boil for 2 minutes then cool. Pastrami starts with a brining process commonly called corning which i ve covered here. Soak it in ginger ale overnight refrigerated. 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.
