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Venison pastrami #7417209 01/28/19 08:29 PM
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Turned out pretty good

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Re: Venison pastrami [Re: ETexas Hunter] #7417217 01/28/19 08:35 PM
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I'd say so, can you put up the recipe?


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Re: Venison pastrami [Re: ETexas Hunter] #7417231 01/28/19 08:52 PM
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I thought pastrami was smoked.


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Re: Venison pastrami [Re: Cast] #7417233 01/28/19 08:55 PM
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Originally Posted by Cast
I thought pastrami was smoked.


You can smoke it.


It takes beer to make thirst worthwhile - J. Fred Schmidt
Re: Venison pastrami [Re: ETexas Hunter] #7417280 01/28/19 09:36 PM
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Love a good Ruben.


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Re: Venison pastrami [Re: ETexas Hunter] #7417338 01/28/19 10:24 PM
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It was brined for three days then smoked and then steamed.

Last edited by ETexas Hunter; 01/28/19 10:27 PM.
Re: Venison pastrami [Re: ETexas Hunter] #7417339 01/28/19 10:26 PM
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https://www.themeateater.com/cook/recipes/trophy-meals-elk-pastrami
Meat
3 lb elk round roast or equivalent from any horned or antlered game.
Brine
1 gallon water
2 tbsp pink salt or Instacure #1
1 cup kosher salt
3/4 cup brown sugar
3 tbsp pickling spices
Rub
2 tbsp black pepper
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp paprika
1 tbsp mustard seed

How to make it


1.In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled.
2.In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap.
3.Brine in the refrigerator for 4-5 days.
4.Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour.
5.Cut a small test piece, fry it and taste. If itís too salty, soak the meat in cold water for an hour or two, rinse and dry.
6.Next add the rub to the surface of the meat. Youíll want to generously coat it with the rub mixture.
7.Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke.
8.The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours.
9.Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.

Re: Venison pastrami [Re: ETexas Hunter] #7417351 01/28/19 10:47 PM
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Ive made it before and my recipe was slightly different and I never did or read about the steaming before. Mine came out great as im sure yours did too.

Looks great, I look forward to giving your recipe a try! Thanks for sharing.


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Re: Venison pastrami [Re: ETexas Hunter] #7417365 01/28/19 11:00 PM
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Re: Venison pastrami [Re: ETexas Hunter] #7417446 01/29/19 12:27 AM
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I like mine on rye.


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Re: Venison pastrami [Re: ETexas Hunter] #7417580 01/29/19 02:45 AM
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That looks really good

Re: Venison pastrami [Re: ETexas Hunter] #7417948 01/29/19 03:33 PM
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Looks tasty food


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Re: Venison pastrami [Re: ETexas Hunter] #7418053 01/29/19 05:07 PM
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My first time trying it. I will be making it again.

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