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Love making this stuff! Bonus that my kids love it too. Probably my favorite venison dish.
Tell us how you make it! looks great!
Wow, that looks amazing. Please post the recipe.
Ya u can't just post that without a recipe or sending us some.
I say ban him if he doesn't post the recipe
I'll have mine on Italian bread with a slice of Provolone please. And a cold Leinies. Thank You.
Basically you brine it the same as corned beef for about 3 days, then coat with crushed coriander seeds and black peppercorns and smoke to an internal temp around 150 deg F. Absolutely delicioso.
lol don't ban me for delayed recipe posting!! this is a super easy dish, just takes patience so maybe not easy considering my audience. And it is cured, not brined.
Venison pastrami Cure: 1/4 c curing salt 2 tbsp brown sugar 1 tbsp black pepper 1 tbsp onion powder 1 tbsp garlic powder 1 tsp paprika 1 tsp allspice(may sub cinnamon and nutmeg 1/2tsp each) Rub: 3 tbsp black pepper 1 tsp coriander(optional) 1 tsp garlic powder
Meat: 2-4 lb whole muscle-I use the large roasts from the hindquarters, preferably not the football ones.
Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry. Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.
You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker I prefer a lighter wood and use English walnut shells. Hickory is good too as well as Apple. Any other questions feel free to ask.
Wow I typed that out with paragraphs and spacing and posting it went away. I'll see if I can edit
When I hit the edit button it looks ok on my phone so maybe it's ok? Sorry all.
Don't sweat it craig! Thanks for the recipe.
Is he cure regular sodium chloride plus a dab of nitrite? Pink salt?
To get breaks between paragraphs you have to hit enter about 3-4x.
That sounds like a great way to do venison. My family loves good pastrami but I have never tried to make it myself. Do a lot of sausage and this sounds easier...
About out of deer and elk, may have to dig around and see if I left an elk roast somewhere in the bottom of the freezer and pull it out for some pastrami! :)
Osage, I use mortons tender quick because that's what I could find locally. I don't remember if it's pink or not. Thanks for the tip ohio. Tough to read without breaks.
Yes sir. Corned Venison and Pastrami is yummy!
I made some Canadian bacon from a deer backstrap. Equally good, especially if the deer was somewhat long in the tooth.
This thread is making me hungry!
I smoked some over the weekend (craig's recipe) and it was awesome. Definitely on my list to do again!
I had some Venison Pastrami made by a butcher once that was absolutely incredible. When I shot a moose, I made Corned Moose several times, and it was awesome. tried smoking one of them into Moostrami, but it came out too dry. The flavor was good but I probably cooked it too long. I used several different cuts, but brisket had the best combination of texture and flavor.
Craig that looks delicious, I will have to try again this fall.
I've used this recipe before. I think it was mentioned on the bowsite. It works GREAT. Made goose and venison pastrami using it...
its hard to believe that growing up we only had venison as steaks, burger, and jerky. Making stuff like this is so much more rewarding! Glad to hear that it's working out for you guys!
Mad, that's the recipe I used. I think I was the one who posted it a while back. That whole site is great, It's not game oriented, but most of their recipes work well with all sorts of game meat, as long as you don't dry stuff out. I posted a link to the main site (www.amazingribs.com).
By the way, the meat thermometer they recommend (Thermapen) is excellent.
Just made this with some elk roast and it turned out incredible! Thought it would be worth bringing it back to the top! Thank you Craig.
WOW!!!!!!!!!!! I'm doing this. Saved to my favorites!!!!!!
Man, that looks so dang good. God Bless brothers!
Great stuff!! Looking forward to my next batch!!
I'm putting mine in the smoker tomorrow. One deer and one elk. My recipe is a little different but this is one of my favorite ways to cook wild game!
Shot a doe last eve after reading this post in the stand! Hadn't planned on shooting a doe but this recipe sure sounded good!
Question - is the recipe for each 2-4 pound piece?
Thx for sharing,
Will be processing a couple of deer today. Need to make up about 10 pounds or so to try this one out! Love pastrami and this sounds really good:)
I can't keep up with all the good recipes on this site.
Got 10 pounds of deer roasts in Craig's cure mix (plus a little extra cayenne) and zip locks...
The waiting begins....
Will be smoking it this weekend and will let you guys know how it turns out:)
Wow! This stuff is awesome!
Made up about 10 pounds of whitetail roasts and pulled it off the smoker about an hour ago.
I did add a little extra cayenne for kick in the cure.
Smoked it with mesquite for 4 hours at 225.
May get a late season cow elk tag next week and whack a cow so I can get serious and crank out a big pile of this stuff! It would be great vacuum sealed for backpacking if I can keep everyone else out of it!
Hey Craig. I did your recipe about two weeks ago. I shared some photos on Trad site, Leatherwall, for the older gents.
Peppered up and ready for the smoker
Peppered up and ready for the smoker
Working on a batch of elk and mule deer pastrami today:)
In the smoker
In the smoker
Now the wait!
My last little batch of whitetail is already gone!
12 pounds is not enough!
Don’t make this in small batches or it will be gone too fast!
Off the smoker and cooling
Off the smoker and cooling
Treeline thx for bringing this back up,,looks fantastic!!! I missed it first time around,,your killin me ,I'm going to try making some for sure!
I'm drooling on my phone now. Looks great!!
Awesome recipe, Craig! Gonna vacuum seal a bunch of this and freeze for summer/fall backpacking... Hopefully the family doesn’t find it first:)
Yes Craig, whomever you are, THANX!!!! You are correct. One must have no less than 10 LBS in this recipe. I personally ate 1.5LBS the night I made it. Wow....Craig, may you live forever.
I made another 20lbs of ground into meatballs. Standard recipe but I use garlic bread crumbs.
Love meatball sandwiches and pasta with meatballs. That pastrami does look good. Thanks.
Well, I finally got the weather to get the last of my deer cut up. I only had 6 pounds of meat for this. Just rubbed the cure on it and stuck it in the fridge. On Friday evening, I'll soak it for an hour or so and get ready to smoke it Saturday morning. Looking forward to it! Report back about NOON on Saturday, Lord willing.
It turned out well. Lots of Black Pepper taste and just the right amount of other spices. I might soak the next batch for 2 hours versus 1, between the curing and cooking step but, all and all, I am very pleased. I don't eat bread much so, I don't have any here to make a Ruben. But, a hunk of Havarti, this, and some Dijon or pepper mustard is very tasty and won't last long. It's going to be some great snacks and meals when hunting next September. Thanks Craig