eBike Generation
Pastrami!!
Whitetail Deer
Contributors to this thread:
craig@work 28-Jun-17
Ben 28-Jun-17
Woods Walker 28-Jun-17
IdyllwildArcher 28-Jun-17
Timbrhuntr 28-Jun-17
Pyrannah 28-Jun-17
elk yinzer 28-Jun-17
Sidekick 28-Jun-17
osage 28-Jun-17
craig@work 29-Jun-17
craig@work 29-Jun-17
craig@work 29-Jun-17
Woods Walker 29-Jun-17
osage 29-Jun-17
ohiohunter 29-Jun-17
Treeline 29-Jun-17
craig@work 29-Jun-17
archer 29-Jun-17
osage 29-Jun-17
Woods Walker 29-Jun-17
Z Barebow 11-Jul-17
Ace 12-Jul-17
Mad_Angler 12-Jul-17
craig@work 12-Jul-17
Ace 12-Jul-17
TravisScott 17-Dec-17
WV Mountaineer 17-Dec-17
craig@work 17-Dec-17
Sean D. 17-Dec-17
Lee 18-Dec-17
Treeline 18-Dec-17
APauls 18-Dec-17
Treeline 18-Dec-17
Treeline 23-Dec-17
Shug 23-Dec-17
Idaho_Hunter 06-Jan-18
Treeline 07-Jan-18
Treeline 07-Jan-18
Treeline 07-Jan-18
The last savage 07-Jan-18
craig@work 07-Jan-18
Treeline 07-Jan-18
Idaho_Hunter 07-Jan-18
WV Mountaineer 28-Jan-18
WV Mountaineer 03-Feb-18
From: craig@work
28-Jun-17

craig@work's embedded Photo
craig@work's embedded Photo
Love making this stuff! Bonus that my kids love it too. Probably my favorite venison dish.

From: Ben
28-Jun-17
Tell us how you make it! looks great!

From: Woods Walker
28-Jun-17
RECIPE!!!!!

28-Jun-17
Wow, that looks amazing. Please post the recipe.

From: Timbrhuntr
28-Jun-17
Ya u can't just post that without a recipe or sending us some.

From: Pyrannah
28-Jun-17
woah! looks delicious

From: elk yinzer
28-Jun-17
I say ban him if he doesn't post the recipe

From: Sidekick
28-Jun-17
I'll have mine on Italian bread with a slice of Provolone please. And a cold Leinies. Thank You.

From: osage
28-Jun-17
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.

From: craig@work
29-Jun-17
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.

Craig

From: craig@work
29-Jun-17
Wow I typed that out with paragraphs and spacing and posting it went away. I'll see if I can edit

From: craig@work
29-Jun-17
When I hit the edit button it looks ok on my phone so maybe it's ok? Sorry all.

From: Woods Walker
29-Jun-17
Don't sweat it craig! Thanks for the recipe.

From: osage
29-Jun-17
Is he cure regular sodium chloride plus a dab of nitrite? Pink salt?

From: ohiohunter
29-Jun-17
To get breaks between paragraphs you have to hit enter about 3-4x.

From: Treeline
29-Jun-17
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! :)

From: craig@work
29-Jun-17
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.

From: archer
29-Jun-17
Yes sir. Corned Venison and Pastrami is yummy!

From: osage
29-Jun-17
I made some Canadian bacon from a deer backstrap. Equally good, especially if the deer was somewhat long in the tooth.

From: Woods Walker
29-Jun-17
This thread is making me hungry!

From: Z Barebow
11-Jul-17
I smoked some over the weekend (craig's recipe) and it was awesome. Definitely on my list to do again!

From: Ace
12-Jul-17
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.

From: Mad_Angler
12-Jul-17

Mad_Angler's Link
I've used this recipe before. I think it was mentioned on the bowsite. It works GREAT. Made goose and venison pastrami using it...

From: craig@work
12-Jul-17
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!

From: Ace
12-Jul-17

Ace's Link
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.

From: TravisScott
17-Dec-17
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.

17-Dec-17
WOW!!!!!!!!!!! I'm doing this. Saved to my favorites!!!!!!

Man, that looks so dang good. God Bless brothers!

From: craig@work
17-Dec-17
Great stuff!! Looking forward to my next batch!!

From: Sean D.
17-Dec-17
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!

From: Lee
18-Dec-17
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,

Lee

From: Treeline
18-Dec-17
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:)

From: APauls
18-Dec-17
I can't keep up with all the good recipes on this site.

From: Treeline
18-Dec-17
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:)

From: Treeline
23-Dec-17
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!

From: Shug
23-Dec-17
Looks great

From: Idaho_Hunter
06-Jan-18

Idaho_Hunter's Link
Hey Craig. I did your recipe about two weeks ago. I shared some photos on Trad site, Leatherwall, for the older gents.

From: Treeline
07-Jan-18

Treeline's embedded Photo
Peppered up and ready for the smoker
Treeline's embedded Photo
Peppered up and ready for the smoker
Working on a batch of elk and mule deer pastrami today:)

From: Treeline
07-Jan-18

Treeline's embedded Photo
In the smoker
Treeline's embedded Photo
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!

From: Treeline
07-Jan-18

Treeline's embedded Photo
Off the smoker and cooling
Treeline's embedded Photo
Off the smoker and cooling

07-Jan-18
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!

From: craig@work
07-Jan-18
I'm drooling on my phone now. Looks great!!

From: Treeline
07-Jan-18
Awesome recipe, Craig! Gonna vacuum seal a bunch of this and freeze for summer/fall backpacking... Hopefully the family doesn’t find it first:)

From: Idaho_Hunter
07-Jan-18
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.

08-Jan-18
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.

28-Jan-18
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.

03-Feb-18

 WV Mountaineer's embedded Photo
 WV Mountaineer's embedded Photo
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

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