Discussion in 'Game Processing, Recipes & Cooking' started by trial153, Jun 19, 2020.
Took some Venison Pastrami out of the smoker...
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Looks good. Recipe? Might get lucky and get a deer this year. Partial to Kosher pastrami and salami from my days in Queens, NY.
This comes out best with Venison when use whole rounds, top or bottom.
Make a simple Brine. Brine the rounds for 5 days in the fridge or if it's winter, leave it out side. Rinse the rounds off.
Dry them off the I use a dry rub for the seasoning, I make my own.
2 parts ground coriander, one part black pepper, little bit of salt, garlic powder, onion powder, and brown sugar. Rub the rounds then smoke them at 225 for about 6-8 hours.
At that point you can use it up or freeze it in vacuum sealer bags.
When you hear it best to use a steamer.
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