Venison Pastrami
We love a good pastrami in our house! We had a deboned hind quarter from a deer we harvested last season so we decided to make pastrami out of it! It turned out phenomenal. We hope you enjoyed the video and give this recipe a try; it is a process but we think you will find it worth the wait!
Curing Brine
· 6-7 LB Venison Ham (Hindquarter Deboned)
· 2 Gallons of Cold Water
· 1 1/2 Cups of Kosher Salt
· 1 Cup of Sugar (Accidently left out of the video)
· 1 ½ TSP of Pink Curing Salt
· 1 Cup of Pickling Spice
After removing any undesirable fat and silver skin from the venison, mix the water, salt, sugar and cure until the water is no longer cloudy. Remove one cup of the cure and inject thoroughly throughout the meat. Now add the pickling spice to the brine and mix again. Place the venison into the container for 7-10 days making sure to completely submerge the meat. You may need to use a weight to hold the meat down if necessary.
Smoking
· 1 TBSP of Salt
· 2 TSSP of Black Pepper
· 3 TBSP of Neil’s Sarap Dayum Wild Rub
After the 7-10 days remove from the brine and rinse thoroughly and pat dry. Season with the above spices and let set while you setup your smoker. We used our Big Green Egg for this cook set at 275 degrees indirect using Peach wood chunks for the smoke. Once the egg reached temp we placed the Venison on the center of the grate. When the meat reached 140 degrees we placed a rack on top an aluminum half pan using a cup of beef broth for moisture. We smoked the Venison until it reached 155 degrees internally. Remove and wrap the meat to let cool completely. Once cooled, you can slice the pastrami and use for sandwiches or just to snack on. We made Reuben’s!!!!!! Recipe below!
Venison Pastrami Reuben
· 2 Slices of Rye Bread
· 2 TBSP of Thousand Island Dressing
· 1 Slice of Swiss Cheese
· 4-5 OZ of the Venison Pastrami
· 1/4 Cup of Sauerkraut
We set our Egg to 400 degrees using our cast iron griddle. Put 1 TBSP of the dressing on one piece of the bread, add the Pastrami, Cheese and Kraut. Use the other TBSP of dressing on the remaining slice of bread. Add butter to the griddle and place sandwich in the center. We used a weighted press on top.
Once toasted we flipped the sandwich and repeated the step above. Remove the Reuben, slice in half and enjoy!
GET YOU SOME!!!!!
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