VENISON PASTRAMI
Cured lunch meat made with wild game - venison or elk meat.
Provided by Kathy
Categories Main Dish Preserving Food
Time P5DT8h30m
Number Of Ingredients 11
Steps:
- Combine water, kosher salt, brown sugar, pickling spice and pink cure salt in a large container. Stir until dissolved.
- Place roasts in a separate container and pour brine over the top so all meat is well covered.
- Cover and refrigerate for 5-7 days, turning roasts at least once on day 3 or day 4.
- Remove meat from brine and discard brine. Rinse meat removing all spices.
- Soak meat in fresh cold water for 2-3 minutes
- Place meat on a baking rack and let the water drain off. Pat meat dry with paper towels.
- Place peppercorns, coriander seeds and mustard seeds in a spice blender or food processor. Blend just until spices are broken up.
- Mix in garlic powder and smoked paprika
- Rub mixed spices all over meat
- Place meat on racks in smoker. Set smoker temperature to 160°.
- Place one pan of wood chips in smoker
- When wood chips stop smoking (approximately 1 hour) add a 2nd pan of wood chips
- Continue cooking in smoker until meat reaches 145°. This may take 4-6 hours.
- Remove meat from smoker and place on a baking rack over a cookie sheet
- Preheat oven to 275°
- Pour hot tap water into cookie sheet, filling pan about half full. This will become your steam tray.
- Wrap meat and pan with foil so that no steam will escape during cooking
- Carefully move pan to oven
- Bake in preheated 275° oven for 1 hour
- Remove from oven and allow to sit covered for 10-15 minutes. Carefully remove foil.
- Slice when meat is cooled
Nutrition Facts : ServingSize 1 slice/ounce, Calories 41 kcal
VENISON PASTRAMI
Think venison has to taste like deer? Not with this recipe. Give it a try and you will make it time and time again - it tastes just like pastrami. Your friends will beg you to make this for them all the time!
Provided by Brandons treats
Categories Meat and Poultry Recipes Game Meats Venison
Time P5DT4h20m
Yield 15
Number Of Ingredients 8
Steps:
- Whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. Rub mixture over venison roast, and wrap tightly in plastic wrap. Place roast in a bowl; refrigerate for 5 days.
- Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain.
- Preheat oven to 250 degrees F (120 degrees C).
- Season roast with additional black pepper and brown sugar, and place in a roasting pan.
- Bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees F (70 degrees C), about 2 hours.
Nutrition Facts : Calories 159.6 calories, Carbohydrate 2.6 g, Cholesterol 105.8 mg, Fat 3.1 g, Fiber 0.4 g, Protein 28.7 g, SaturatedFat 1.2 g, Sodium 2377.5 mg, Sugar 1.8 g
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