1 tablespoon garlic powder 2 tablespoons coarse ground pepper 1 teaspoon paprika 1 tablespoon mustard seed whole 1 tablespoon coriander whole 1 teaspoon dark brown sugar. After a day or two liquid will start to appear in the bottom of the bag. Place roast in gallon sized plastic bag and place in the refrigerator. Mix cure ingredients and coat venison roast thoroughly. Any style of smoker will work from electrics like masterbuilt to pellet smokers from traeger or kamado styles like those from grilldome.
At the end of the curing. You really want to pack on the cure leaving no surface uncovered. 2 tablespoons crushed coriander 2 tablespoons ground yellow mustard 2 tablespoons of brown sugar 1 tablespoon of smoked paprika 1 teaspoon of kosher salt 1 2 teaspoon of garlic powder 2 tablespoons of ground black pepper. Drain off the brine then you have an option. Mix cure and coat venison roast thoroughly.
Turn the roast once or twice a day. Venison pastrami final crust rub. Mix everything except the meat and ice from the corning list and bring to a low boil. Add the ice then add the meat. You really want to pack on the cure leaving no surface.
Ingredients 5 tablespoons sugar based curing mixture such as morton quick cure 2 tablespoons brown sugar or as needed 1 tablespoon coarsely ground black pepper or as needed 1 tablespoon paprika 1 tablespoon crushed bay leaf 1 teaspoon ground allspice teaspoon garlic powder 5 pounds venison. Ingredients 5 tablespoons sugar based curing mixture such as morton quick cure 2 tablespoons brown sugar or as needed 1 tablespoon coarsely ground black pepper or as needed 1 tablespoon paprika 1 tablespoon crushed bay leaf 1 teaspoon ground allspice teaspoon garlic powder 5 pounds venison. Turn the roast once or twice a day. At the end of the curing. 1 tablespoon garlic powder 2 tablespoons coarse ground pepper 1 teaspoon paprika 1 tablespoon mustard seed whole 1 tablespoon coriander whole 1 teaspoon dark brown sugar.
