Venison pastrami recipe directions. Any style of smoker will work from electrics like masterbuilt to pellet smokers from traeger or kamado styles like those from grilldome. 2 tablespoons ground yellow mustard. Venison pastrami april 22 2014robertholtonwi on a recent weekend venison pastrami and smoked pork belly became friends on the smoker together. Mix everything thoroughly together in a bowl.
Once you see the magic of long controlled temperatures from a water circulator you ll never do your pastrami another way. 1 tablespoon of smoked paprika. Submerse the meat and marinate for 7 10 days in the refrigerator. Larger cuts of meat may take longer you might want to inject the brine mix into the center area of the meat with a meat pump or syringe. Rub mixture over venison roast and wrap tightly in plastic wrap.
It refers to a coarse salt the large grains of which were known as corns in medieval britain and the brine that preserves the meat. Pastrami is smoked and most recipes finish the meat at higher temperatures on the grill. Refrigerate for 5 days. You really want to pack on the cure. 1 2 teaspoon of garlic powder.
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Place roast in a bowl. The corned venison can be used for any number of dishes at this point venison hash is great but to be true pastrami it next needs to be smoked then steamed. Dissolve the ingredients in a bowl and bring to a boil for 2 minutes then cool. Smoke the venison at about 165 f to 200 f until the interior hits 145 f which takes me about 3 hours. The smoked pork belly has been detailed here.
Because venison is lean and tends to dry out it is recommended that the pastrami is finished with a water circulator or sous vide. Rub it thoroughly over the roast getting a nice coating. Pastrami is just a corned roast think corned beef covered in coriander and pepper and then smoked. Corning has nothing to do with grain corn. Because venison is lean and tends to dry out it is recommended that the pastrami is finished with a water circulator or sous vide.
Corning has nothing to do with grain corn. Place roast in a bowl. Mix cure ingredients and coat venison roast thoroughly. It refers to a coarse salt the large grains of which were known as corns in medieval britain and the brine that preserves the meat. Once you see the magic of long controlled temperatures from a water circulator you ll never do your pastrami another way.
Pastrami is just a corned roast think corned beef covered in coriander and pepper and then smoked. Venison pastrami recipe directions.
