Place roast in gallon sized plastic bag and place in the refrigerator. You really want to pack on the cure leaving no surface uncovered. Venison pastrami recipe directions. Once you ve corned the roast you have the option to braise boilit or smoke it into a pastrami. After those last 3 hours at 200 250º remove the pastrami packet from the smoker kettle grill and let it cool a bit before removing the foil and draining off any excess liquid.
Mix cure and coat venison roast thoroughly. Step 1 whisk together curing mixture brown sugar pepper paprika bay leaf allspice and garlic powder in a bowl. Cool completely before slicing and enjoy. I ve done plenty of corned venison and corned goose breasts which is just a side step from pastrami. Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep.
Preheat your oven to 275 f. Submerse the meat and marinate for 7 10 days in the refrigerator. Soak it in ginger ale overnight refrigerated. Place roast in a bowl. Because the pastrami is cured the meat will remain pink even after being cooked through.
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Refrigerate for 5 days. 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. Instead of brining the meat i opted for a dry cure followed by a coriander black pepper rub. If the roast is thick i normally cut it into roughly a 2 inch thickness to allow the brine to penetrate. Refrigerate for 5 days.
If the roast is thick i normally cut it into roughly a 2 inch thickness to allow the brine to penetrate. Rub mixture over venison roast and wrap tightly in plastic wrap. Preheat your oven to 275 f. Mix cure and coat venison roast thoroughly. Place roast in gallon sized plastic bag and place in the refrigerator.
