pastrami "venison" for the do it deer hunters

Discussion in 'The BOC Diner' started by JERMSQUIRM, Jan 14, 2009.

  1. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    i tested and approved it right in my own backyard. got this from a friend in oklahoma.

    take 1 large 3-4 lb venison roast or two small 1 1/2 -2 lb roasts.

    mix

    5 tablespoons of morton tender quick
    2 tbs brown sugar
    1 tbs of black pepper "ground or course cracked. i like the cracked"
    1 tsp paprika
    1 tsp of bay leaves broken or ground
    1 tsp ground allspice
    1/2 tsp garlic powder

    you could also use the tender quick and 4 tbs pickeling spices. witch are the other ingreadients pre mixed and add the pepper and garlic powder.

    mix these togather and rub all of it onto meat and shake off access. the meat needs to be wrapped in plastic wrap and refridgerated to cure for 5 days per 1" of thickness. if the meat is 2" thick allow 9-10 days to cure. turn it once a day or two.

    after it has been cured rinse it in cold tap water or soak it in fresh water for a couple hrs in fridge.

    then take
    1/2 tsp mustard seed
    1/2 tsp crushed bay leaves
    1/4 tsp allspice
    1/4 tsp black pepper
    1/8 tsp garlic powder

    and sprinkle on the roasts. smoke on your smoker at 230-250 degrees untill internal temp is 160. wrap in foil and add 1/4 cup of hot beef broth. let rest for an hour. slice and enjoy warm or chill in fridge to slice for pastrami sammies.
     
  2. westvirginiacatfish

    westvirginiacatfish New Member

    Messages:
    511
    State:
    Ronceverte
    sounds good I'll have to try it sometime. Thanks for the info:cool2::smile2:
     

  3. 223reload

    223reload New Member

    Messages:
    10,798
    State:
    Oklahoma
    Venison Pastrami is one of my next on my " TO DO" list. We love pastrami, I'll add this to my recipes and try it . Thanks Jeremy,Reps after I spread the love some more:wink:
     
  4. Bayoubear

    Bayoubear New Member

    Messages:
    425
    State:
    near that hellhole dallas
    ill have to try this one too.
     
  5. CuzICan

    CuzICan New Member

    Messages:
    1,751
    State:
    Fayetteville, A
    Oh this sounds WONDERFUL!!! Thanks for the post -- glad to see this one in here! :)
     
  6. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    heres the one i smoked. first is the cure prep. second is the cured and seasoned ready for smoker. and third id it on the drum smoker i built this fall with some ribs and a couple chickens.
     
  7. JERMSQUIRM

    JERMSQUIRM New Member

    Messages:
    13,145
    State:
    il-waynesv
    here it is after i sliced it up.
     
  8. SHOWME

    SHOWME Well-Known Member

    Messages:
    2,579
    State:
    Nixa, Mo
    Thanks Jeremy, had a real good year, elk, 2 deer and now I can make some pastrami with some of my roasts, it really looks great
     
  9. Mike81

    Mike81 Well-Known Member

    Messages:
    4,186
    State:
    Alabama
    Thanks Jerm, looks excellent! I gotta try that. :cool2:
     
  10. Blue Duck

    Blue Duck New Member

    Messages:
    465
    State:
    Idaho
    Sounds great, Ill try it.........
     
  11. catfishcentral

    catfishcentral New Member

    Messages:
    1,497
    State:
    OK
    Man.....that looks really, really good. I'll be testing this out next year.