Recipe Section > Wild Game

Venison pastrami..

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mowin:
Separate the hind into the 3 major muscles. Remove all the fat, and silver skin.

Brine: To every gal of water.
1 tbsp of cure #1
1/4 to 1/3 cup kosher or sea salt. I use 1/4 c.
1/4 to 1/3 cup sugar, splenda, or light brown sugar. I use 1/4 c...  I've used each, and really can't tell the difference.
One tbsp of onion and garlic powder.
Vary your salt and sugar on future batches until you get the flavor profile you like. I have a older couple that loves this stuff, but they like it sweeter,  so I use a 1/2 cup of sugar for there batch.

In a sauce pan.. 2 cups water and 1/3 cup of pickling spices. Bring to a boil, and let simmer for 20 min to release the oils and flavors.  Let cool and add to the brine.

I inject each piece several times to aid in brining. Place in a container,  and into the fridge for 14 days. Now you can brine for 10 days, but salt absorbs faster then sugar, and the longer time will help the sugar counteract the saltiness. 

Smoking:
Remove from the brine, and rinse.  Rub with salt, pepper, and onion and garlic powder.
Smoke at 225* until a IT of 120*. Then steam to a IT of 140*.  don't go much higher, as venison is very lean, and it will dry out.

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Bentley:
The taste in relation to a beef pastrami?

mowin:
The only similarities to beef is the process.  The flavor is much different, but most will assume it's beef if you don't tell them it's venison.

JBsuperG:

--- Quote from: Bentley  on September 13, 2017, 11:09:15 PM ---The taste in relation to a beef pastrami?

--- End quote ---
I have used Mowins recipe for the last three years.  This stuff is great.  I never had any use for the roasts on my venison, and always made steaks out of what I could and ground the rest.  Now I keep my roast and make a large batch of this every year.

Bar-B-Lew:
the hind quarter makes good jerky too

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