Pastrami Sandwich The Local Palate

Venison Pastrami Beyond The Chicken Coop

Pour the cooled brine over the meat, cover the container tightly and refrigerate for five days. Open the container and flip the meat daily so that everything brines evenly. After five days, rinse the meat well under cold running water, pat dry and coat the meat with the dry rub. Apply a thick coating of the dry rub to the venison before smoking.

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Process: Mix everything thoroughly together in a bowl. Rub it thoroughly over the roast, getting a nice coating. Throw the roast in a smoker set (and pre-heated) to 220° and smoke it with a nice hardwood.

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Set a big roasting pan in the oven and pour boiling water in it so the water is about 1 inch deep. Put a rack in the pan to keep the pastrami elevated over the water level. Ideally you cover this whole shebang with foil to keep the steam in, but you can also just keep the oven closed. It'll work.

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Bring to a simmer and stir to dissolve the salt and sugar. Remove from the heat, allow to cool to room temperature and refrigerate until thoroughly chilled. Add the venison roast to the brine. Place a plate on top of the meat to keep completely submerged. Cover and refrigerate for 3 days.

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In a large bowl or pot, make the brine by mixing together the kosher salt, brown sugar, Insta Cure #1, and hot water. Whisk the mixture until the ingredients dissolve. Add in honey; mix well. Add brine to a larger container (whatever container you plan to brine the venison in). Add some ice to the brine to cool it down.

Venison Pastrami Recipe How to Make Venison Pastrami

Blast rub spices in a spice grinder enough to break down but also leave a bit of texture in the rub. Apply the rub to all sides of the roast. Smoke the roast for 2 hours and 40 minutes at 180.

How to Make Venison Pastrami Pursuit to Plate

Blast rub spices in a spice grinder enough to break down but also leave a bit of texture in the rub. Apply the rub to all sides of the roast. Smoke the roast for 2 hours and 40 minutes at 180 degrees F. (I recommend a mix of cherry and mesquite for smoking.) Turn up the heat to 225 F, then smoke for 20 minutes.

How to Make Venison Pastrami Pursuit to Plate

Grind the Pastrami Rub ingredients. Lightly moisten the meat with Worcestershire sauce and pack on as much rub as it will hold. Smoke at 250° until the center of the meat hits around 150°F. Fruit woods like cherry or apple woods are nice, though some folks prefer the bolder flavor of hickory.

How to Make Venison Pastrami Pursuit to Plate

Pat the roast dry with a paper towel and place it on a rack in the fridge for 3 hours to allow it to air dry. 5. Smoke the venison at 180° F for 3 hours, bringing the internal temperature of the meat to 145° F. Remove from heat and brush the roast with brandy and sprinkle with the ground black pepper. 6.

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6 teaspoons Instacure #1. 1 tablespoon pickling spice. 1/2 packed cup dark brown sugar. 1/4 cup honey. 5 cloves garlic. Combine all of this in a stock pot big enough to contain the meat and bring it to a simmer on the stove top. Once all the salt and sugar is dissolved, remove the brine from the heat, allow it to cool to ambient temp, then.

Venison Pastrami Recipe How to Make Venison Pastrami

Add all of the brine ingredients, minus the salts, to a mortar and gently crack. Add the cracked spices along with the salts to a container and pour over about 2 liters of cold water. Add the venison to a vaccum bag and pour over the brine. Seal the bag and set in a refigerator.

Venison Pastrami Beyond The Chicken Coop

Venison Pastrami is an easy way to use the meat in your freezer. Pastrami is that delicious smokey deli meat that makes the perfect sandwich. I take you thro.

Venison pastrami YouTube

Remove roast from soaking water, rinse, and dry thoroughly. 4. Coat the roast with the rub and place in pre-heated smoker. Smoke to 150 degrees. 5. Place the roast on a sheet of tinfoil, splash.

This is a fantastic step by step recipe to make homemade pastrami

This video shows how to make Pastrami from Venison. However, this recipe works great for BEEF as well. NOTE: you must first know how to make CORNED VENISON.

Pastrami Sandwich The Local Palate

Turn the smoker or oven to 275 degrees Fahrenheit. Add 1-2 cups of water to the sheet pan and cover in foil. Carefully place the pan in the oven or smoker to steam for 1 to 11/2 hours. Carefully remove the foil and place the roasts on a cutting board and allow the roasts rest for an hour. Slice against the grain and enjoy.

VENISON PASTRAMI HOMEMADE YouTube

Place roast in a bowl; refrigerate for 5 days. Remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. Place in a bowl with water to cover, and soak, refrigerated, for 2 hours. Drain. Preheat oven to 250 degrees F (120 degrees C). Season roast with additional black pepper and brown sugar, and place in a roasting pan.