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Thursday, February 12, 2009

Venison Pastrami

I made a bit of pastrami using a roast from that little buck I got this deer season.




For my dry cure, I used...

5 tablespoons Tender Quick

2 tablespoons brown sugar

1 tablespoon ground black pepper

1 teaspoon ground paprika

1 teaspoon ground bay leaves

1 teaspoon ground allspice

1/2 teaspoon garlic powder

This is enough for 5lbs of meat.


I combined the cure, rubbed it into the venison, I shake the venison to remove any excess cure........then wrapped the meat and set it in the fridge to cure for 5 days....


After curing, I rinsed it off and let it soak in fresh water for 2 hours....


Before smoking, I rubbed the meat with a mixture of allspice, garlic, crushed bay leaves, crushed juniper berries, onion powder, black pepper and mustard seeds....




I smoked with a bit of hickory...


After smoking, I placed the pastrami into a foil pouch and added some beef broth. I let this sit and steam for about 30 minutes. It makes the pastrami tender and moist.






I like it with spicy brown mustard, melted cheese and some twangy green tomato dill pickles.







10 comments:

Ulla said...

that looks so amazing. you are a genius! how did you learn all this? i wish i had your knowledge i am so impressed! is it a family tradition? or are you self taught? make me want to go out with one of my father's guns and shoot myself a deer. goodness.

cowgirl said...

Thank you Ulla!

I grew up in the country and learned from my parents...
I'm just glad I paid attention. lol

dracothehound said...

You know there is no meat like deer meat lolol just made my deer bacon so good and this roast you have looks good

Dave

cowgirl said...

lol I agree Dave! Deer meat is pretty danged good. :)
Trade ya some pastrami for some of your bacon. lol

Thanks! :)

ken said...

Very impressive........ looks so good. I was smelling the computer screen to get a sniff lol, is this the same as you would do for brisket?

Great job ;-}
Ken

cowgirl said...

Thanks Ken!
I use this recipe for brisket too.
Hope you are doing well. Sounds like you have been busy..that's great!! :)

I'm still dealing with no-heat issues, but might have some form of heat next week.

tyra said...

Hey there,
Your stuff is so inspiring. I've been sick in the bed for a while and your site is motivation to get better and get out there. Thanks.

I get a lot of free venison and I'd like to try your pastrami recipe. What is Tender Quick? Some kind of saltpeter thing or just a brand of tenderizer?

Thanks again,
Tyra

cowgirl said...

Sorry to hear you have been sick Tyra! Hope your up and feeling better soon.
Tender Quick is made by the Morton Salt company. It's a curing mix that is really easy to use. I get mine in my local grocery store.

Hope it turns out well for you!

Anonymous said...

Could I make this without the tender quick?
I live in New Zealand and don't think I can get any =/

cowgirl said...

Hi Anonymous!
If you substitute the tenderquick with another cure.. keep in mind that tenderquick already has salt added. I have only used tenderquick in this recipe but you could probably alter it to suit what cure you have on hand.
Hope you have good luck with it!