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.