venison cured and smoked like pastrami

Discussion in 'Wild Game' started by kingudaroad, Feb 12, 2009.

  1. I was wondering if anyone has done this and what it would taste like.

    I have these completely trimmed venison ham roasts. These are the large muscles of the ham with all fat and silverskin and connective tissue removed.
    I was going to cure, season and smoke looking for a sandwich meat. If it was pork, it would be Canadian bacon, beef would be pastrami, I'm not sure what to call it but thinking about curing and smoking in a similar fashion to these.

    Any suggestions?
  2. cowgirl

    cowgirl Smoking Guru OTBS Member

  3. I love venison pastrami.

    First you turn the Venison into corned beef/venison. Then you turn the corned meat into pastrami.

    You can half this but I make the brine as stated.

    5 qts of Ice water
    ¾ cup of salt, no iodine
    2/3 cup of instacure,
    1 tbls garlic juice optional
    1 cup powdered dextrose

    If big chuncks inject with needle, then let sit 2 day-3 days for each inch of thickness in the fridge.
    This turns it into corned venison.

    To turn into pastrami I mix
    1 tablespoon of coriander
    1 tablespoon of paprika
    1 teaspoon of black pepper. Or more.
    Mix together and rub into corned meat.
    Start at 130 for about an hour, then bake/smoker at 220 degrees till internal temp reads 175-180. cool at room temp for 1-2 hours, then refrigerate overnight and slice.

    You can use any corned beef brine, then proceed for the pastrami part. The sausagemaker sells pre made. corned beef/venison mix.


    Corned Venison


    5 qts Ice water
    ¾ cup kosher salt
    1/3 cup instacure no 1
    ½ cup powdered dextrose
    ½ cup pickling spice

    Submerge venison in brine and refrigerate Meat not over 3†thick will cure in about 3 days(72hrs.) add 24 hrs. for each additional inch of thickness.
    By injecting brine it will cut the curing time .

    Discard brine
    Rinse and use: To turn into Pastrami mix together
    1 Tablespoon Coriander
    1 Tablespoon Paprika
    1 Teaspoon Black Pepper
    [font=&quot]Rub over meat and Bake at 225 till 175 internal temp[/font]
  4. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

    I have used the sausage maker corned beef cure and it is great!
    I did corned beef brisket for Christmas and everyone loved it
    going to put a flat and a rump roast in the brine tomorrow
    also a couple bonless turkey breasts, Im goint to try some turkey Pastrami
    I buy it at the deli and love it so I thought I would give it a shot.
    anyone here done turkey pastrami?
    I will do some Qview when I make it
  5. rejii

    rejii Smoke Blower

    where do you buy instacure and powderd dextrose?
  6. uncle_lar

    uncle_lar Smoking Fanatic OTBS Member

  7. rejii

    rejii Smoke Blower

    thanks for the site

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