venison cured and smoked like pastrami

[kingudaroad]

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?

 

[cowgirl]

I love venison pastrami ... http://www.smokingmeatforums.com/for...ad.php?t=23098

It's funny that you should mention it right now. I am eating a venison pastrami sandwich for supper. lol I just made a batch this last weekend.

 

[jerseyhunter]

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.


or


Corned Venison


Brine

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]

 

[uncle_lar]

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

 

[rejii]

where do you buy instacure and powderd dextrose?

 

[uncle_lar]

sausage maker has both www.sausagemaker.com

 

[rejii]

thanks for the site