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In Reply to: Re: Hey Dizzy Pig Chris posted by bbqBob on December 01, 2014 at 12:44:03:
Yo Bob, Here is the venison pastrami recipe. Jay from Denver really liked this recipe and my son prefers venison pastrami over the beef pastrami we buy at the deli at the local grocery store.
third recipe I like to use is for venison pastrami. I took a whole hindquarter (10 lbs.) and cut it into three muscle groups. There is one big muscle on the hindquarter that looks like a nerf football. Cut it separate from the bone. You should be able to get two more cuts from the quarter that will be about the thickness of a brisket. Trim the small muscles and ends to give the two smaller pieces uniform appearance.
What is listed below comes from Randy Lee's web-site: www.randyq.addr.com/recipes/pastrami.htm. Randy's site is no longer up and running, but it can be accessed through the "Wayback Machine."
This recipe was originally for beef pastrami, but I have made a few alterations for venison.
3.5 C. Good Clean Water (such as spring water)
2 Tbsp Tenderquick
2 Tbsp Brown Sugar
2 ts Granulated Garlic or Powdered Garlic (try not to use Garlic Salt)
Anytime I inject any variety of meat, I figure one fluid ounce per pound is a good average. You might be to get more than that into venison. Anyway, give the meat as much as it will take. Here are the rub recipes for the pastrami:
Rub Number 1
3 Tbsp freshly ground black pepper
1 Tbsp ground coriander
1 ts ground thyme
1 Tbsp ground dehydrated onion or onion powder
Mix the above rub, take out 2 Tbsp to mix with Rub Number 2. Save remainder of Rub Number 1 for smoking day.
Rub Number 2
1/4 C. Tenderquick
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 Tbsp Garlic Powder
2 Tbsp Rub Number 1 from above
After the venison has had its fill of brine (hopefully all of it), pour out excess brine from pan and coat it all over with completed Rub Number 2. Use all of Rub Number 2.
Cover and refrigerate for 3-5 days, turning at least once a day top to bottom. Once the venison is corned or cured, remove it from the refrigerator and wash the rub off. Then soak the venison in cold water for at least an hour. Once the meat has been rinsed and soaked remove it from the water and pat dry with paper towels and apply rub number 3
Rub Number 3
Remaining Rub Number 1 from Day 1, almost 4 Tbsp
1 ts Paprika
1 ts Garlic Powder
1 Tbsp Freshly Ground Coarse Black Pepper (or more, if you like it really peppery on the outside)
Cook the meat at 250ºF until it hits and internal temperature between 160º-165º. Once it hits this temperature, remove the meat from the smoker, wrap it in foil and put some Rick's Sinful Marinade or beef broth in the foil before sealing. After the meat has cooled down, pour out the juice from the foil packet and refrigerate until completely cool. After the meat is completely cooled off, slice it against the grain, as thin as you can. Before you have sliced too much of the roast, try some of the pastrami, you may find the remaining rub to be too strong in flavor. If this is the case, just wash it off real good under cold water. I know I may seem to be contradicting myself with the higher finish temperature for this recipe, but pastrami is supposed to be dry.
If you have any questions feel free to ask.
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