How to Make Venison Pastrami

My pal Rottie Guy from the Big City has a reputation for turning-out some terrific cured and smoked meats from his Tosa kitchen.  And over the years we’ve bartered for various things each of us had a hankering-for.   Namely, venison for him and sausage and cured vittles for me.  From time-to-time garden produce was involved.  Nevertheless, it usually came down to who had the meat. 

Last fall my erstwhile wurstmacher friend expressed an interest in getting his hands on some venison for purposes of crafting a special treat.  He had a hankering for homemade pastrami.  Earlier this year I complied – with the expectation that I would supply the venison and he would make the cured and smoked delicacy and we’d split the proceeds as he perfected his craft.  Between you and me I think he is close to perfection.  And with hunting season right around the corner there is likely a high probability that he can raise this to art form.  

Rottie tells me that all of the quantities described as follows are estimates.  Anyone attempting to replicate this will be accustomed to estimates as any hunter knows the approximate size of a typical deer roast.  Besides, spices and marinades are always to taste and beg for improvisation.  The first run at this recipe utilized a dry rub.  It was really rather tasty.  This variation is a wet cure.  Here is the recipe. 

Start with a generous cut of venison from the hind quarter.   In this case we used a top round roast.  To prepare for the cure trim the silver skin and tallow from the roast.

Cure/Marinade

2 t cure (pink salt)   
2 T salt   
2T brown sugar  
1t coriander seed 
1t mustard seed  
1t black peppercorns
1 bay leaf
(T=tablespoon, t=teaspoon)

Directions   

Grind-together the seeds and bay leaf and combine with cure, salt and brown sugar.  Combine all of the dry ingredients with 3 cups of water and taste.  The brine should be mildly salty.  If not, add a little more salt until the salinity matches your own personal preference. Bring mixture to a boil and then simmer for 10 minutes.  Let cool. After mixture is cool place the roast in a bowl and inject it in about 5 different places. Bowl = less mess. 




Place the meat in a gallon-size Ziploc along with all of the unused marinade.  Remove as much air as you can from the bag so that the meat is completely covered by the liquid.  Seal and refrigerate.    Leave in the fridge for five days turning a couple of times each day to insure that the roast marinates evenly.   

click on images for a closer look

 

Give the roast a healthy rub of ground peppercorns, coriander, garlic powder and sweet paprika.When ready fire-up your smoker to about 215º. 

This is a Brinkman smoke pit that is 25 years young.  American made of heavy gauge steel. 

 

 

 

 

 

Cook over oak and pecan until the meat reaches an internal temp of 150º. 

Remove and bring indoors and place your roast on a rack in a pan.  Add water to the pan to just below the meat and cover with foil.  Place in oven at 250º and steam for about 2 hours.  Remove and chill overnight. 






Result

In the morning go fetch yourself some fresh hard rolls or crusty French peasant bread from the bakery down the street.  Slice thinly and serve (preferably hot) with a bold, coarsely-ground mustard.  Swiss cheese is optional.  Homemade coleslaw on the side is good too.  

Stay tuned - the guardian of the meat is keeping watch....