Venison Pastrami Recipe with Pics

[RumRiverRat]

Could you do this in an oven? Or to be real Pastrami does it have to be smoked?

[pushbutton]

If you do not have a smoker, I would not let that stop you. Just add some liquid smoke to the brine and go for it low and slow.....maybe not quite as good, but would taste a heckuva lot better than none at all

[RumRiverRat]

If you do not have a smoker, I would not let that stop you. Just add some liquid smoke to the brine and go for it low and slow.....maybe not quite as good, but would taste a heckuva lot better than none at all

I have a smoker. I use it for Spare Ribs, Pork Shoulders and Chickens.

Not so good with it for other stuff. I really need to buy a good smoker, with all the automated bells and whistles to make temperature control easier.

My current smoker is a Chargriller with the side fire box.

[pushbutton]

Yeah, I just have a cheap electric and while it has some better heat control, when it gets warm out tough to get a good smoke on low temps. Good and bad to many things in life as well as you get what you pay for.....can't personally seem to justify 3.5 bills for an upgrade most often just cooking for myself.

Maybe you could use your oven for the first 3 hours or so and then try to get a big ole cheech and chong smoke going outside to finish it off.....

[dirtking]

How about putting it on the grill on indirect heat with either a foil package of wet wood over the flames to produce smoke or some wood in the coals. That would get you a smokey flavor.

[crclass]

I followed this recipe as close as I could but the results are not what I expected. I have had lots of different pastramis over the years but this was my first attempt at making it. I kind of expected mediocre results but was pleasantly surprised. Prepped this just like you said. left it in the fridge for a week and then put it in my Masterbuilt digital smoker. Set the temp to 200 and in about 2 1/2 hours the roast was up to 155. I used mesquite and applewood chips. When I pulled it off the smoker I sliced it in half and to my surprise it looked identical to your picture. Some how managed to leave it in the fridge for almost 48 hours and then ran it thru my meat slicer on a very thin setting. It may actually be thinner than your photo shows. Of course as you are slicing you must sample. I ended up with 2lbs 10 ozs of meet after the sampling. My guess is between the wife and I we ate that 6 ozs during sampling. This is out of this world delicious. I just wish I had more roast in the freezer now!

[Todd Caswell]

Looks very good, need to find a fresh road kill

[dirtking]

I have a batch having a "time out" in the fridge as I type. It will be hitting the smoker tomorrow and traveling with on our fishing trip this weekend. One of my favorite all time recipes!

[OnAFly]

This works well with goose, wild turkey, and beef too!

[picksbigwagon]

could a guy, such as myself, buy a corned beef at the store, coat it with the Pastrami seasoning up above, and smoke it for pastrami????? I have a couple venison roasts that I am saving to try and make into hams/canadian bacon again, since the first batch went haywire due to my shotty thermometer. My new thermometer is awesome

[pikestabber]

could a guy, such as myself, buy a corned beef at the store, coat it with the Pastrami seasoning up above, and smoke it for pastrami????? I have a couple venison roasts that I am saving to try and make into hams/canadian bacon again, since the first batch went haywire due to my shotty thermometer. My new thermometer is awesome

Certainly can. You're just saving the 5-8 day brining/pickling process and cutting to the finish line. Be careful with salinity, though... Depending on the process they used you may want to rinse it well and soak it for a couple hours, then pat dry, then apply the rub and smoke it.

[pikestabber]

...Bump.

This stuff is too good not to circulate the recipe now that we are in processing "season" again. Thanks, Neighbor Guy, for sharing this many moons ago. It's a hit at my house.