Big Guy01

If you have a smoker try this with your roasts its fantastic


Pastrami[/b]
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5 lb. Venison round roast, or two 2.5 lb. roasts
2.5 liters water
5 Tbs. pickling salt
2 Tbs. cure #1
¼ cup crushed garlic
2 Tbs. brown sugar

Spice coating[/b]
2 Tbs. black Pepper, cracked
3 Tbs. Coriander, cracked
1 Tbs. crushed Garlic


Dissolve salt, sugar and cure in the water, add the crushed garlic . Pump(inject) the meat with some ofthe brine. Put roasts in the remaining brine. Place in the fridge for 4 days.
Remove meat from brine pat dry then rub the surface with the crushed garlic. Crush the pepper and coriander with a mortar and pestle. Press into the cracked pepper / coriander mix until coated on all sides.
Place in smoker on low. Water pan should be used. Smoke for about 3 hrs on low smoker temp 150F no smoke, then turn up to med, with heavy smoke, to 180-200 F, smoke until an internal temp of 160 F is achieved. Cool and slice thin, or freeze.