Venison Pastrami
04-04-2003 | 12:52 PM
#1
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Joined: Feb 2003
Posts: 116
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From: South Central Virginia
Venison Pastrami
I just finished smoking three boneless venison roasts made into pastrami using the recipe found in the link below. Mmmm Mmmm Good.
The only thing I did different was that I did not inject the roasts, I just let them soak for three days in the initial wet brine then I used the dry rub #2 for three days. I had plenty of time, but if I was on a tighter time schedule I would have injected the brine and used the dry rub #2 for three days total then smoked.
I washed the roasts off and soaked in a couple of changes of water for 2 hours to reduce the very salty taste. I then put rub #3 on just before smoking and layed some bacon over the to so they would not dry out too fast and lightly smoked the roasts at 225 until I got an interanl temp around 180. Let cool and sliced thin. Excellent!
If you are looking for something else to do with you venison give this a try. Even folks who don' t like venison will like this.
[link]http://www.randyq.addr.com/[link]
The only thing I did different was that I did not inject the roasts, I just let them soak for three days in the initial wet brine then I used the dry rub #2 for three days. I had plenty of time, but if I was on a tighter time schedule I would have injected the brine and used the dry rub #2 for three days total then smoked.
I washed the roasts off and soaked in a couple of changes of water for 2 hours to reduce the very salty taste. I then put rub #3 on just before smoking and layed some bacon over the to so they would not dry out too fast and lightly smoked the roasts at 225 until I got an interanl temp around 180. Let cool and sliced thin. Excellent!
If you are looking for something else to do with you venison give this a try. Even folks who don' t like venison will like this.
[link]http://www.randyq.addr.com/[link]
