Venison pastrami ???
09-14-2010, 04:31 PM
#2
Giant Nontypical
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
I can only imagine that the muscle meat is first corned, then ground, shaped into a loaf and rubbed with a mixture of Black Pepper, Paprika and Coriander.
Take your Corned Meat and
To turn into pastrami mix
1 tablespoon of coriander
1 tablespoon of paprika
1 teaspoon of black pepper. Or more.
Mix together and rub into corned meat.
Start at 130 for about an hour, then bake/smoker at 220 degrees till internal temp reads 175-180. cool at room temp for 1-2 hours, then refrigerate overnight and slice.
Take your Corned Meat and
To turn into pastrami mix
1 tablespoon of coriander
1 tablespoon of paprika
1 teaspoon of black pepper. Or more.
Mix together and rub into corned meat.
Start at 130 for about an hour, then bake/smoker at 220 degrees till internal temp reads 175-180. cool at room temp for 1-2 hours, then refrigerate overnight and slice.
