Pastrami (Deer)

Discussion in 'Food Corner' started by Ishi, Jan 13, 2019.

  1. Ishi

    Ishi PMA Member

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    Location:
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    Pastrami is easy to make just like the Dried Deer. I like Pastrami but a few pounds a year is enough but still fun to make for a variety.

    1 TBS of Tender Quick per lb of meat
    3/4-1 TBS Brown Sugar per lb of meat.
    Put the meat in a ziplock bag then apply TC then the Brown Sugar. Now mix up the spices

    1 TBS black pepper
    1 TBS onion powder
    1 Tsp garlic powder
    1 Tsp Paprika
    1 Tsp allspice
    [​IMG]
    Mix up and put spice mixture on the roast. This makes a large amount for several pounds of Pastrami so just a nice layer will do.

    Rub
    Black pepper
    Coriander
    Garlic powder

    After applying the cure, sugar and spices let the deer meat cure for 7-9 days under refrigeration. For dry curing I want the roasts no more than 3 inches thick. Flip daily and rinse well under faucet after cure time. Dry meat and sprinkle the rub ingredients over the meat and let it rest in fridge over night.

    [​IMG]

    Smoke till the meat reaches 150 -155 degrees. Then pull the meat and wrap in foil with a couple TBS of beef broth and seal up the tinfoil.

    [​IMG]
    [​IMG]

    Place the roast back on the smoker and steam the Pastrami for another 1/2 hour.
    Finished product

    [​IMG]

    Sliced all up

    [​IMG]

    Toasted Ruben Sammie with kraut.

    [​IMG]

    Thanks for looking and enjoy the process and finished results.



    Sent from my iPhone using Tapatalk
     

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