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Venison Pastrami

Pastrami starts with a brining process, commonly called corning. Once you've corned the roast, you have the option to braise/boil it, or smoke it into a pastrami.

Ingredients

  • 2 tablespoons crushed coriander
  • 2 tablespoons ground yellow mustard
  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 2 tablespoons ground black pepper

Instructions

  1. Mix everything thoroughly together in a bowl.
  2. Rub it thoroughly over the corned roast, getting a nice coating.

  3. Throw the roast in a smoker set (and pre-heated) to 220° and smoke it with a nice hardwood. About a cup of hickory chips is what I usually use. I never soak the chips. Put the wood chips in AFTER the smoker is pre-heated, otherwise they will all just burn up before it gets to temperature.
  4. The smoke isn't meant to last the whole cooking time, probably just about an hour or two at the most. You can experiment with that of course.
  5. For food safety reasons, I'll tell you 160° is the "safe" internal temperature to shoot for. From a meat moisture perspective, you'll be happier with somewhere below 160° - I usually shoot for 150-155°. It takes 3 to 4 hours, sometimes a little longer. You can make the call on what temp you are comfortable hitting...
  6. If your smoker doesn't have a food temperature probe built in, I strongly recommend getting one for it. It saves you from having to open the smoker to check the temperature - which drastically drops the temperature, especially if you smoke on a cold or windy day.
  7. When it's up to temp, let it cool, then slice up for sandwiches. I usually wrap it in foil, and toss it in the fridge till the next day when I slice it.