Cabela's Venison Pastrami
Jun 21, 2018 12:01:30 GMT -5
Woody Williams, schall53, and 2 more like this
Post by oldhoyt on Jun 21, 2018 12:01:30 GMT -5
A guy at work made this and it's real good.
INGREDIENTS
• 1 venison roast, trimmed
• Cure
- ¼ cup Tender Quick
- 2 tbs brown sugar
- 1 tbs black pepper
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tsp paprika
- 1 tsp allspice
• Rub
- 3 tbs black pepper
- 1 tsp ground coriander
- 1 tsp garlic powder
DIRECTIONS
1. Mix cure and coat venison roast thoroughly. You really want to pack on the cure, leaving
no surface uncovered. Place roast in gallon-sized plastic bag and place in the refrigerator.
2. Turn the roast once or twice a day. After a day or two, liquid will start to appear in the
bottom of the bag. This is normal. Total curing time depends on the thickness of your roast,
but consider five days the minimum.
3. At the end of the curing period, remove the roast from the bag and rinse thoroughly. Soak
the roast in a bowl of cold water for a few hours or overnight. Remove roast from soaking
water, rinse and dry thoroughly.
4. Coat the roast with the rub and place in pre-heated smoker. Smoke to an internal
temperature of 150°. Time will vary due to a number of factors, but expect the meat to be in
the smoker for at least 3-4 hours.
5. Place the roast on a sheet of tinfoil, splash with a little beef stock and seal foil tightly. Let
this steam for about 30 minutes.
6. Remove from tinfoil, slice and enjoy.
INGREDIENTS
• 1 venison roast, trimmed
• Cure
- ¼ cup Tender Quick
- 2 tbs brown sugar
- 1 tbs black pepper
- 1 tbs onion powder
- 1 tbs garlic powder
- 1 tsp paprika
- 1 tsp allspice
• Rub
- 3 tbs black pepper
- 1 tsp ground coriander
- 1 tsp garlic powder
DIRECTIONS
1. Mix cure and coat venison roast thoroughly. You really want to pack on the cure, leaving
no surface uncovered. Place roast in gallon-sized plastic bag and place in the refrigerator.
2. Turn the roast once or twice a day. After a day or two, liquid will start to appear in the
bottom of the bag. This is normal. Total curing time depends on the thickness of your roast,
but consider five days the minimum.
3. At the end of the curing period, remove the roast from the bag and rinse thoroughly. Soak
the roast in a bowl of cold water for a few hours or overnight. Remove roast from soaking
water, rinse and dry thoroughly.
4. Coat the roast with the rub and place in pre-heated smoker. Smoke to an internal
temperature of 150°. Time will vary due to a number of factors, but expect the meat to be in
the smoker for at least 3-4 hours.
5. Place the roast on a sheet of tinfoil, splash with a little beef stock and seal foil tightly. Let
this steam for about 30 minutes.
6. Remove from tinfoil, slice and enjoy.
