Venison pastrami.
Been kinda slow the winter. No snow to push, so l decided to make some vastrami. Brined cured 4 roasts from the hind leg. Boiled 2 tbs pickling spices in a couple cups of water, let that cool and...
Forum Discussion
garmp1 wrote:
I want to try the bacon recipe, but really want to try the Venison pastrami. I just made some Canadian bacon from a pork loin and for my first attempt it turned out great. A little tweaking and we're there. Really want to add pastrami to my repertoire of dining/cooking accomplishments and delights.
thanks!
Have you tried making pastrami from a corn beef?
Very easy. Soak the corn beef in water for 12-24 hrs, changing the water frequently to desalinate the meat. Pat dry, and season with cracked black pepper, granulated garlic and onion. Smoke @ 225* until the IT of 160*. Then steam to an IT of 200-205*. Slice and enjoy.
