Venison pastrami

Discussion in 'Outdoor Cafe' started by Gator, Dec 5, 2018.

  1. Gator

    Gator Well-Known Member

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    Location:
    Virginia
    Followed this recipe. I’m not a huge pastrami fan but it turned out pretty good. Next time I’ll smoke it instead of using oven

    https://www.allrecipes.com/recipe/233441/venison-pastrami/

    https://uploads.tapatalk-cdn.com/20181205/793ee4a0a2edfa21358fe720897a3347.jpg[/IMG
    [IMG]https://uploads.tapatalk-cdn.com/20181205/4246f644928019eeed23026c3d90209a.jpg




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    Triple C and Mennoniteman like this.
  2. rusty1034

    rusty1034 Member

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    Location:
    St. Lawrence County NY
    Hardiness Zone:
    4
    The pix looks yummy. I think I’ll give it a whirl. Try it on the pellet smoker some Saturday. Thanks for the link.


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    Gator likes this.
  3. Chainsaw

    Chainsaw Well-Known Member

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    Location:
    northern New York
    Hardiness Zone:
    literally on the line of 4b/5a
    Recipe sounds good gator--will give it a try. Thank you for sharing it with us.
     
  4. Doe Shooter

    Doe Shooter Active Member

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    Location:
    West -Central Illinois
    Hardiness Zone:
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    Me too.
     
  5. loshonhora

    loshonhora New Member

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    Location:
    Novelty, Ohio
    Hardiness Zone:
    5b
    I use Morton tenderquick, brown sugar, and pickling spice for my rub. I usually cure in the fridge for about 9-10 days. At that point the meat is corned, so you could cook it like a corned beef. If I want pastrami, I rub it with coarse ground black pepper and crushed coriander seed, then smoke it. Great stuff.
     

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