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Venison pastrami
Ingredients
- CURE
- 1 venison hind quarter roast trimmed
- 1/4 cup tenderquick
- 2 Tbs Brown Sugar
- 1Tbs Onion Powder
- 1 Tbs Black Pepper
- 1 Tbs Garlic Powder
- 1 Tsp Allspice
- RUB
- 3 Tbs Black Pepper
- 1 Tsp Ground Coriander Seed
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
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Directions
- 1. Mix cure and coat entire roast thoroughly. Place roast in gallon ziplock and place in refrigerator.
- 2. Turn roast 1-2 times per day. Juice will start to form after a day or two. Curing time depends on size of roast but consider 5 days minimum.
- 3. Remove from bag and completely rinse off cure. Soak roast in container of cold water for a few hours to overnight.
- 4. Coat roast in rub and place in preheated smoker at 200-225. Smoke to internal temp of 150. 3-4hrs usually but check after 2 hours
- 5. Place on tinfoil sheet. Splash with beef stock and wrap tightly to seal. Let steam in foil for 30min
- 6. Slice and enjoy!
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