Venison Pastrami Recipe - How to Make Venison Pastrami (2024)

FAQs

How do they make pastrami? ›

Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.

Cook in Smoker for about 2 hours at 150ºF, then increase to 170ºF for 2 hours, then 190º-225ºF until internal temperature of 145ºF is reached. Remove from Smoker and refrigerate overnight. Once cooled down, remove strings and slice at desired thickness.

While plenty of pastrami is made with any cut of beef brisket, aficionados will tell you that the real deal comes specifically from the navel end. Navel is particularly fatty and stands up well to the long cooking to come; save the rest of the brisket for corned beef.

Coat the brisket in a thin layer of mustard to use as a binder. Season the brisket generously on all sides with the pastrami rub.

Romanian Jews emigrated to New York as early as 1872. Among Jewish Romanians, goose breasts were commonly made into pastrami because they were available. Beef navel was cheaper than goose meat in America, so the Romanian Jews in America adapted their recipe and began to make the cheaper-alternative beef pastrami.

Place the container in the fridge. I recommend curing at least 6 days but you can go as much as 10-12 days if you want or need to.

Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass. It also removes all of the flavor from the meat. Imagine eating a good ribeye after soaking it in water for a week.

Soaking: The most common soaking liquids are buttermilk, saltwater, white milk, vinegar, lemon juice and lime juice. While some hunters swear by certain soaking methods to take the “gamey” flavor away or bleed the meat after processing, others don't find it all that helpful.

Pastrami is made from beef, usually brisket, that is wet-cured in a brine, then highly seasoned with a rub consisting mainly of black pepper and coriander, then smoked for flavor, and steamed to finish.

Should pastrami be thick or thin? ›

The result is a hopelessly rich cut of meat with a complex and distinctive flavor, in which smoky notes compete with the sweetness of the spices and the saltiness of the brine. Pastrami in its ideal form is fatty, pink, and thickly hand-sliced.

Store the pastrami slices tightly wrapped in foil or in a shallow, airtight container in the refrigerator for up to one week. You can freeze pastrami for up to six months.

Add mayonnaise to both pieces of bread, then add mustard to one half. Place half the pastrami on one slice and the other half on the other slice. Add sauerkraut to one half and flip the other slice on top.

The nitrates in pastrami come from pink curing salt, which contains a little over 6% sodium nitrite, and the rest is regular table salt. If you're looking to avoid nitrates or refined sugar, or if you simply enjoy curing meat at home, this nitrate-free pastrami recipe is for you!

Most of these methods involve using water as a moisture agent, so make sure to drain the Pastrami well after heating to avoid soaking the bread. Method #1: Place the Pastrami in a piece of heavy duty foil, add a little water, and fold it over and seal it well.

While corned beef is typically made from brisket, pastrami generally comes from the cow's navel area, Serious Eats reports. The navel cut is a fatty one, and it's also likely to stand up well to pastrami's long cooking process.

AICR/WCRF expert report defines processed meat as “meat preserved by smoking, curing or salting, or addition of chemical preservatives.” Ham, bacon, pastrami, sausages, hot dogs and luncheon meats are all considered processed meat. It's not yet clear exactly why these meats increase risk for colorectal cancer.

The main difference between corned beef and pastrami is the way they're cut and processed. Plus, after cutting and curing, corned beef is boiled, whereas pastrami is smoked and steamed. Whether you have a taste for Corned Beef or Pastrami, you will find an expansive list of items on the Brent's Deli menu.

Simmer pastrami in broth until hot. Divide meat among bread, using 4 ounces for smaller sandwich, and 8 ounces for large. Add cheese, mustard, pickles, and onions to taste. Grill sandwich until toasty and crisp if desired.