The Best Venison Pastrami Recipe
The Best Venison Pastrami Recipe!
If you love deer meat and deli meat, stop what you're doing and watch this recipe! Do you like Reuben sandwiches with pastrami stacked to the ceiling and have some venison sitting around in your freezer looking for something new to try? Well, you've come to the right place!
Welcome to Outdoor Indoor Texan. In this video, we're walking through my recipe for easy homemade Venison pastrami! We go over how to prep the meat, cure the meat in a liquid brine, how to smoke the venison, and finally enjoy it! I even share a couple of hot tips I've learned along the way, so make sure to watch all the way to the end.
This might be my new all time favorite venison recipe! It's especially perfect for those who haven't tried deer meat before and are looking for an easy likeable flavor combo that will make for a great first impression of venison. Follow along and let me know in the comments below what you think of the recipe.
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📝 Ingredients:
BRINE:
1 gallon water
3 lbs. venison meat (roast, backstrap, steaks, etc.)
2 Tbsp. Curing salt #1 AKA Prague Powder #1
1 cup kosher salt
3/4 cup brown sugar
3 Tbsp. pickling spice
RUB:
2 Tbsp. black peppercorns
2 Tbsp. coriander seeds
1 Tbsp. garlic powder
1 Tbsp. smoked paprika
Supplies:
spice grinder/coffee grinder
large stock pot (that can hold 1 gallon water and fit in a refrigerator)
Measuring cup
Measuring spoons
Thank y'all so much for watching! If you have any questions, or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes. If you like what you see, please make sure to Like & Subscribe to the channel. I post new content regularly and would love to have you along for the ride.
-Drew
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