Wild Game Pastrami - Best I've found
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Wild Game Pastrami
Put all your ingredients into a pot on the stove, you do not need to add all the water (1/2 is fine). Warm the brine until sugar and salt are dissolved and pickling spice has stained the water. Then let cool.
Place meat + brine (including extra water you may not of had on the stove) in a plastic container and will hold meat plus 1gallon of brine. Place container into the fridge for 5-7days. Its not a bad idea to turn the meat 1-2x during the brining process.Remove meat after 5-7days and rinse under cold water. Place into plastic container and run cold water until meat is submerged; you’re desalinating the meat. Change water every 2-4 hours at least 3x. I usually try to get a 6-8hour soak with 3 water changes minimum.
Remove from desalination container and pat dry with paper towel. Apply rub heavily. I usually try to apply the rub to the point I can barely see the meat; pat the rub in do not rub it. I want to make a seasoning crust with it.
I smoke the meat starting in the 180-190 smoker temp, after the 90min I increase the temp to 225 until a 155 internal temp. Remove from smoker and place into refrigerator until cool. Use a slicer or slicing knife and cut to desired thickness.
Brine
5lb raw weight whole muscle
1 gallon water
1 cup salt
2 teaspoons cure #1
1/2 cup brown sugar
5 tablespoons pickling spice
2 tablespoons of garlic (3 cloves minced)Rub
2 tablespoons + 2 teaspoons coarsely ground black pepper
1 tablespoon + 2 teaspoons coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon whole mustard seeds
1 teaspoon mustard powderDisclaimer + opinion: This recipe was originated from amazingribs.com Close to Katz article. I have made the recipe following exactly with beef and then when I switched to wild game I started to modify the recipe to my liking. My favorite cut to use is a venison top or bottom round muscle. I also have used whole Canadian goose breast always turns out good. If you reference back to the article I cant stress enough there is no need to steam the muscle or smoke to an IT of 202. With wild game there is very little intramuscle connective tissue to break down or fat to render.
Enjoy.
-
Wild Game Pastrami
Put all your ingredients into a pot on the stove, you do not need to add all the water (1/2 is fine). Warm the brine until sugar and salt are dissolved and pickling spice has stained the water. Then let cool.
Place meat + brine (including extra water you may not of had on the stove) in a plastic container and will hold meat plus 1gallon of brine. Place container into the fridge for 5-7days. Its not a bad idea to turn the meat 1-2x during the brining process.Remove meat after 5-7days and rinse under cold water. Place into plastic container and run cold water until meat is submerged; you’re desalinating the meat. Change water every 2-4 hours at least 3x. I usually try to get a 6-8hour soak with 3 water changes minimum.
Remove from desalination container and pat dry with paper towel. Apply rub heavily. I usually try to apply the rub to the point I can barely see the meat; pat the rub in do not rub it. I want to make a seasoning crust with it.
I smoke the meat starting in the 180-190 smoker temp, after the 90min I increase the temp to 225 until a 155 internal temp. Remove from smoker and place into refrigerator until cool. Use a slicer or slicing knife and cut to desired thickness.
Brine
5lb raw weight whole muscle
1 gallon water
1 cup salt
2 teaspoons cure #1
1/2 cup brown sugar
5 tablespoons pickling spice
2 tablespoons of garlic (3 cloves minced)Rub
2 tablespoons + 2 teaspoons coarsely ground black pepper
1 tablespoon + 2 teaspoons coriander powder
1 tablespoon brown sugar
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon whole mustard seeds
1 teaspoon mustard powderDisclaimer + opinion: This recipe was originated from amazingribs.com Close to Katz article. I have made the recipe following exactly with beef and then when I switched to wild game I started to modify the recipe to my liking. My favorite cut to use is a venison top or bottom round muscle. I also have used whole Canadian goose breast always turns out good. If you reference back to the article I cant stress enough there is no need to steam the muscle or smoke to an IT of 202. With wild game there is very little intramuscle connective tissue to break down or fat to render.
Enjoy.
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Looks great
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