Venison Pastrami: A Deliciously Wild Twist on a Classic
Venison pastrami? Yes, you read that right! If you’re a hunter, a lover of game meats, or simply someone looking for a unique and intensely flavorful deli experience, then venison pastrami is a must-try. This recipe takes the traditional pastrami curing and smoking process and applies it to the rich, lean profile of venison, resulting in a truly exceptional and unforgettable dish. Forget dry, gamey venison – this pastrami is moist, tender, and packed with smoky, spicy goodness. This guide will walk you through the entire process, from selecting the right cut of venison to patiently curing, smoking, and finally, slicing your very own homemade venison pastrami. Get ready to impress your friends and family with this wild twist on a classic!
## Why Venison Pastrami?
Venison, especially from younger deer, is naturally lean and flavorful. However, it can sometimes be perceived as dry or gamey if not prepared properly. Pastrami curing addresses these issues beautifully. The brine injects moisture into the meat, the spices penetrate deeply to eliminate any unwanted gaminess, and the slow smoking process imparts a rich, smoky flavor that complements the venison’s inherent earthiness. The result is a tender, flavorful, and remarkably satisfying pastrami that rivals (and often surpasses) the best beef pastrami you’ve ever tasted.
## Choosing the Right Cut of Venison
The ideal cut for venison pastrami is the **venison brisket**. Just like beef brisket, venison brisket is a tough cut of meat that benefits greatly from low and slow cooking. The curing and smoking process breaks down the tough connective tissue, resulting in a tender and flavorful final product.
If you can’t find venison brisket, you can also use a **venison shoulder roast**. The shoulder has a good amount of marbling, which helps keep the pastrami moist during the cooking process. Just be aware that the shoulder may require a slightly longer curing time due to its thicker shape.
**Important Considerations:**
* **Source Your Venison Responsibly:** Ensure your venison comes from a reputable source, whether you harvested it yourself or purchased it from a local butcher or farm. Knowing the origin and age of the animal is crucial for ensuring the quality and safety of your pastrami.
* **Trim the Fat:** Venison is naturally lean, so there’s not much fat to trim. However, remove any large pieces of silver skin, as this can become tough and chewy during cooking. A thin layer of fat is desirable, as it will help baste the meat during smoking.
## Venison Pastrami Recipe: Step-by-Step Guide
This recipe is divided into several stages: curing, rinsing, seasoning, smoking, and steaming. Each stage is crucial for achieving the perfect venison pastrami.
**Yields:** Approximately 3-5 pounds of pastrami
**Prep time:** 30 minutes
**Cure time:** 7-10 days
**Smoke time:** 6-8 hours
**Steam time:** 2-3 hours
**Ingredients:**
* 3-5 pounds venison brisket or shoulder roast
**For the Brine:**
* 1 gallon water
* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/4 cup pink curing salt (Prague Powder #1 or Insta Cure #1)
* 1/4 cup black peppercorns, crushed
* 2 tablespoons coriander seeds, crushed
* 2 tablespoons mustard seeds, crushed
* 1 tablespoon juniper berries, crushed
* 1 tablespoon allspice berries, crushed
* 4 cloves garlic, minced
* 2 bay leaves, crushed
* 1 cinnamon stick, broken
**For the Rub:**
* 1/2 cup black peppercorns, coarsely ground
* 1/4 cup coriander seeds, coarsely ground
* 2 tablespoons brown sugar
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
**Equipment:**
* Large non-reactive container (stainless steel, glass, or food-grade plastic)
* Heavy plate or weight to keep the meat submerged
* Meat injector (optional, but recommended)
* Smoker
* Wood chips (hickory, apple, or cherry are good choices)
* Meat thermometer
* Large pot with a steamer basket
**Instructions:**
**1. Prepare the Brine:**
* In a large pot, combine all the brine ingredients (water, kosher salt, brown sugar, pink curing salt, black peppercorns, coriander seeds, mustard seeds, juniper berries, allspice berries, garlic, bay leaves, and cinnamon stick).
* Bring the mixture to a boil over medium heat, stirring until the salt and sugar are completely dissolved.
* Remove the pot from the heat and let the brine cool completely to room temperature. This is crucial; adding the meat to a warm brine can promote bacterial growth.
**2. Cure the Venison:**
* Place the venison brisket or shoulder roast in the non-reactive container.
* Pour the cooled brine over the meat, ensuring that it is completely submerged. If necessary, use a heavy plate or weight to keep the meat submerged in the brine.
* (Optional) Use a meat injector to inject some of the brine directly into the thickest parts of the venison. This will help to ensure even curing throughout the meat.
* Cover the container tightly and refrigerate for 7-10 days. The curing time will depend on the thickness of the meat. Turn the meat over in the brine every day or two to ensure even curing.
**3. Rinse and Soak the Venison:**
* After the curing period, remove the venison from the brine and rinse it thoroughly under cold running water. This removes excess salt from the surface of the meat.
* Place the venison in a large bowl or pot and cover it with fresh cold water. Soak the meat for 1-2 hours, changing the water every 30 minutes. This will further reduce the saltiness of the pastrami.
**4. Prepare the Rub:**
* While the venison is soaking, prepare the rub by combining all the rub ingredients (black peppercorns, coriander seeds, brown sugar, garlic powder, onion powder, and paprika) in a bowl.
**5. Season the Venison:**
* Remove the venison from the soaking water and pat it dry with paper towels.
* Generously coat the entire surface of the venison with the rub, pressing it firmly into the meat. Make sure every part of the meat is well covered.
**6. Smoke the Venison:**
* Prepare your smoker according to the manufacturer’s instructions. Aim for a smoking temperature of 225-250°F (107-121°C).
* Add your chosen wood chips to the smoker. Hickory, apple, or cherry wood chips are all excellent choices for venison pastrami, imparting a smoky and slightly sweet flavor.
* Place the venison on the smoker grate, ensuring that it is not directly over the heat source.
* Smoke the venison for 6-8 hours, or until the internal temperature reaches 165-175°F (74-79°C). Use a meat thermometer to monitor the internal temperature. Maintaining a consistent temperature in the smoker is critical for achieving the best results.
* Maintain a water pan in the smoker to keep the meat moist. Replenish the water as needed throughout the smoking process.
**7. Steam the Venison:**
* Once the venison has reached the desired internal temperature, remove it from the smoker and wrap it tightly in aluminum foil. This will help to retain moisture during the steaming process.
* Place the wrapped venison in a large pot with a steamer basket. Fill the pot with enough water to reach just below the bottom of the steamer basket.
* Bring the water to a boil, then reduce the heat to a simmer. Cover the pot tightly and steam the venison for 2-3 hours, or until it is fork-tender. The internal temperature should reach 190-200°F (88-93°C).
**8. Rest and Slice the Venison:**
* Remove the steamed venison from the pot and let it rest, still wrapped in foil, for at least 30 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pastrami.
* After resting, unwrap the venison and slice it thinly against the grain using a sharp knife or a meat slicer.
**9. Serve and Enjoy!**
* Serve the venison pastrami hot or cold. It’s delicious on rye bread with mustard and pickles, or as part of a charcuterie board. You can also use it in Reuben sandwiches, pastrami melts, or even as a topping for pizza.
## Tips for Perfect Venison Pastrami
* **Use Pink Curing Salt (Prague Powder #1):** Pink curing salt is essential for preserving the meat and preventing botulism. Do not substitute it with regular salt. It also gives the pastrami its characteristic pink color.
* **Maintain a Consistent Temperature:** Maintaining a consistent temperature throughout the curing, smoking, and steaming processes is crucial for achieving the best results. Use a reliable thermometer to monitor the temperature of the meat and the smoker.
* **Don’t Overcrowd the Smoker:** Make sure there is enough space between the venison and the sides of the smoker to allow for proper airflow. Overcrowding the smoker can result in uneven cooking.
* **Use a Water Pan:** A water pan in the smoker will help to keep the meat moist and prevent it from drying out. Replenish the water as needed throughout the smoking process.
* **Patience is Key:** Making venison pastrami takes time and patience. Don’t rush the process. The curing, smoking, and steaming times are all necessary for achieving the best flavor and texture.
* **Experiment with Wood Chips:** Try different types of wood chips to find your favorite flavor combination. Hickory, apple, cherry, and maple are all good choices for venison pastrami.
* **Brine Injection is Recommended:** While optional, injecting the brine directly into the meat ensures deeper and more even flavor penetration. This is especially useful for thicker cuts.
## Variations and Adaptations
* **Spicier Pastrami:** Increase the amount of black peppercorns and red pepper flakes in the rub for a spicier pastrami.
* **Sweeter Pastrami:** Add more brown sugar to the rub for a sweeter pastrami.
* **Different Wood Chips:** Experiment with different wood chips, such as mesquite or pecan, to create unique flavor profiles.
* **Dry Cure:** Instead of a wet brine, you can use a dry cure consisting of salt, sugar, and spices. This method requires careful monitoring to prevent the meat from drying out.
* **Sous Vide Option:** For a more controlled and precise cooking method, you can sous vide the venison after smoking it. This will ensure that the pastrami is perfectly cooked and incredibly tender.
## Serving Suggestions
Venison pastrami is incredibly versatile and can be used in a variety of dishes.
* **Classic Pastrami on Rye:** Serve thinly sliced venison pastrami on rye bread with mustard and pickles. This is a classic combination that is always a hit.
* **Reuben Sandwich:** Make a Reuben sandwich with venison pastrami, sauerkraut, Swiss cheese, and Russian dressing on grilled rye bread.
* **Pastrami Melt:** Create a pastrami melt with venison pastrami, cheese, and your favorite toppings on toasted bread.
* **Charcuterie Board:** Add venison pastrami to a charcuterie board with other cured meats, cheeses, olives, and crackers.
* **Pastrami Pizza:** Use venison pastrami as a topping for pizza.
* **Pastrami Hash:** Dice the pastrami and mix it with potatoes, onions, and peppers for a delicious and hearty hash.
## Storing Leftover Venison Pastrami
Leftover venison pastrami can be stored in the refrigerator for up to 5 days. Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.
For longer storage, you can freeze the pastrami for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
To reheat leftover pastrami, you can steam it for a few minutes, microwave it, or pan-fry it. Be careful not to overcook it, as this can make it dry.
## Conclusion
Making venison pastrami is a rewarding culinary adventure that allows you to transform a humble cut of venison into a truly exceptional dish. While the process requires patience and attention to detail, the results are well worth the effort. The rich, smoky flavor, tender texture, and unique spice blend will leave you and your guests craving more. So, gather your ingredients, fire up your smoker, and embark on this delicious journey. You’ll be amazed at the incredible flavor you can create with venison pastrami. Enjoy!