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Venison Pastrami Recipe

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This recipe for Venison Pastrami is from Umlor Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 lb. venison roast
4 c. cold water
1 Tblsp. Morton instacure
3 Tblsp. fennel seed
1 Tblsp. garlic powder
1 Tblsp. onion powder
1 tsp. paprika
1 tsp. cayenne pepper
2 Tblsp. Italian seasoning
2 Tblsp. brown sugar
2 Tbls.p. black pepper

Dry Rub:
1/4 c. brown sugar
2 tsp. paprika
2 tsp. chili powder
2 tsp. pepper
2 tsp. garlic powder
Directions:
Directions:
Mix all ingredients together and submerge meat into mixture. Leave meat in brine mixture for five days, flipping daily. Remove from brine and rinse in cold water. Apply dry rub roast after patting dry. Smoke at 225° until meat reaches internal temperature of 150°. Eat as is or combine with rye bread, sauerkraut, Swiss cheese, and thousand island dressing to make a reuben.

 

 

 

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