Smoked venison pastrami is a delicious, flavorful twist on the classic deli-style pastrami. Made with lean venison, this recipe provides a unique and hearty alternative to traditional beef pastrami. With its bold spices and smoky essence, it’s perfect for sandwiches, charcuterie boards, or as a stand-alone main dish. This recipe will guide you through a simple brining process that ensures tender meat, followed by smoking to achieve the perfect texture and flavor. Whether you’re a seasoned hunter or simply looking to try something new, this venison pastrami recipe will surely impress.
Ingredients
For the Pastrami:
- 3-4 pounds venison roast (preferably the shoulder or hindquarter)
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 1 tablespoon black pepper
- 1 tablespoon coriander seeds, crushed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup yellow mustard (for the rub)
Directions
1. Prepare the Brine:
In a mixing bowl, combine kosher salt, brown sugar, black pepper, crushed coriander seeds, garlic powder, onion powder, paprika, mustard powder, and red pepper flakes. Mix thoroughly to create a flavorful brine that will infuse the venison with rich seasoning.
2. Brine the Venison:
Coat the venison roast evenly with the spice mixture, ensuring all sides are well covered. Place the seasoned venison into a large zip-top bag or a sealed container and refrigerate for 5-7 days. Make sure to turn the meat every couple of days to ensure the brine penetrates evenly.
3. Rinse and Dry:
After the brining period, rinse the venison roast under cold water to remove any excess salt and spices. Pat the roast dry with paper towels, ensuring that it is completely dry to help the rub adhere.
4. Apply the Mustard Rub:
Spread a thin, even layer of yellow mustard over the entire surface of the venison. This will help the spices adhere to the meat while also adding a hint of tangy flavor.
5. Prepare for Smoking:
Combine any leftover spice mixture with the mustard-coated venison. Let the venison sit at room temperature for about 1 hour, allowing it to absorb the flavors while you preheat your smoker.
6. Smoke the Venison:
Preheat your smoker to 225°F (107°C), using wood chips such as hickory or mesquite for added smoky flavor. Place the venison roast inside the smoker and let it smoke until the internal temperature reaches 160°F (71°C). This process usually takes around 4-6 hours, depending on the size of the roast.
7. Rest the Meat:
Once the venison pastrami has reached the desired temperature, remove it from the smoker. Wrap it in aluminum foil and let it rest for at least 30 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness.
8. Slice and Serve:
Slice the smoked venison pastrami thinly, making sure to cut against the grain. This will enhance tenderness and make for easier bites. Serve on sandwiches with toppings like pickles, onions, and more mustard, or as part of a charcuterie board.
Prep Time
- 15 minutes (active preparation)
- 5-7 days (brining time)
Cooking Time
- 4-6 hours (smoking)
Total Time
- 5-7 days (brining and cooking)
Kcal per Serving
- Approximately 190 kcal per serving (depends on portion size and accompaniments)
Tips
- Wood Choice: Hickory or mesquite wood chips work particularly well for smoking venison, adding a deep, smoky flavor.
- Resting Time: Don’t skip the resting period after smoking. This allows the juices to redistribute, preventing the meat from drying out.
- Serving Ideas: Serve the pastrami with rye bread, spicy mustard, and pickles for a traditional deli-style meal, or get creative and use it in salads or wraps.
Benefits
- Lean Protein: Venison is a low-fat, high-protein alternative to beef, making this dish a healthier option for meat lovers.
- Rich Flavor: The smoking process and spice blend create a deeply flavorful pastrami that pairs well with various dishes.
- Customizable Heat: Add red pepper flakes for some extra spice, or leave them out for a milder flavor.
FAQs
1. How long should I brine the venison?
The venison should brine for 5-7 days. This allows the salt and spices to penetrate the meat fully, enhancing its flavor and texture.
2. What’s the best cut of venison for pastrami?
The shoulder or hindquarter roast works best for venison pastrami due to their size and flavor. They provide the right balance of lean meat and tenderness when smoked.
3. Can I use a regular grill instead of a smoker?
Yes, you can use a grill set up for indirect heat with wood chips to create a smoking effect. Keep the temperature low (around 225°F) and ensure the meat is away from direct flames.
4. What if I don’t have mustard powder?
You can substitute mustard powder with additional paprika or garlic powder for a slightly different flavor. The mustard rub still adds plenty of mustard flavor.
Conclusion
Smoked venison pastrami with mustard rub is an excellent way to enjoy wild game, combining traditional smoking techniques with bold spices for a unique flavor experience. Perfect for sandwiches, salads, or a charcuterie board, this dish is sure to satisfy meat lovers looking for something different. Whether you’re a seasoned cook or trying smoking for the first time, this recipe offers an approachable yet flavorful way to enjoy venison.
