Venison Pastrami

[Deer Man]

Tasted my venison pastrami today, YUUUMMMY . This was Len Polis recipe with a few alterations. I added 2 tablespoons of crushed black pepper to the brine and let the pumped haunches soak for 5 days. I also used ground corriander instead of crushed. Well worth hthe effort of long low cooking in the oven. I couldn't be botherd with my smoker. I will post a picture later, just having another pastrami sandwich!

[Deer Man]

The main problem I had was the low temp cooking. 225F is not even gas mark 1! I used my remote thermometer which does both smoker/oven and internal meat temp. I set my alarm to go of at internal temp of 165F, It never went of and at 4.30 am I woke up and checked the meat. Only 153F but it had been cooking for 10 + Hours!


This is well worth a try! Eaten most of a haunch already

[Platypus]

That looks great Deer Man, how does the taste compare to regular beef pastrami ?
Does the venison taste still come through?

I really must find myself a good supplier of venison. I live just half an hour from the New Forest and yet none of the local butchers stock it

[aris]

Which remote thermometer are you using?

[Deer Man]

The remote thermometer is by redi chek. I tried to get a polder but failed!
There is a definate lack of any type of remote here in the U.K. I had to get mine from the states and then my friend brought it back as very few companys will post to the U.K.

A very good bit of kit, you don't have to constantly be by your smoker or lift the lid and loose heat. It works up to 100 feet away and has high, low temp and timer alarms.

[Dorset Bumpkin]

Hi there Deer Man
I do a lot of stalking - mainly roe. Can you please tell me what the recipee is for venison pastrami?
Thanks
Dorset Bumpkin

[Spuddy]

Len Poli's recipe for Pastrami can be found HERE.

[Deer Man]

I used Muntjac and a Roe haunch for the recipe. I also added 2 tablespoons of crushed black pepper to the brine. Having a good slicer makes a big difference, you get nice thin slices.