Venison Pastrami

Wild game meat brined, cured, smoked and steamed is turned into a delicious lunch meat. This venison pastrami or elk pastrami is a perfect way to use your wild game in a unique way.

Step by step directions for making homemade pastrami.

Why make your own pastrami

We have freezers full of wild game meat in our house and I'm always looking for more ways to use it. This homemade pastrami is so tasty and is a perfect way to turn game meat into something a bit different.

Use this homemade pastrami as a lunch meat in sandwiches or on a meat and cheese platter at a party. We often package up the slice meat in freezer bags and then give as gifts for the holidays.

Making your own pastrami means you know exactly what goes into your food. It's fun to transform an ordinary cut of meat into extraordinary cured food.

Homemade pastrami takes several days for the meat to cure and then it's smoked and finally steamed in the oven. Because this process takes so long, we often do several small roasts all at once.

We store the pastrami in the freezer and pull out small packages whenever we like.

Key ingredients

Meat

• Venison or elk roasts - you can also use beef if you prefer.

Brine

• Pickling spice - use your favorite mixture, homemade or store bought.
• Kosher salt - you can also use canning salt
• Pink curing salt - also called Prague #1 powder. Curing salt is table salt with sodium nitrite used for preserving meats. The curing salt also helps with coloring of the meat.
  • Make certain this is Prague #1 powder, and not Prague #2 powder. Prague #1 is used for short cures that will be eaten relatively quickly. Prague #2 is for meats that require a long cure, like hard salami.
• Brown sugar
• Water - we use well water, but any filtered water is fine

Rub

• Coriander seeds
• Mustard seeds
• Black peppercorn
• Smoked paprika
• Garlic powder

Step by step directions

There are four basic parts to making pastrami - brine, rub, smoke and steam. Each step is outlined below.

Brine

• Mix pickling spice, kosher salt, pink curing salt, brown sugar and water in a large container.
• Stir until brown sugar and salts have completely dissolved.

• Place meat in a container and pour brine over the meat so it is fully covered. Discard any remaining brine.
• Cover and refrigerate for 5-7 days. The number of days is up to you and gives you a bit of flexibility.
• Turn meat halfway through brining day on day 3 or 4.

• Remove meat from brine and discard brine.
• Rinse meat, removing all seasonings from the brine and then soak in a tub of water for 2-3 minutes. Discard water.
• Place meat on a baking sheet. Pat meat dry on all surfaces.

Rub

• Create rub mixture by combining coriander seed, mustard seed and black peppercorn in a spice mixer or a food processor.
• Pulse just until some of the spices break apart
• Add smoked paprika and garlic powder

• Rub spice mixture onto meat, covering all sides

Smoke

• Place meat on a grill in a smoker. Insert a thermometer in the center of the largest piece of meat.

• Set smoker temperature to 160°F and add one pan of wood chips. We used alder wood chips.
• After smoke dissipates, add another pan of wood chips.
• Leave meat in smoker until internal temperature of meat reaches 145°. This will take between 4-6 hours, depending on your smoker and the size of your venison roasts.
• Once meat reaches 145°, remove from smoker and place on a baking rack

Steam

• Place rack on top of a baking sheet
• Preheat oven to 275°
• Carefully pour hot tap water onto the baking sheet. Fill pan about halfway up.
• Cover fully with tinfoil. Wrap the meat tightly so the steam that is created won't escape.
• Carefully place in oven and bake for one hour.
• Remove from oven and let rest for 10-15 minutes. Remove foil, being careful of the steam.
• Once meat has cooled, slice and eat!

Recipe tips

• There are a lot of steps to this recipe. Be certain to read through the entire recipe prior to starting.
• We often prepare 4-6 small venison or elk roasts all at the same time. The amount of brine does not change.
• Plan ahead for the size of brining container you'll need and the amount of fridge space needed.
• It may take a bit of time for the salt and sugar to fully dissolve in the brine. Once you stir it well, let rest for 5 minutes and then stir again.
• Brine for at least 5 days, but no longer than 7 days. This gives you a bit of flexibility on which day to smoke and steam.
• The actual smoking time will vary depending on your smoker and the size of your roasts.
• Use only 2 pans of smoke for the pastrami. We've experimented with 3 pans, but the smoke flavor was a bit too strong.
• When slicing meat, slice across the grain

Equipment

This is what we've used to create the pastrami. There are many different items you can use instead. Try to use what you already have on hand, if possible.

• 6 Quart covered container
• Round mixing container
• Mini grinder/food processor
• Smoker
• Wood Chips - Alder or Apple
• Thermometer

Serving suggestions

Once sliced, this homemade pastrami is perfect eaten anyway you'd eat any lunch meat.

• Add to a meat and cheese tray
• Use on a breakfast sandwich
• Nibble with cheese and crackers
• Turn into a fabulous grilled sandwich with sauerkraut and swiss cheese

More smoked recipes

If you like to smoke your own meats, you'll also want to check out these fabulous recipes!

• Bacon
• Smoked Kokanee

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be certain to check out all my wild game recipes!

Resources: The Meat Eater