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Home » Wild Game » Venison Pastrami

Published: Sep 16, 2021 by Kathy · This post may contain affiliate links

Venison Pastrami

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A reuben sandwich with pastrami, cheese and sauerkraut.

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.

Slices of homemade pastrami on butcher paper.
Table of Contents
Why make your own pastrami
Key ingredients
Step by step directions
Recipe tips
Equipment
Recipe Faqs
Serving suggestions
More smoked recipes
Venison 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

Roasts along with small bowls filled with sugar, salt and spices.

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.

A large plastic tub filled with water and seasonings.
Looking down into a bucket filled with water and spices.
  • 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.
Pouring brine over roasts.
Roasts in a container filled with a brine.
  • 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
Spices in a small food processor.
Ground spices with garlic powder and paprika.
  • Rub spice mixture onto meat, covering all sides
A dry rub on venison roasts.

Smoke

  • Place meat on a grill in a smoker. Insert a thermometer in the center of the largest piece of meat.
Inserting a digital thermometer in a venison roast.
  • 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
Venison roast smoked in a smoker.
Small roasts 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!
A meat slicer slicing venison pastrami.

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

Recipe Faqs

How long will homemade pastrami last?

Plan on consuming homemade pastrami stored in the refrigerator within 10 days.

Pastrami can also be stored in a deep freeze at 0° F will maintain its quality for 2-3 months. However, the meat will not go bad if properly stored for longer. It may lose some moisture if stored longer than 3 months.

What other types of meat can I use to make pastrami?

Traditional pastrami is made with beef brisket. You can also use roasts from venison, elk, moose, antelope or bison.

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
Making a sandwich with pastrami, cheese and sauerkraut.

More smoked recipes

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

  • Bacon
  • Smoked Kokanee
A toasted sandwich with pastrami, sauerkraut and cheese.

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!

  • Three tacos held in a hand.
    Venison Tacos
  • Venison backstrap cut into pieces and fanned out on a cutting board.
    Seared Venison Backstrap
  • Elk shanks with a rich sauce on a bed of mashed potatoes.
    Elk Osso Buco
  • Smoked fish piled on a rack.
    Smoked Kokanee
Slices of homemade pastrami on butcher paper.

Venison Pastrami

Kathy
Cured lunch meat made with wild game - venison or elk meat.
5 from 17 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 30 minutes mins
Cook Time 8 hours hrs
Brine Time 5 days d
Total Time 5 days d 8 hours hrs 30 minutes mins
Course Main Dish, Preserving Food
Cuisine American
Servings 4 pounds
Calories 41 kcal

Equipment

  • Smoker
  • Measuring Cups
  • Measuring Spoons
  • 6 Quart Container
  • Digital Meat Thermometer
  • Cooling Rack
  • Cookie Sheet
Prevent your screen from going dark

Ingredients
  

Meat

  • 4-5 pounds venison roasts (can also use elk roasts, we use small several smaller 1 pound roasts)

Brine

  • 1 gallon water
  • 1 cup kosher salt
  • ¾ cup brown sugar
  • 3 tablespoons pickling spice
  • 2 tablespoons pink cure salt (also called Prague #1 powder)

Rub

  • 2 tablespoons black peppercorns
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seed
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika

Instructions
 

Brine

  • Combine water, kosher salt, brown sugar, pickling spice and pink cure salt in a large container. Stir until dissolved.
    1 gallon water, 1 cup kosher salt, ¾ cup brown sugar, 3 tablespoons pickling spice, 2 tablespoons pink cure salt
  • Place roasts in a separate container and pour brine over the top so all meat is well covered.
    4-5 pounds venison roasts
  • Cover and refrigerate for 5-7 days, turning roasts at least once on day 3 or day 4.
  • Remove meat from brine and discard brine. Rinse meat removing all spices.
  • Soak meat in fresh cold water for 2-3 minutes
  • Place meat on a baking rack and let the water drain off. Pat meat dry with paper towels.

Rub

  • Place peppercorns, coriander seeds and mustard seeds in a spice blender or food processor. Blend just until spices are broken up.
    2 tablespoons black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon mustard seed
  • Mix in garlic powder and smoked paprika
    1 tablespoon garlic powder, 1 tablespoon smoked paprika
  • Rub mixed spices all over meat

Smoke

  • Place meat on racks in smoker. Set smoker temperature to 160°.
  • Place one pan of wood chips in smoker
  • When wood chips stop smoking (approximately 1 hour) add a 2nd pan of wood chips
  • Continue cooking in smoker until meat reaches 145°. This may take 4-6 hours.
  • Remove meat from smoker and place on a baking rack over a cookie sheet

Steaming

  • Preheat oven to 275°
  • Pour hot tap water into cookie sheet, filling pan about half full. This will become your steam tray.
  • Wrap meat and pan with foil so that no steam will escape during cooking
  • Carefully move pan to oven
  • Bake in preheated 275° oven for 1 hour
  • Remove from oven and allow to sit covered for 10-15 minutes. Carefully remove foil.
  • Slice when meat is cooled

Notes

  • 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

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1slice/ounceCalories: 41kcal
Keyword elk pastrami, pastrami, venison pastrami
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

Resources: The Meat Eater

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Reader Interactions

Comments

  1. Leanne says

    May 11, 2022 at 8:06 pm

    My venison is steaming right now, can’t wait!! How long will it last?
    Thanks from Australia 😊

    Reply
    • Kathy says

      May 11, 2022 at 8:12 pm

      Yay!!! You're in for a treat. The meat should last for 7-10 days in the refrigerator. We fully cool, then slice and freeze in smaller portions in vacuum sealed bags. They last in the freezer for up to a year if well sealed and frozen in a deep freezer. We use it for sandwiches, appetizer trays and give away as gifts.
      Be sure to let me know how it turns out!
      Kathy 🙂

      Reply
  2. Thomas says

    October 14, 2021 at 11:31 am

    Thanks so much for this awesome recipe. I made mine with a Moose roast and added apple cider vinegar into the water when I steamed it, came out so juicy and tender. 10/10

    Reply
    • Kathy says

      October 14, 2021 at 12:32 pm

      Thank you! So glad you loved it! We love having another option to use up our game meat with a delicious recipe! I appreciate your comment!
      Kathy 🙂

      Reply
  3. Dawn says

    September 20, 2021 at 8:45 am

    5 stars
    I bet this venison pastrami makes the most amazing sandwich!! Though, I bet it's also delicious on its own with some mustard. Love to give it a try! 🙂

    Reply
    • Kathy says

      September 20, 2021 at 9:10 am

      You're right! Delicious sandwiches and totally tasty on it's own! 🙂

      Reply
  4. David @ Spiced says

    September 17, 2021 at 5:52 am

    5 stars
    I make my own pastrami each winter, but I've never tried doing it with wild game. This is a great idea given the excess wild game meat you've got, Kathy! I'm going to forward this off to my uncle who always has a deep freezer overflowing with venison! (He typically grinds it, but there is only so much ground venison you can use before you need to find a new idea!)

    Reply
    • Kathy says

      September 19, 2021 at 7:02 am

      Thank you!!! I hope your uncle enjoys this recipe. We run into the same issue of ending up with so much ground burger. It's nice to find some recipes that work well with venison!
      Kathy 🙂

      Reply

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A reuben sandwich with pastrami, cheese and sauerkraut.
The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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