Venison Pastrami

Making venison pastrami at home is one of those from-scratch projects that takes a little time but is well worth the effort. The meat is brined for several days, coated with a flavorful spice rub, smoked, and then steamed until tender.

We make this pastrami with venison or elk, and it's a great way to turn a wild game roast into something completely different. Most of the process is hands-off, so while it takes several days from start to finish, the actual work is fairly simple.

Why make homemade pastrami

Making pastrami is a great way to turn a venison or elk roast into something completely different. The brining, smoking, and steaming process creates flavorful, tender meat that's perfect for slicing thin.

We have freezers full of wild game meat in our house, and I'm always looking for more ways to use it. We normally make pastrami using venison or elk roasts. My husband is the master of this recipe, and he usually makes a large batch every year.

Use this homemade pastrami as lunch meat in sandwiches or add it to a meat and cheese platter. We often package the sliced meat in freezer bags and give it as gifts for the holidays.

Homemade pastrami takes several days for the meat to cure, and then it's smoked and finally steamed in the oven. Because the process takes several days, we often make several small roasts in one batch.

Key ingredients

Meat

• Venison or elk roast - We typically use several smaller roasts, about 1 pound each, rather than one large roast.

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 the 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 - Adds a subtle sweetness that balances the salt and spices while helping create a rich, well-rounded flavor during curing.

Rub

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

Making homemade pastrami

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 the brown sugar and salts have completely dissolved.

• Place the 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 the meat halfway through the brining on day 3 or 4.

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

Rub

• Create a 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 the 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 the smoke dissipates, add another pan of wood chips.
• Leave the meat in the smoker until the internal temperature of the meat reaches 145°. This will take between 4 and 6 hours, depending on your smoker and the size of your venison roasts.
• Once the meat reaches 145°, remove from the smoker and place on a baking rack

Steam

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