Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pastrami

Since it's getting close to St. Paddy's day, fresh corned beef is going to be on sale. I've made cured my own corned beef before, but going to just buy a few packages for this project.

Any good recipes or tips for pastrami you'd like to share? Will be using a pellet <gasp!> smoker.

Thanks!

Here's a recipe that I've used with elk/venison and turns out really good.

Venison/Elk pastrami – cured not brined

Cure:
1/4 C curing salt
2 T brown sugar
1 T black pepper
1 T onion powder
1 T garlic powder
1 t paprika
1 t allspice

Rub:
3 T black pepper
1 t coriander(optional)
1 t garlic powder

Meat: 2-4 lb whole muscle. I use the large roasts from the hindquarters, preferably not the football ones.

Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day(I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight(I usually do just 1 hour). Remove from water and pat dry.

Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.

You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes. For the smoker, hickory is my choice then pecan. A lighter smoke like apple would work too.

So, is the meat to become pastrami called futurerami, and while it is in the process of becoming pastrami is it called just plain rami?

Tag

Enough of the (5s)dad jokes...

Steve,

When you say fresh, do you just mean brisket, or corned/cured muscle ?

If corned/cured already, rub up with you choice, let dry marinate in fridge for a couple days, rinse well, rub again & head to the smoker.

If from scratch muscle, Steve Rinella has a really good Pastrami recipe.

I'll try to remember to snap a pic, tonight.

Figured this was easier !

https://www.themeateater.com/cook/recipes/trophy-meals-elk-pastrami

Canada goose 'strami is great too !

Thanks. By fresh I meant pre-cured. Confusing, sorry. Like I said I've cured corned beef (and caribou) at home before. This time I'm just going to buy a couple pre-cured flats and use them for pastrami.

Thanks for the vids!

Define "curing salt". Morton Tenderquick? Kosher salt? Cure #1? Because if it's the last one you're running the risk of nitrite poisoning.

Morton Tenderquick. Pink salt.

Where is the ginger? Traditional pastrami relied heavily on it.

I rinse then soak store packed CB overnight to get the salt out. Then low and slow. Usually amazed at the shrinkage.

This is elk or deer, can't remember. I don't remember how I did it,but it was something close to those posted above. I need to do it again. So good.

Morton Tenderquick is NOT the same as (Pink Salt or Cure #1 or Prague Powder or whatever other name you want to use). They can NOT be used interchangeably in the same amounts.

Hank Shaw has a good pastrami recipe for using with deer roasts.

Disregard my reference to pink salt then. The recipe I posted used Morton's Tender Quick.

Picked up a couple flats. Will be soaking them tomorrow and putting them in the smoker Saturday (or Sunday).

Thanks guys!

If I remember, I think my pastrami brine is 10 days.

Just took the two store bought flats out of the soak



And rubbed the up and put them in the smoker at ~225F