bucks n new food plot

venison pastrami recipe

WHAT YOU WILL NEED

4-5 lbs venison roast

3 tbs garlic powder

1/2 cup morton tender quick meat cure

6 tbs sugar

1 1/2 tsp ground black peeper

3 1/2 cups water

2 tbs ground black pepper ( in addition to first black pepper0

1 TBS GROUND CORIANDER

A BRINING NEEDLE

1- MAKE BRINE - in sauce pan combine garlic -meat cure-1 1/2tsp pepper and water bring to boil stir occasionally-- cool completely.

2 . inject 1/6 th of brine through out venison store rest in fridge store in glass or plastic container only. once a day for the next 5 days turn venison and inject 1/6 th of brine.

3 after the 5 days soak venison for 10 minutes drain and do once again. then pat dry. now take the remaining black pepper and coriander to make a rub. rub all over the roast.

4. preheat to150 degreees cook in glass pan 1 hour then raise to 200 degrees and cook 5-9 hours or untill meat is internal 170 degrees. cool and slice to desired thickness/

venison pastrami