Venison Backstrap Pastrami

I did this back in January, and it finally made it's debut today..








Forgot the brown mustard, and rye bread is a bit of a rarity around here... Oh well, it was fantastic by itself!

All of the resident hunters are sampling it now.

I like the looks of this. I have an elk backstrap that may just become elk pastrami. Did you have to do anything special? I have a recipe for ez pastrami using a corned beef. I guess this would work okay. Any thoughts?

Art

I cured the straps with a mix of:

1 Tbsp Morton Tender Quick per pound
1/2 Tbsp dark brown sugar, packed per pound
1/2 Tbsp freshly ground Tellicherry pepper per pound
1 Tbsp ground coriander per pound
1 tsp granulated garlic powder per pound
1 tsp onion powder per pound

Each went in a 2 gallon ziplock bag for a week - keep fridge around 38° - flip/massage every day.

Then on the day I smoked them, I rinsed them really good, and coated with a Hot Pastrami Rub I came up with (well, stole):

1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme

Smoked at 180° w/ Hickory until the straps hit 140°. Foiled and rested for a couple hours, then into the fridge overnight. They were for a coworker, so I vacuum sealed them for delivery instead of slicing them.

Looks pretty dog-gone good squirt!

Looks good! I have a venison roast that was going to turn into jerkey but may have to try this instead...

Bravo! Encore!

Nice Squirt!

I saw somewhere a post where someone did pastrami with an eye round, I think I'll try this recipe with one. Did you use the fine ground pepper on the rub or the coarse

Deb said:

Nice Squirt!

I saw somewhere a post where someone did pastrami with an eye round, I think I'll try this recipe with one. Did you use the fine ground pepper on the rub or the coarse

Click to expand...

Eye of round would be good, I think! I used fine to medium ground pepper. I ran out of Tellicherry, so I just used some bulk stuff.

Squirt that looks great! I wondered what happened to that project.
I've use hind quarter roasts for pastrami but not back strap. Looks like it did well.

Great stuff Squirt! Thanks for the details on the cure and rub.