Venison Pastrami - Whitetail Deer, Elk, Moose, Caribou

The Cure:

• 5 tablespoons Tender Quick
• 4 tablespoons Dark Brown Sugar (packed)
• 3 Large Hole Dry Bay Leaves
• 1 teaspoon All Spice
• ½ teaspoon Garlic Powder
• ½ teaspoon Anis Seeds
• 1 table spoon Montreal Steak season
• 2 tablespoons coarse ground pepper
• ½ teaspoon of Ground Clove

This is the “dry cure” step of the process.
Mix all of the ingredients of the cure in a blender or spice grinder making sure all of the ingredients are as close to the same size as possible. Coat all of the meat evenly, and rub it in. Place the meat in zip lock freezer bag and lay flat in a glass baking dish. Put it in the fridge. Rotate the meat twice a day, for a week. If you want stronger flavor go up to two weeks.

After the meat gets done with its “time out”, remove it from the bag and rinse it in a water bath for two hours at room temp. Pat it dry and put on the second rub. Again Blend spices to break up Mustard and Coriander but pulse to keep them coarse.

Final Crust Rub:

• 1 tablespoon Garlic Powder
• 2 tablespoons Coarse ground Pepper
• 1 teaspoon Paprika
• 1 tablespoon Mustard Seed (Whole)
• 1 tablespoon Coriander (Whole)
• 1 teaspoon Dark Brown Sugar

Into the smoker it goes for 3-4 hours at 200deg. You are looking for about 150 to 155 degree internal temp of the meat. I like to use a combination of Hickory and Apple or Hickory and Maple as my wood.

Remove the roasts from the smoker and let rest until they cool to room temp. Place in zip lock baggy or an air tight container and place it in the fridge overnight, 24hours if possible. This will let it firm up. Slice as thin as possible and enjoy.