How to Make Venison Pastrami

Learn how to cure and smoke a venison roast and enjoy the best pastrami sandwich you’ve ever had

By Jack Hennessy – Field & Stream

Traditional pastrami owes it roots to pre-refrigeration Romania, when the cured and seasoned then smoked meat was more so for purposes of preservation versus flavor. Goose was a popular choice in its country of origin, but when immigrants landed in New York in the late 1800s, beef was both more readily available and affordable. Today, beef brisket is a popular choice for pastrami, though in the place where it first made an appearance in the United States (New York), beef navel remains the primary choice.

For hunters with an extra roast or two, venison pastrami is a great option for “trying something new,” especially if that something new is an alternative to store-bought additive-rich lunch meat. Pastrami has had its social status elevated since its inclusion in the ever-popular and fashionable charcuteri board, but while it seem fancy, pastrami is really nothing complicated. The ingredients for making venison pastrami are simple and so is the process, though I feel this cured meat is taken to the next level when venison is used. If you got a roast, I suggest giving venison pastrami a try. CLICK HERE TO READ FULL STORY