Author Topic: Deer, goose or duck pastrami  (Read 890 times)

Offline B Hoover

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Deer, goose or duck pastrami
« on: January 19, 2015, 01:19:31 AM »
I love trying to convince non-hunters that game meat is delicious.  Here's another one to add to your collection.


4-6    Goose breasts
8-10  Duck breasts
2       Deer sirloin or bottom round roasts

3 C     Water
1/4 C  Brown sugar
1/4 C  Kosher salt
1/4 C  Cracked black peppercorns
8        Garlic cloves, minced
1 T     Red pepper flake

2 parts  Fresh-cracked black pepper
1 part   Ground coriander

Combine all brine ingredients.  Place meat in zip-loc bag, pour brine over meat and put into a large container (just in case it leaks).  Place in fridge for 6 days, turning package over every other day.  Remove meat from brine and pat dry with paper towels.  Sprinkle rub over meat liberally.  You should not see the meat through the seasoning.  Smoke meat at 225 degrees with elm, oak or apple wood for 2 hours.  Turn meat every 30 minutes taking care not to brush off seasoning.  Remove from smoker and allow to rest for 20 minutes.  Place in refrigerator or freezer to firm up for slicing.

Great as a snack with crackers or as a fantastic pastrami and smoked wild turkey sandwich.  Enjoy guys!
Whatever you do, work at it with all your heart, as working for the Lord, not for men  Col 3:23