How to Make Delicious Venison Pastrami

Venison pastrami offers a unique twist on a classic deli favorite, combining the rich, lean flavor of deer meat with the bold spices and curing techniques of traditional pastrami. If you hunt or have access to locally harvested deer, making your own venison pastrami is a rewarding way to enjoy this game meat in a new form. This guide walks you through each step, from selecting the right cut to curing, seasoning, smoking, and slicing your venison pastrami for a flavorful, tender result.

The delicious Charcuterie Board I made for Thanksgiving

Choosing the Right Cut of Venison

The first step to great venison pastrami is selecting the right cut from your deer. Pastrami traditionally comes from beef brisket, but venison brisket is rare and often unavailable. Instead, use cuts with good muscle structure. I like to use the hind quarter roasts if available.

Best venison cuts for pastrami:

• Venison shoulder (also called the chuck)

• Venison round

• Venison hind quarter: These tougher cuts benefit from the slow curing and smoking process, becoming tender and flavorful.

  
  

Preparing the Venison for Curing

Once you have your cut, trim excess silver skin and any large fat deposits. Venison is leaner than beef, so be careful when smoking that you don't dry the meat out too much. But the gamey-ness comes from the fat. So I prefer to trim it all off.

Next, prepare your curing brine. A wet brine is ideal for venison pastrami because it helps keep the meat juicy. The brine typically contains:

Brine recipe for 2-3 pounds of venison:

• 1 gallon water

• splash of maple syrup

• 3/4 cup kosher salt ( I prefer pink Himalayan salt)

• 1/2 cup brown sugar

• 1/2 cup of white sugar

• 1 Tbs of cure

• 1 Tbs of Pickling Spice

• 2 Tbs cracked black peppercorns

• 1 Tbs Garlic Powder

• 1 Tbs Onion Powder

• 1/2 Tbs of Coriander

• 1/2 Tbs of Mustard Seeds

• 4 cloves garlic, crushed (2 Heaping Spoonfulls of Jarlic)

• 3-4 bay leaves

• Optional but I put 1 Tbs of Jalapeno Powder for an extra kick

  
  

Dissolve salts and sugar in warm water, then cool completely before adding meat. Submerge the venison fully in the brine inside a sealed container or heavy-duty zip-top bag. Refrigerate for 7 to 12 days, turning the meat every day to ensure even curing.

Crafting the Pastrami Spice Rub

After curing, rinse the venison well under cold water to remove excess salt and pat dry with paper towels. The next step is applying the spice rub that defines pastrami’s signature flavor.

A classic pastrami rub includes:

• Coarsely ground black pepper

• Ground coriander

• Garlic powder

• Paprika (smoked or sweet)

• Mustard seeds (optional)

• Brown sugar (optional for a touch of sweetness)

  
  

Mix these spices in a bowl and rub generously over the entire surface of the venison. Press the rub into the meat to help it adhere. The rub can be anything you like, spice with your heart.

Smoking the Venison Pastrami

Smoking is the final step that transforms the cured and spiced venison into pastrami. Use a smoker or a grill set up for indirect smoking. Choose hardwoods like hickory, oak, or fruitwoods such as apple or cherry for a balanced smoky flavor.

Smoking tips:

• Preheat smoker to 180°F

• Place venison on the smoker rack away from direct heat.

• Smoke until the internal temperature reaches 155°F, which usually takes 4 to 6 hours depending on thickness.

• Use a meat thermometer to monitor temperature accurately.

• Optional: Wrap the meat in foil after 3 hours to retain moisture, then unwrap for the last hour to firm up the crust.

  
  

Once smoked, let the venison pastrami rest for at least 30 minutes before slicing. This allows juices to redistribute and improves texture.

Serving and Storing Venison Pastrami

Slice the venison pastrami thinly against the grain for the best tenderness. Serve it on rye bread with mustard, pickles, and Swiss cheese for a classic deli-style sandwich. You can also add it to salads, wraps, or enjoy it on its own as a protein-rich snack.

Storage tips:

• Wrap leftover pastrami tightly in plastic wrap or foil.

• Refrigerate for up to one week.

• For longer storage, freeze slices in airtight bags for up to 3 months.

  
  

Reheat gently by steaming or microwaving wrapped in a damp paper towel to avoid drying out.

Why Choose Locally Sourced Venison?

Using venison from local deer has several benefits:

• Freshness: You control the processing and know exactly where the meat comes from.

• Sustainability: Hunting local deer helps manage wildlife populations and supports ethical meat consumption.

• Flavor: Wild venison has a richer, more complex flavor than farmed meats, which shines through in pastrami.

  
  

By making venison pastrami yourself, you connect with the food’s origin and enjoy a truly unique culinary experience.