venison pastrami

Ingredients

• Servings: 1
• 5 tablespoons sugar-based curing mixture (such as morton® quick cure®)
• 2 tablespoons brown sugar, or as needed
• 1 tablespoon coarsely ground black pepper, or as needed
• 1 tablespoon paprika
• 1 tablespoon crushed bay leaf
• 1 teaspoon ground allspice
• 1/2 teaspoon garlic powder
• 5 pounds venison rump roast

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 4 hrs 20 mins


• whisk together curing mixture, brown sugar, pepper, paprika, bay leaf, allspice, and garlic powder in a bowl. rub mixture over venison roast, and wrap tightly in plastic wrap. place roast in a bowl; refrigerate for 5 days.
• remove roast from the refrigerator and rinse thoroughly to remove the curing mixture. place in a bowl with water to cover, and soak, refrigerated, for 2 hours. drain.
• preheat oven to 250 degrees f (120 degrees c).
• season roast with additional black pepper and brown sugar, and place in a roasting pan.
• bake, uncovered, in the preheated oven until a meat thermometer inserted near the center reads 160 degrees f (70 degrees c), about 2 hours.