As promised Venison Pastrami
5Lb Venison Haunch or saddle(boneless)
2 1/2 Lt Bottled Water
5 Table spoons Salt
2 Table spoons of Cure No 1 (prague powder No 1)
1/4 Cup crushed garlic cloves
2 Table spoons sugar
2 Table spoons of course black pepper
3 Table spoons of cracked coriander
1 Table spoon of crushed garlic
Mix all the brine ingredients less the garlic. Pump the brine into the meat using a meat pump or the largest hypodermic needle you can get.
Place the meat in a glass or plastic container, cover with the remaining liquid ans add the crushed garlic.
Place the meat in the fridge at 4 oC for approximately 3 days. Remove from the brine and wipe dry.
Grind the spice coatings together and cover meat with it.
For best results smoke in a cool smoker until the internal temp reaches 74 oC. If you have not got a smoker cook it in the oven on the lowest setting with the door left ajar.
Once cooked leave to rest and once cold slice as thin as possible.