Name: Mule Deer Pastrami
Cuisine: American
Ingredients: 4-5 lbs mule deer eye of round roast; 1/4 cup kosher salt; 2 tbsp brown sugar; 2 tbsp black pepper, coarse ground; 2 tbsp coriander seeds, cracked; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tsp curing salt (Prague Powder #1); 1 tsp ground cloves; *Traditional Pastrami Method**; 1. **Curing Process**:; - Apply cure mixture evenly to roast; - **Time**: 5-7 days refrigerated, turning daily; - **Purpose**: Flavor development and preservation; 2. **Rinsing and Coating**:; - Rinse cured meat thoroughly; - **Spice coating**: Coarse pepper and coriander; - **Adhesion**: Press coating firmly into surface; 3. **Cold Smoking**:; - Cold smoke 12-18 hours at 80-90°F; - **Wood**: Oak or hickory for traditional flavor; - **Equipment**: Requires cold smoking capability; 4. **Final Cooking**:; - Steam or poach to 145°F internal temperature; - **Texture**: Should be firm but sliceable; - Cool completely before slicing; *Service**: Slice thin for sandwiches, charcuterie boards; *Storage**: Refrigerate up to 2 weeks, freeze 6 months; ##

Curing Process:
- Apply cure mixture evenly to roast
- Time: 5-7 days refrigerated, turning daily
- Purpose: Flavor development and preservation
Rinsing and Coating:
- Rinse cured meat thoroughly
- Spice coating: Coarse pepper and coriander
- Adhesion: Press coating firmly into surface
Cold Smoking:
- Cold smoke 12-18 hours at 80-90°F
- Wood: Oak or hickory for traditional flavor
- Equipment: Requires cold smoking capability
Final Cooking:
- Steam or poach to 145°F internal temperature
- Texture: Should be firm but sliceable
- Cool completely before slicing

Service: Slice thin for sandwiches, charcuterie boards

Mule Deer Pastrami

1Setup & Prepare

2Ingredients

Shopping List

3Cooking Instructions

4Chef's Notes & Pairings

5Interactive Recipe Tools

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My Recipe Notes

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