Name: Pronghorn Pastrami
Cuisine: American
Ingredients: 4-5 lbs pronghorn 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 Process**; 1. **Curing Phase**:; - Apply cure mixture evenly to roast; - **Duration**: 5-7 days refrigerated, turning daily; - **Purpose**: Flavor development and preservation; 2. **Rinsing and Coating**:; - Rinse cured meat thoroughly under cold water; - **Spice coating**: Press coarse pepper and coriander firmly; - **Adhesion**: Coating should stick to surface; 3. **Cold Smoking**:; - Cold smoke 12-18 hours at 80-90°F; - **Wood**: Hickory or oak for traditional flavor; - **Equipment**: Requires cold smoking capability; 4. **Final Cooking**:; - Steam or poach to 145°F internal temperature; - **Texture**: Should be firm but easily sliceable; - **Cooling**: Cool completely before final slicing; *Service**: Slice thin for sandwiches, charcuterie boards; *Innovation**: Game pastrami offers unique flavor profile; ##

Pronghorn Pastrami

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