Venison Pastrami
A cured and smoked venison pastrami made after the recipe of the old masters. Total time 10 days and 60 minutes.
Ingredients
| — | venison - from the leg |
| 1 кг | salt |
| 15 г | saltpetre (nitrate) |
| 1 с.л. | sugar |
| — | allspice |
| — | black pepper |
| — | bay leaf |
| — | savory (chubritsa) |
| — | garlic - cloves, crushed |
| — | red pepper - hot |
Instructions
Cut proper long pieces 3-4 cm thick from the venison leg. They should have no fat. Mix the salt with the saltpetre and sugar (75 g of the mixture is enough for 1 kg of meat). Rub the meat well with this mixture and pack it tightly into a wooden tub, sprinkling with allspice, black pepper, crushed bay leaves and savory. Press the meat down with a weight and leave it like this for 10 days. Then soak it in water so it draws out the excess salt. Drain the meat, pat it dry with a cloth and hang it to smoke for 3-4 days. Press the smoked pastrami between 2 boards with a weight. After 24 hours, coat the meat with a paste of crushed garlic and hot red pepper. Hang the venison pastrami in a dry and airy place. This is a recipe of the old masters.