When it comes to turning wild game into something truly special, venison pastrami is a standout. This recipe, inspired by Cabela’s expertise in all things outdoors, transforms lean venison into a smoky, flavorful delicacy that’s perfect for sandwiches, charcuterie boards, or simply enjoying on its own. It’s a fantastic way to elevate your harvest and impress family and friends with a unique dish.
Cabela’S Venison Pastrami Recipe
Creating Cabela’s venison pastrami requires attention to detail and proper seasoning to achieve that tender and smoky perfection. Let’s dive into the step-by-step process that will help transform your venison into a savory delicacy.
Ingredients
- 5 lbs venison roasts (trimmed of fat and silver skin)
- 1 gallon water (for brine)
- 1 cup kosher salt
- 1/2 cup brown sugar (lightly packed)
- 1/4 cup curing salt (Prague Powder #1 or similar curing agent)
- 2 tbsp whole black peppercorns (crushed)
- 2 tbsp coriander seeds (toasted and ground)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp smoked paprika
- 1 tbsp mustard seeds (lightly crushed)
- 1 tsp ground allspice
- 3 bay leaves
- Wood chips for smoking (preferably hickory or cherry)
Equipment Needed
- Large stockpot or food-safe container
- Zip-top bags (optional for individual brining)
- Smoker or grill with indirect heat capability
- Meat thermometer
- Sharp knife
Step-by-Step Instructions
1. Prepare the Brine
- In a large stockpot, combine water, kosher salt, brown sugar, and curing salt. Mix well until the salts and sugar dissolve completely.
- Add the black peppercorns, coriander seeds, garlic powder, onion powder, smoked paprika, mustard seeds, ground allspice, and bay leaves. Stir to blend the flavors.
- Allow the brine to cool to room temperature to prevent cooking the meat during submersion.
2. Brine the Venison
- Submerge the venison roasts in the prepared brine. Ensure the meat is fully submerged by weighting it down, if necessary, or using zip-top bags for individual roasts.
- Refrigerate for 5–7 days. Turn the meat every other day to ensure even brine absorption.
3. Rinse and Dry
- Remove the venison from the brine and rinse it thoroughly under cold water to remove excess salt. Pat the meat dry with paper towels.
- Place the roasts on a wire rack or tray and refrigerate, uncovered, for 12–24 hours. This allows a pellicle (a sticky surface) to form, which helps smoke adherence during the cooking process.
4. Season the Meat
- Combine equal parts crushed black pepper and ground coriander seeds in a small bowl. Generously coat the venison roasts with this spice mixture, pressing it firmly into the meat.
5. Set Up the Smoker
- Preheat your smoker to 225°F. Use hickory or cherry wood chips for a rich, smoky flavor. Ensure there is a consistent airflow in the smoker to regulate the temperature.
6. Smoke the Venison
- Place the seasoned venison roasts in the smoker. Insert a meat thermometer into the thickest part of one roast to monitor the internal temperature.
- Smoke for 4–6 hours until the internal temperature reaches 150°F. The meat should have a deep, reddish-brown color with a rich smoky aroma.
7. Cool and Slice
- Remove the venison pastrami from the smoker and let it cool to room temperature. Wrap tightly in plastic wrap and refrigerate overnight to enhance the flavors.
- Use a sharp knife to slice the pastrami thinly against the grain.
Cooking Temperature & Timing Table
| Cooking Method | Temperature | Duration |
|---|---|---|
| Brine Refrigeration | 35–40°F | 5–7 days |
| Smoker Cooking | 225°F | 4–6 hours |
| Internal Meat Temp Check | 150°F | Until achieved |
| Refrigeration After Cook | 34–38°F | Overnight (12 hrs) |
Serving Suggestions
Enjoy Cabela’s venison pastrami on sandwiches with rye bread, spicy mustard, and pickles, or add it to a charcuterie board for a gourmet touch. With the bold, smoky flavors, it can also be served as a protein-packed snack.
Ingredients
To prepare Cabela’s Venison Pastrami, we need a precise balance of flavors from the brine to the dry rub. Here’s a detailed breakdown of what you’ll need:
For The Brine
The brine is essential for infusing the venison with flavor and keeping it tender. Gather these ingredients:
- 1 gallon of cold water
- 1 cup kosher salt
- 1/2 cup sugar (white or brown for a richer flavor)
- 1 tablespoon Prague Powder #1 (curing salt)
- 1/4 cup pickling spice
- 4 cloves garlic, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
For The Dry Rub
The dry rub gives the pastrami its signature spice crust and punch of flavor. Here’s what you’ll need:
- 2 tablespoons ground black pepper
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon mustard powder
- A pinch of cayenne pepper (optional for heat)
This careful combination of brine and rub ensures our venison pastrami delivers bold, smoky, and unforgettable flavors.
Equipment Needed
To make Cabela’s Venison Pastrami, assembling the right tools is essential for achieving the perfect texture, flavor, and smoky finish. Here’s a comprehensive list of the equipment we’ll need for this recipe:
Tools for Preparation
- Large stockpot or food-safe container: For making and holding the brine.
- Sharp knife: To trim the venison roast cleanly and prepare it for brining.
- Cutting board: A sturdy surface for handling the venison safely.
Tools for Cooking and Seasoning
- Meat thermometer (preferably digital): To monitor the internal temperature for perfect doneness.
- Plastic wrap or zip-top bags: For storing the venison during the brining process.
- Mixing bowls: To blend the brine solutions and dry rub spices evenly.
Smoking Essentials
- Smoker (or grill set up for indirect heat): For infusing the venison with a bold, smoky flavor.
- Wood chips or chunks: We recommend hickory, applewood, or mesquite to complement the venison’s natural taste.
- Drip pan: To catch drippings in the smoker, ensuring a clean cooking environment.
Finishing Tools
- Wire rack: For drying and allowing the brine to set on the meat before smoking.
- Slicing knife: To slice the pastrami thinly for serving.
Handy Extras
- Kitchen scale: For precise ingredient measurements.
- Gloves: Food-safe gloves help when rubbing spices into the meat.
Quick Reference Table for Equipment
| Category | Item | Purpose |
|---|---|---|
| Preparation Tools | Large stockpot, sharp knife, cutting board | Brining venison and trimming meat |
| Cooking/Seasoning | Meat thermometer, plastic wrap, mixing bowls | Monitoring temps & mixing spice/rub |
| Smoking Essentials | Smoker, wood chips, drip pan | Infusing smoky flavor |
| Finishing Tools | Wire rack, slicing knife | Drying and slicing the pastrami |
| Extras | Kitchen scale, gloves | Precise measuring and clean handling |
Directions
Let’s dive into the step-by-step process of creating Cabela’s Venison Pastrami. Each stage is crucial to achieving that perfect balance of bold, smoky flavor and tender texture.
Preparing The Brine
- In a large stockpot, combine the following brine ingredients:
- 1 gallon cold water
- 1 cup kosher salt
- ½ cup sugar
- 1 tablespoon curing salt (Prague Powder #1)
- 2 tablespoons pickling spice
- 4 garlic cloves (crushed)
- 1 teaspoon black peppercorns
- 3 bay leaves
- Bring the mixture to a gentle boil, stirring continuously to dissolve the salt and sugar.
- Remove the pot from heat and let the brine cool completely. This step is crucial to prevent cooking the venison prematurely.
- Place the venison roasts (around 3-4 pounds total) into a large, non-reactive container or brining bag.
- Pour the cooled brine over the venison, ensuring the meat is fully submerged. We recommend placing a weight on top to keep the venison fully submerged in the brine.
- Cover and refrigerate for 5-7 days, turning the meat occasionally to ensure even curing.
Curing The Venison
- After 5-7 days, remove the venison from the brine and gently rinse it under cold water to remove excess brine.
- Pat the meat dry with a clean kitchen towel or paper towels.
- Allow the meat to rest uncovered in the refrigerator for 12-24 hours on a wire rack over a baking sheet. This “drying phase” helps to develop a tacky surface, also known as a pellicle, which is essential for better smoke adhesion.
Rinsing And Drying
- After the curing process, rinse the venison thoroughly with cold water to remove any brine residue.
- Use paper towels to pat the venison completely dry.
- Place the meat on a wire rack set over a tray and allow it to air-dry further in the fridge for about 12 hours. This step is optional but enhances the final texture and allows the dry rub to adhere better.
Applying The Dry Rub
- In a small bowl, combine the following dry rub ingredients:
- 2 tablespoons ground black pepper
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- Optional: ¼ teaspoon cayenne pepper for heat
- Generously coat the venison roasts with the dry rub, pressing the spice mixture into the meat to create a thick, even crust.
- Wrap the seasoned venison in plastic wrap and let it rest in the refrigerator for 6-12 hours. This resting time intensifies the flavors and allows the spices to penetrate further.
Smoking The Pastrami
- Preheat your smoker to 225°F and prepare it with your preferred wood chips (we recommend hickory, apple, or cherry wood for a balance of sweet and smoky flavor).
- Place the venison roasts directly on the smoker’s wire rack or on a rack over a drip pan to catch any drippings.
| Smoking Temperature | Target Internal Temperature | Estimated Time |
|---|---|---|
| 225°F | 145°F (for medium-rare) | 3-4 hours |
| 225°F | 155-160°F (for well-done) | 4.5-5 hours |
- Check the internal temperature using a meat thermometer inserted into the thickest part of the venison.
- Once the desired internal temperature is reached, remove the pastrami from the smoker and let it rest for 20-30 minutes to allow the juices to redistribute.
- Slice thinly against the grain using a sharp slicing knife and serve warm or chilled, depending on preference.
Make-Ahead Tips
When preparing Cabela’s Venison Pastrami, a little forethought can go a long way in ensuring a smooth cooking process and bold, smoky flavors. Here are our expert make-ahead tips to streamline your experience:
1. Prepare the Brine in Advance
The brine is essential for infusing the venison with flavor and tenderness. We highly recommend preparing the brine a day ahead. Combine all brine ingredients in a stockpot, boil them, and allow the mixture to fully cool before adding the venison. This step not only saves time but also ensures the brine is ready for immediate use.
- Pro Tip: Store the cooled brine in the refrigerator in an airtight container until needed. Use within 24 hours for the freshest flavor.
2. Start the Brining Process Early
Since the venison requires 5-7 days to brine effectively, plan this step around your schedule. Submerge the venison roasts in the prepared brine well in advance and refrigerate. Remember to rotate or stir the venison daily to ensure even flavor absorption.
| Task | Time | Notes |
|---|---|---|
| Brine Preparation | 1 Day Before Brining | Cooled, stored in the fridge |
| Brining Venison | 5-7 Days Before Smoking | Rotate daily; ensure cuts stay submerged |
3. Pre-Mix the Spice Rub
The spice rub is what gives the pastrami its signature flavor. Mix the dry rub ingredients ahead of time and store them in an airtight container. This allows for even seasoning when you’re ready to apply it after brining.
- Pro Tip: Double or triple the rub recipe and store extra in a labeled jar. It can be used on other meats like beef or poultry for added versatility.
4. Pre-Chop and Organize Equipment
To avoid any last-minute chaos, lay out and pre-organize all your tools and ingredients. Chop garlic, measure spices, and set up your smoker a day before you proceed with smoking.
- Essential Items Checklist:
- Meat thermometer (calibrated)
- Wire rack
- Sharp slicing knife
- Smoker with wood chips pre-soaked (if recommended by the brand)
5. Smoke in Batches if Needed
If you’re preparing multiple cuts of venison or doubling the recipe, smoke in smaller batches for consistent results. Smoking too much meat at once may compromise the temperature control and the smoky flavor absorption.
- Pro Tip: Smoked pastrami holds well in the refrigerator for up to 5 days and can be frozen for up to 3 months. Slice only as much as needed to keep the texture fresh.
6. Plan Serving Options Ahead
Whether you’re preparing a sandwich feast or a charcuterie board, decide on accompaniments early. Prep sides like mustard, crusty bread, and pickles in advance for seamless plating.
- “A well-planned meal is the secret to elevating your culinary game.” Planning ahead ensures you spend more time enjoying the venison pastrami and less time on last-minute prep!
Serving Suggestions
When it comes to serving Cabela’s Venison Pastrami, the possibilities are endless. Its bold, smoky flavors and tender, seasoned crust make it an incredibly versatile addition to the table. Below are some of our favorite serving ideas that highlight this delicious delicacy:
1. Classic Sandwiches
Pile slices of venison pastrami high between two slices of rye or sourdough bread. Spread with Dijon mustard and layer on Swiss cheese and tangy sauerkraut for the ultimate pastrami sandwich. Grill the sandwich for a crispy, golden finish.
2. Charcuterie Boards
Thinly slice the venison pastrami and arrange it alongside artisanal cheeses, crackers, and cured meats on a decorative board. Add fresh fruits like grapes or figs, and finish with a selection of spreads such as mustard or fruit compote. This makes a striking centerpiece for entertaining.
3. Salad Topping
For a lighter option, toss diced venison pastrami into a fresh salad with mixed greens, cherry tomatoes, red onion, and crumbled blue cheese. Drizzle with a balsamic vinaigrette to complement the smoky flavor of the pastrami.
4. Breakfast Pairings
Incorporate Cabela’s Venison Pastrami into your breakfast spread. Dice and sauté it with eggs, potatoes, and onions for a hearty pastrami hash. Alternatively, use it as a smoky substitute in your favorite omelet or breakfast sandwich recipe.
5. Pasta or Grain Bowls
Add a gourmet twist to pasta by tossing shreds of venison pastrami into creamy alfredo or carbonara. For a healthy grain bowl, layer sliced pastrami over quinoa or farro with roasted vegetables, avocado, and a zesty tahini dressing.
6. Appetizer Ideas
Serve bite-sized pastrami crostini by layering thin pastrami slices, cream cheese, and a dollop of pepper jelly on toasted baguette slices. These make excellent crowd-pleasing snacks for any gathering.
Storage and Reheating Tips
To ensure that the venison pastrami remains at its best:
| Storage Method | Duration | Tips |
|---|---|---|
| Refrigerator | Up to 5 days | Keep in an airtight container. |
| Freezer | Up to 3 months | Wrap tightly in plastic and foil. |
When reheating, consider steaming slices lightly to restore moisture and tenderness without compromising the rich flavor.
By exploring these Serving Suggestions, we can make this flavorful venison pastrami the shining star of any meal or gathering. Whether we’re indulging in comfort classics like sandwiches or elevating our charcuterie board, this recipe offers something truly unforgettable.
Conclusion
Cabela’s Venison Pastrami brings together the perfect blend of tradition, flavor, and creativity, making it a standout addition to any meal. With its bold smoky taste and versatility, it’s a dish that showcases the best of wild game while offering endless serving possibilities.
By following the steps and tips provided, we can confidently create a memorable culinary experience that celebrates the flavors of the outdoors. Whether it’s for a casual lunch or an elegant gathering, this recipe is sure to impress and delight.
Frequently Asked Questions
What is Cabela’s Venison Pastrami?
Cabela’s Venison Pastrami is a unique, smoky, and flavorful dish made from lean venison. The recipe involves brining, seasoning, and smoking the venison to create a delicacy perfect for sandwiches, charcuterie boards, or enjoying on its own.
How long does it take to make venison pastrami?
Making venison pastrami requires several days due to the brining and smoking process. The brining alone takes 48-72 hours, followed by drying, seasoning, and smoking, which can take additional hours.
What equipment is needed to make venison pastrami?
Essential tools include a large stockpot, smoker, knife, cutting board, wire rack, meat thermometer, mixing bowls, plastic wrap, wood chips, and optional kitchen extras like gloves and a scale.
How do you ensure the pastrami is flavorful?
Flavor comes from a combination of the brine and dry rub. The brine ensures moisture and tenderness, while the spice-rubbed crust adds the bold, smoky seasoning signature to pastrami.
Can I make the brine or rub ahead of time?
Yes, the brine and spice rub can be prepared a day in advance to streamline the cooking process. Preparing these ahead saves time and ensures efficiency during preparation.
How should venison pastrami be stored?
Store smoked pastrami in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze it properly wrapped for up to 3 months to maintain flavor and quality.
How can I serve venison pastrami?
Venison pastrami is versatile. Serve it in sandwiches, on charcuterie boards, diced in salads, as part of breakfast hash, in gourmet pasta, or as bite-sized appetizers like crostini.
What wood chips are best for smoking venison pastrami?
Hickory, cherry, or applewood chips are ideal for smoking venison pastrami as they impart a rich, smoky flavor that complements the venison.
Can leftovers be reheated?
Yes, reheat leftovers gently using a skillet, oven, or microwave. Ensure you don’t overcook it to maintain the pastrami’s texture and flavor.
Is the recipe beginner-friendly?
While the recipe requires attention to detail and proper equipment, clear step-by-step instructions make it approachable for beginners with some preparation experience.