Venison Lunch Meat Food
VENISON PASTRAMI
This recipe can be scaled up if you need to. Remember the salt and cure ratio is this: 2% of the weight of the meat in kosher salt, plus 0.25% - that's one-quarter of one percent - of the weight of the meat in curing salt No. 1. Can you skip the curing salt? Yes, but it won't look or taste like store-bought pastrami.
Provided by Hank Shaw
Categories Cured Meat
Time 4h15m
Number Of Ingredients 11
Steps:
- Weigh your venison. For every pound of meat, you'll need 10 grams of kosher salt and about 1.5 grams curing salt. Mix the salt, curing salt, sugar as well as the thyme, celery seed, caraway, juniper and the teaspoon of black pepper and grind them all together in a spice grinder. Pack the venison with this mixture, massaging it into the meat. Vacuum seal or put the meat into a Ziploc bag or closed container and set it in the fridge for 3 to 5 days. A general rule is 2 days per pound of meat. If you're unsure, leave the meat in one more day than you think you need to. This salt ratio will prevent the meat from getting overly salty.
- Rinse the cure off the venison and pat it dry. It's fine if you have a little bit of the cure stuck to the meat, but you don't want too much. Put the venison on a rack in the fridge and let it dry uncovered for up to a day.
- Dip the meat into the brandy - or really any other liquid you want - and then coat thoroughly in the 3 tablespoons of remaining black pepper and ground coriander seed. I like to grind this myself so the texture is a little coarse, a little fine. Press it into the meat well.
- Smoke the venison at about 165°F to 200°F until the interior hits 145°F, which takes me about 3 hours. Let the pastrami cool and eat as lunch meat, or on crackers or whatever.
Nutrition Facts : Calories 106 kcal, Carbohydrate 7 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
THURINGER
This is a fantastic recipe handed down to me from my family for turning venison into a delicious sausage. It takes a bit of time, but is so worth it and it's a meat you will want to make often. A couple days of work and you will have meat for a good long time.
Provided by CulinaryExplorer
Categories Deer
Time P1DT11h40m
Yield 20 lbs.
Number Of Ingredients 15
Steps:
- Grind the venison with the fat in a meat grinder.
- Mix all spices together and add to meat in a glass or plastic container.
- Mix water and liquid smoke into the meat and spices mixture. Mix well!
- Let stand for 35 hours in a cool location. (no warmer than 35-40 degrees).
- Package in meat packing paper in meal size portions (1-1.5 lb.) Roll meat into solid ball and pack very tightly, and freeze.
- Can keep up to 2 years if packed very tight!
Nutrition Facts : Calories 1724.9, Fat 156.6, SaturatedFat 76.5, Cholesterol 417.9, Sodium 127.4, Carbohydrate 3.2, Fiber 1.2, Sugar 0.5, Protein 70.9
HAMBURGER (VENISON) SANDWICH MEAT
Make and share this Hamburger (Venison) Sandwich Meat recipe from Food.com.
Provided by CookbookCarrie
Categories Lunch/Snacks
Time 1h15m
Yield 3 rolls
Number Of Ingredients 8
Steps:
- Mix spices and salts into meat and shape into 2- 3 rolls (whatever will fit in your pot!).
- Wrap in two layers of plastic wrap and once in foil.
- Boil for approx 1 hr.
- on medium high heat.
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