Venison Lunch Meat Food

VENISON PASTRAMI

Venison Pastrami image

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

Time 4h15m

Number Of Ingredients 11

Ingredients

A venison roast, (hind leg or backstrap)
Kosher salt ((see recipe notes))
Instacure No. 1 ((see recipe notes))
1/2 teaspoon dried thyme
1/4 teaspoon celery seed
1/4 teaspoon caraway seed
1 teaspoon sugar
1/4 teaspoon crushed juniper ((optional))
1 teaspoon ground black pepper, (plus 3 tablespoon ground black pepper)
1/4 cup brandy, (red wine, vinegar or water)
3 tablespoons coarsely ground coriander

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

Thuringer image

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

Ingredients

13 1/2 lbs venison
6 1/2 lbs beef fat
3 teaspoons garlic
4 teaspoons pepper
5/8 cup mustard seeds
1 1/2 cups tender quick
7 1/2 cups warm water
1 1/2 tablespoons allspice
1 1/2 tablespoons oregano
1 1/2 tablespoons basil
1 1/2 tablespoons Accent seasoning
1 tablespoon onion powder
1 teaspoon lemon pepper
3/4 tablespoon clove
3 1/2 tablespoons liquid smoke

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

Hamburger (Venison) Sandwich Meat image

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

Ingredients

2 lbs hamburger
2 teaspoons Morton Tender Quick salt
1 teaspoon mustard seeds (whole)
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon liquid smoke (measure carefully, this is strong)
1 teaspoon whole black peppercorn
1 cup water

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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