Smoked Venison Pastrami

Name: Smoked Venison Pastrami
Prep time: 30 minutes, plus 5–7 days curing and an overnight soak
Cook time: 4–7 hours
Yield: 10–12 servings
Ingredients: {"4 pounds trimmed venison roast, preferably a uniform hindquarter roast","1/4 cup Morton Tender Quick curing mix (4 tablespoons; use exactly 1 tablespoon per pound of meat)","2 tablespoons packed brown sugar","1 tablespoon coarsely ground black pepper","1 tablespoon onion powder","1 tablespoon garlic powder","1 teaspoon paprika","1 teaspoon ground allspice","1 tablespoon coarsely ground black pepper, for the rub","1 tablespoon garlic powder, for the rub","1 teaspoon ground coriander, for the rub","1–2 cups unsalted or low-sodium deer or beef broth, for steaming"}

Lean venison roast dry-cured with brown sugar and warm spices, coated in a peppery coriander rub, smoked, and steamed until tender for deli-style wild game pastrami.

{"4 pounds trimmed venison roast, preferably a uniform hindquarter roast","1/4 cup Morton Tender Quick curing mix (4 tablespoons; use exactly 1 tablespoon per pound of meat)","2 tablespoons packed brown sugar","1 tablespoon coarsely ground black pepper","1 tablespoon onion powder","1 tablespoon garlic powder","1 teaspoon paprika","1 teaspoon ground allspice","1 tablespoon coarsely ground black pepper, for the rub","1 tablespoon garlic powder, for the rub","1 teaspoon ground coriander, for the rub","1–2 cups unsalted or low-sodium deer or beef broth, for steaming"}

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