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If you’re not making Pastrami with your game meat this hunting season you’re truly missing out!! Pastrami has become a staple in our house because it’s so easy to make and can be made with almost any meat you have in your freezer. We typically use the brisket but have also used the rounds and other cuts and they all come out DELICIOUS!! What you need (for every 4lbs of meat): -brisket or round (moose, venison, elk, sheep, goat etc) -1 tbsp pepper -1 tsp garlic powder or fresh minced -1 tbsp paprika -4 tsp curing salt w/ Prague powder -2 tbsp brown sugar -1 tbsp crushed bay leaves -1/2 tsp coriander -2 tbsp pickling spice How to: 1. Start by mixing together everything except the meat in a small bowl. Rub mixture all over the meat, making sure it’s fully coated. 2. Place the meat in a bag, along with any remaining spice blend and seal tight. Place in the fridge for 7-10 days. The thicker the meat, the longer you want to leave it in the fridge to cure. I did 7 days for this batch. 3. After curing, remove the meat from the bag and rinse. Pat dry and let sit for 20 minutes while your smoker preheats. 4. Smoke at 180F for about 3 hours or until internal temp reaches 145F. 5. Remove from the smoker and place on a wire rack. Fill a baking pan with an inch or two of water and place the rack with meat on top. Cover with foil and bake in the oven at 325F for 2 hours. 6. Take the meat out of the oven and allow it to cool before thinly slicing. Store in the fridge and enjoy it on all your favorite sandwhiches 🙌🏼 #huntingseason #hunting #huntinglifestyle #gamemeat #homemadefood #pastrami #countrylifestyle #countryliving #foodfromscratch #sandwhiches #wholesomefood #eatmeat #mealinspo #homecooking #fieldtotable

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