Wild game pastrami is fantastic as a snack while having a frosty cold beverage with the crew.  The peppery rub and smokey cure just begs for another taste and another sip.  Want to take to another level?  Slice some King's Hawaiian dinner rolls, add sweet pickles and a dab of hot mustard for some sliders to write home about. 

What you'll need:

Pastrami Cure 

• 1/4 cup Morton’s Tender Quick
• 1/4 cup freshly ground black pepper
• 1/4 cup packed dark brown sugar
• 2 tbsp granulated garlic
• 2 tsp ground coriander
• 2 tsp onion powder
• 2 tsp dried thyme

Pastrami rub 

• 3 tbsp freshly ground black pepper
• 1 tsp ground coriander
• 1 tsp granulated garlic
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tap cayenne 

How to make it happen:

Combine the ingredients then press into the meat coating thick and thoroughly.

Place the seasoned meat in a sealed bag with as little air as possible (vacuum sealing works great!) and place in the refrigerator for 5-7 days turning daily.

After the curing time, rinse the meat thoroughly and pat dry, let sit in a drying rack for 1 hour, the apply the rub.

Smoke at 225°F until the internal temperature is 150°.  Small duck breasts may only take 90 minutes, while a goose or sandhill crane breast may take 2-3 hours, or a venison roast even longer.  

Once the ideal temperature is reached, slice the pastrami very thin and serve with sweet gherkins and hot mustard. Take the pastrami to another level using Kings Hawaiian rolls for sliders.

If using small pieces of game, the rub may need a light rinse after smoking to remove some of the rub.  If coated too thickly the rub will overpower the meat.