Making Pastrama from Sika Venison - How to

Pastramă is a popular delicatessen meat traditionally in Romania made from lamb and also from pork and mutton and in this video from Venison.
Join us as we hunt our own venison and show you how to turn it into Pastrama.
Pastrama
Cover meat well with salt
Refrigerator for 3-4 days
Pour off water and wash meat under tap
Soak in water for 1-2hr
Drain and dry off meat hang in fridge for 2 days
Spice mix
1 tablespoon salt
3 tablespoon paprika ‘
3 tablespoons coriander
1 tablespoon cumin powder’
1/2 tablespoon cayenne pepper ‘
3 tablespoons brown sugar
2 tablespoon allspice’
1 tablespoon dry garlic powder or 2 tablespoons of crushed garlic
1 tablespoon black pepper
3 tablespoon fenugreek’
Mix well with warm water or wine to a paste.
This mix is good for 1 sika back steak or 1kg
Paste over meat with the back of a spoon.
Hang in fridge for 2-3weeks then remove and slice thin and eat!
Have fun!

[@58dunc]

Thanks mate.looks and sounds great.

[@drzboy69]

That's cool, will hav to try that

[@grantkilmore9167]

Keen to learn more about your other cured meats to

[@deborah_simon]

Looks great! I normally do venison jerky on a pellet smoker, but you may have inspired me to up my game!

[@thegrundinis4199]

Thats a cool way to do your jerky! I might have to try it sometime.

[@sandcontour]

Awesome. Will try. Be interesting to hear about the prosciutto too.

[@thegrundinis4199]

Yeah next pig I shoot I can do a tutorial. I did venison prosciutto so that’s an option too.

[@slowblink182]

@@thegrundinis4199 yes please. Venison prosciutto would be interesting to see

[@stuhastie1719]

+1 the proscuitto!

[@slowblink182]

would love to see your prosciutto recipe.

[@stuhastie1719]

Thanks Kane. That looks bloody awesome! I'll just have to settle with the whiskey in the meantime. Cheers

[@pt4036]

good video miss having my venison, ill get back over sometime in the future

[@BlacksheepMediaNZ]

Thanks for sharing

[@simonakers4381]

Ff well done love your vids

[@lukebuxton3224]

Thank you. Loving the channel. I am giving this a go at the moment. Do you drain the liquid as the salt cure does its work, or leave it as a sort of brine?

[@thegrundinis4199]

Hey Luke Buxton with this I just leave it in the salt cure and turn it.

[@lukebuxton3224]

@@thegrundinis4199 Kia ora. Just tried my first last night. So good! It's almost like prosciutto in taste. Thank you for this. Seems a pretty foolproof process. My temperatures were a bit random occasionally and I can't measure humidity, but it tastes great. Where did you get info/recipe from? Cannot find any other information on pastrama (vs pastrami) online.

[@thegrundinis4199]

@@lukebuxton3224 Cool glad it worked! Yeah I think it is pretty fool prof I mean in the old days they had no fridges or humidity regulators and still managed to do it. I found it on line years ago and have tweaked it over the years to what is shown in the clip.

[@grantkilmore9167]

Great vi mate love your work I’m a bit of a techno phobe so couldn’t find recipe can you h egg Lo me out Cheers

[@thegrundinis4199]

Ha yes I know what you mean! If your watching it on your phone just to the right of the title is a little down arrow - click that and it will open up the description.

[@tracypratt2530]

What's the secret herbs and spices you use?

[@BlacksheepMediaNZ]

Check the video description. All noted there