🦌 Venison Pastrami 

A Slow-Smoked Slice of Deer 

Camp Heaven

Long brine, slow smoke, and pure patience — the result is tender, smoky, and packed with wild flavor.

🧂 Brine Ingredients

  • 2 gallons Water

  • 1½ cups Kosher Salt

  • 1½ cups Brown Sugar

  • ½ cup White Sugar

  • ½ cup Apple Cider Vinegar

  • 4–5 Garlic Cloves, crushed

  • 1 Onion, quartered

  • 2 tbsp Black Peppercorns

  • 4–5 Whole Cloves

  • 3 Bay Leaves

  • (Optional) 1 tbsp Curing Salt #1

🔥 Directions

  1. Combine brine ingredients, heat until dissolved, and cool completely.

  2. Submerge ham and refrigerate 5–7 days, turning occasionally.

  3. Rinse and soak 2–3 hours in cold water, then refrigerate overnight to dry.

  4. Smoke at 200–225°F over hickory, apple, or cherry 6–8 hours to 150–155°F internal.

  5. Rest 30 minutes before slicing.

🔥 Campfire Tip: Slice thin for sandwiches or fry for breakfast — it’s pure Deer Camp gold.