Skip to Content

Home : Resources & Reference : Recipes :

Corned Duck/ Pastrami

Quote Reply
Corned Duck/ Pastrami
Works great with all duck and goose breasts and any cut of meat that is trimmed or pounded down to 1" thick or less.
Fatty beef works best for pastrami, but you'll be pleased with the results from a nice lean piece of venison or other 4 legged game creatures.



2 quarts water
1/2 cup canning and pickling salt
1/2 cup tenderizing salt( morton's tenderquick)
3 Tablespoons sugar
2 Tablespoons Pickling spice
2 bay leaves
8 whole peppercorns
1 or 2 cloves garlic minced.
place cleaned and trimmed meat in glass bowl or zip lock bags
in a glass or enamel saucepan ( metal can react funny to the salts, but I used metal anyway) bring ingredients to boil then remove from heat. Let cool.
Pour cooled bring over meat and cover container or zip the bags. Remove air if using bags. Refrigerate 4-5 days turning or mixing up meat/brine at least once per day.
Thick cuts of meat should be cut to no more than 1" thick, and possibly tenderized or pounded to allow the brine to get to the middle of the meat. With ducks I just left them whole . With deer I had some that was too thick and the center didn't get brined as much.
When done brining, remove from the brine and rinse in cold water. Soak in cold water for a hour, then change the water and do it again. When cooking it as corned meat, place in a pot with cold water, bring it to a boil, then do the same again. Once you've changed the water twice and brought it to boil you can throw it in a crock pot with some veggies and broth and let it slow cook, or just eat it the way it is. It should shred well.
To make pastrami, take the meat out of the brine, soak in cold water for an hour, change the water and soak for another hour.
Remove from water, dry thoroughly. Mix 2 parts coarse black pepper, 1 part coriander, 1 part garlic powder , 1/2 part onion powder.
Rub the spice rub into the meat and then smoke it at 200 or below until the meat reaches 165. remove from the smoker, let it cool, then wrap tightly in saran wrap or in a vacuum sealer and refridgerate for a few days before freezing or eating. You can eat it straight off the smoker, but wait a few days and you'll notice the flavor is better.
Subject Author Views Date
Thread Corned Duck/ Pastrami Dave Sikorski 237477 Mar 28, 2013, 2:04 PM
Thread Re: Corned Duck/ Pastrami
Tom Modin 237131 Apr 2, 2013, 8:33 PM
Post Re: Corned Duck/ Pastrami
Dave Sikorski 237043 Apr 8, 2013, 12:23 PM
Post Re: Corned Duck/ Pastrami
Joe sparacino 230324 Feb 7, 2014, 11:01 AM
Post Re: Corned Duck/ Pastrami
Neal Haarberg 225389 May 5, 2014, 11:54 AM