{"id":51306,"date":"2023-10-09T19:11:36","date_gmt":"2023-10-09T19:11:36","guid":{"rendered":"https:\/\/hunting.be\/recipe-the-hunting-cook-pastrami-of-roe-deer\/"},"modified":"2025-11-12T15:33:24","modified_gmt":"2025-11-12T15:33:24","slug":"recipe-the-hunting-cook-pastrami-of-roe-deer","status":"publish","type":"post","link":"https:\/\/hunting.be\/en\/recipe-the-hunting-cook-pastrami-of-roe-deer\/","title":{"rendered":"RECIPE: the hunting cook &#8211; Pastrami of roe deer"},"content":{"rendered":"[vc_row type=&#8221;in_container&#8221; full_screen_row_position=&#8221;middle&#8221; column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; row_border_radius=&#8221;none&#8221; row_border_radius_applies=&#8221;bg&#8221; overflow=&#8221;visible&#8221; overlay_strength=&#8221;0.3&#8243; gradient_direction=&#8221;left_to_right&#8221; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; column_position=&#8221;default&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/2&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; animation_type=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][vc_column_text]<strong><u>RECIPE: PASTRAMI<\/u><\/strong><\/p>\n<p>THIS RECIPE IS FOR EVERYTHING YOU WANT TO MAKE PASTRAMIE FROM, THE WEIGHT MUST BE AROUND 450 GRAMS<\/p>\n<p><u>NUMBER OF PERSONS: <\/u>4<\/p>\n<p><u> <\/u><\/p>\n<p><u>TOTAL COOKING TIME : <\/u>including brining 1 week<\/p>\n<p><u> <\/u><\/p>\n<p><u>1.UTENSILS IN THE KITCHEN:<\/u><\/p>\n<ul>\n<li>Bucket or container for brine bath<\/li>\n<li>Possibly a mortar because you also need the powder of some seeds<\/li>\n<li>Tea-. Tablespoon <\/li>\n<li>Scales<\/li>\n<li>Baking dish<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><u>2.INGREDIENTS: BRINE BATH MIX<\/u><\/p>\n<ul>\n<li>2 shoulders of roe deer, 450 grams<\/li>\n<li>1 ltr water<\/li>\n<li><a href=\"about:blank\">50 grams of curing salt<\/a><\/li>\n<li>2 bay leaves<\/li>\n<li>3 sprigs of thyme<\/li>\n<li>3 sprigs of rosemary<\/li>\n<li>2 tbsp honey<\/li>\n<li>1\/2 <a href=\"about:blank\">tbsp coriander seeds<\/a><\/li>\n<li>1\/2 tbsp mustard seeds<\/li>\n<li>1tsp fennel seeds<\/li>\n<li>50 grams of brown sugar<\/li>\n<li>1 clove of garlic<\/li>\n<\/ul>\n<p><u><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-46903\" src=\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-kruiden-pastramie-1024x768.jpg\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-kruiden-pastramie-1024x768.jpg 1024w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-kruiden-pastramie-300x225.jpg 300w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-kruiden-pastramie-768x576.jpg 768w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-kruiden-pastramie.jpg 1280w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/u><\/p>\n<p><u>3.INGREDIENTS: SPICE MIX<\/u><\/p>\n<ul>\n<li>4 tbsp Dijon mustard<\/li>\n<li>black pepper 10 x turning with the mill<\/li>\n<li>1 tsp smoked paprika powder<\/li>\n<li>1\/2 tsp garlic powder<\/li>\n<li>1 tbsp brown sugar<\/li>\n<li>1 tsp coriander seeds *<\/li>\n<li>1 tsp fennel seeds *<\/li>\n<li>1 tsp allspice*<\/li>\n<li>8 juniper berries *<\/li>\n<\/ul>\n<p>It is important that the herbs have a coarse structure for the crust. It is therefore important that wherever the seeds are used*, that they are also seeds and berries and not powder. <\/p>\n<p><u> <\/u>[\/vc_column_text][\/vc_column][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; column_link_target=&#8221;_self&#8221; column_position=&#8221;default&#8221; gradient_direction=&#8221;left_to_right&#8221; overlay_strength=&#8221;0.3&#8243; width=&#8221;1\/2&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221; animation_type=&#8221;default&#8221; bg_image_animation=&#8221;none&#8221; border_type=&#8221;simple&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221;][vc_column_text]<u>4.PREPARATION: BRANING BATH<\/u><\/p>\n<ul>\n<li>Fleece the shoulder<\/li>\n<li>Heat the water in a saucepan, along with salt, sugar and honey<\/li>\n<li>Stir until everything is dissolved<\/li>\n<li>Turn off the heat and add all the ingredients of the <strong><u>brine bath mix<\/u><\/strong><\/li>\n<li>Pour this into the container or bucket and let it cool<\/li>\n<li>Add the deer shoulders and cover it<\/li>\n<li>Put this in the fridge for 6 days<\/li>\n<li>Stir every other day<\/li>\n<\/ul>\n<p><u><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-46905\" src=\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-pastramie-768x1024.jpeg\" alt=\"\" width=\"768\" height=\"1024\" srcset=\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-pastramie-768x1024.jpeg 768w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-pastramie-225x300.jpeg 225w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-pastramie-1152x1536.jpeg 1152w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-pastramie-1536x2048.jpeg 1536w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/Pekelbad-pastramie-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/> <\/u><\/p>\n<p><u> <\/u><\/p>\n<p><u> <\/u><\/p>\n<p><u> <\/u><\/p>\n<p><u>5.PREPARATION AFTER THE BRINE BATH<\/u><\/p>\n<ul>\n<li>After the brine bath, the pastrami is very salty. Therefore, rinse the pastrami well with water <\/li>\n<li>Then pat the pastrami well with a tea towel<\/li>\n<li>A characteristic of good pastrami is that it has a relatively spicy and salty taste<\/li>\n<li>The herbs should also have a coarse structure<\/li>\n<li>Therefore, mortar and mortar all the herbs of the <strong><u>spice mix<\/u><\/strong> that berries and seeds are not too fine<\/li>\n<li>Brush the pastrami with the mustard<\/li>\n<li>Then cover the top of pastrami with the spice mix<\/li>\n<\/ul>\n<p><u> <\/u><\/p>\n<p><u>6.COOKING ON THE BBQ AND OVEN<\/u><\/p>\n<ul>\n<li>maintain a temperature of 110-120 degrees Celsius<\/li>\n<li>moisten the pastrami every hour with a plant syringe, or a bowl of water in the oven<\/li>\n<li>You can also put a bowl of water on the coals<\/li>\n<li>cook it to a core temperature of 80 degrees Celsius<\/li>\n<\/ul>\n<p>This is approximately 1 hour and 45 minutes<\/p>\n<ul>\n<li>it&#8217;s ready when it&#8217;s nice and golden brown<\/li>\n<li>Then take the pastrami in aluminum foil<\/li>\n<li>This way the herbs do not burn and you prevent a bitter taste<\/li>\n<li>cook at the same temperature for 2 hours Celsius<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-46904\" src=\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/image0-1-1024x768.jpeg\" alt=\"\" width=\"1024\" height=\"768\" srcset=\"https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/image0-1-1024x768.jpeg 1024w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/image0-1-300x225.jpeg 300w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/image0-1-768x576.jpeg 768w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/image0-1-1536x1152.jpeg 1536w, https:\/\/hunting.be\/wp-content\/uploads\/2023\/10\/image0-1.jpeg 2016w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/p>\n<p>Pastrami has a salty taste, that&#8217;s how it should be, you can eat it by cutting it into slices and eating sweet and sour cucumber, pickle or pickled onion, for example.<\/p>\n<p>You can also put it on bread with, for example, iceberg lettuce and truffle mayonnaise<\/p>\n<p>&nbsp;<\/p>\n<p><u>week shelf life in the fridge<\/u><\/p>\n<p>&nbsp;<\/p>\n<p><u> <\/u><\/p>\n<p><u> <\/u><\/p>\n<p>&nbsp;<\/p>\n<p><em><u>LET IT TASTE YOU &amp; ENJOY IT!<\/u><\/em><\/p>\n<p>IF YOU HAVE ANY QUESTIONS, PLEASE SEND AN EMAIL TO:<\/p>\n<p>BUITENHUIS@DE JAGENDEKOK.NL[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row type=&#8221;in_container&#8221; full_screen_row_position=&#8221;middle&#8221; column_margin=&#8221;default&#8221; column_direction=&#8221;default&#8221; column_direction_tablet=&#8221;default&#8221; column_direction_phone=&#8221;default&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; row_border_radius=&#8221;none&#8221; row_border_radius_applies=&#8221;bg&#8221; overflow=&#8221;visible&#8221; overlay_strength=&#8221;0.3&#8243; gradient_direction=&#8221;left_to_right&#8221; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_tablet=&#8221;inherit&#8221; column_padding_phone=&#8221;inherit&#8221; column_padding_position=&#8221;all&#8221; column_element_spacing=&#8221;default&#8221; background_color_opacity=&#8221;1&#8243; background_hover_color_opacity=&#8221;1&#8243; column_shadow=&#8221;none&#8221;&#8230;<\/p>\n","protected":false},"author":3,"featured_media":51314,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[636,635],"tags":[690],"class_list":["post-51306","post","type-post","status-publish","format-standard","has-post-thumbnail","category-bert-buitenhuis-the-hunting-cook","category-culinary","tag-bert-buitenhuis"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: the hunting cook - Pastrami of roe deer - Hunting<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/hunting.be\/en\/recipe-the-hunting-cook-pastrami-of-roe-deer\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: the hunting cook - Pastrami of roe deer - Hunting\" \/>\n<meta property=\"og:description\" content=\"[vc_row type=&#8221;in_container&#8221; 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