Ever wondered how to make pastrami from scratch?
Well, you’re in luck, because this past week on the Outdoors with Jake Wimberly Eat Y’all Firing Pin to Fork Segment, our co-founder Andy Chapman visited with Chef Grant Hutcheson, an avid hunter who is also owner and chef at The Pig & Pint in Jackson’s hip Fondren neighborhood. On the show, Chef Hutcheson shared his recipe for Venison Backstrap Ham as well as this recipe for making Duck Pastrami at home.
Recipe: Duck Pastrami
- 4 quarts water
- 1 cup kosher salt
- 12 cloves garlic, crushed
- 3 TBSP pickling spices
- 8 bay leaves
- deboned wild duck breasts
Combine all ingredients in a 6 quart container, cover and place in refrigerator for 4 days. Remove the duck breasts, rinse off thoroughly, and pat dry. Re-season the duck breasts with salt, pepper, and ground coriander. Smoke wild duck breasts at 200º for 3 hours. Remove from heat and let cool. Thinly slice and enjoy.
Chef Grant’s tips for use: “I use this preparation for sandwiches, wraps, salads, and sausage and cheese platters.”
In case you missed it, check out Chef Grant Hutcheson’s Venison Backstrap Ham Recipe as well.
Editor’s Note: Outdoors with Jake Wimberly airs weekly at 6 pm central with live streaming available at www.ez877fm.com. There is also a podcast available as well as a show archive on station web site in case you miss the live show including Eat Y’alls weekly segment, Firing Pin to Fork, featuring a variety of chef/hunters, wild game cookbook authors, pitmasters and more. Resources from this segment like recipes, links and more will be posted here on Eat Y’all. Want to hear from a particular guest? We’d love to hear your recommendations in the comments below!