Elk pastrami is a delicious and unique twist on traditional beef pastrami. The rich, bold flavor of elk pairs perfectly with the salty, spicy seasoning of pastrami, making for a mouthwatering combination. If you're a fan of wild game and want to try something new, elk pastrami is the perfect recipe for you. It might seem daunting at first, but with this recipe, anyone can make delicious elk pastrami at home. It's a great way to use your wild game harvest or to simply try something new. We highly recommend giving it a try, you won't regret it!
Knife Used: Dynasty Slicer
Recipe Credit: @jimmydean1147
- 2 roasts from a hind quarter
- 1 gallon water
- 2 tbsp. pink salt
- 1 cup kosher salt
- 3/4 cup brown sugar
- 3 tbsp. pickling spices
- 2 tbsp. black pepper
- 1 tbsp. ground coriander
- 1 tbsp. garlic powder
- 1 tbsp. brown sugar
- 1 tbsp. paprika
- 1 tbsp. mustard seed
- Make the brine according to @meateater's recipe.
- Add the roasts to the brine and soak for 4 days.
- After 4 days, remove the roasts from the brine, wash them and let them air dry in the fridge until the next day.
- Add the rub to the surface of the meat. You’ll want to generously coat it with the rub mixture.
- Smoke the roasts on a Yoder Smoker Ys1500 at 200 degrees until they reach an internal temperature of 135 degrees.
- Thinly slice the roasts using a dynasty slicer and vac seal them.
- Steam the pastrami when ready to eat.