Cured/Corned Elk Roast Pastrami

Discussion in 'Wild Game' started by smokinhusker, Jun 19, 2013.

  1. I had a couple elk roasts (actually thought it was one large roast) and decided since I was making beef pastrami, I'd try making some elk pastrami.

    I don't really have a lot of fridge room for brining a long time, so I did a forum search and found this for a dry cure/corning:

    The cure...this is enough for 5lbs of meat
    5 tablespoons Morton's Tender Quick
    2 tablespoons brown sugar
    1 tablespoon ground black pepper
    1 teaspoon ground paprika
    1 teaspoon ground bay leaves
    1 teaspoon ground allspice
    1/2 teaspoon garlic powder

    I let these cure in the fridge for 7 days.

    At the end of the curing time, I soak in cold water for a couple hours, changing the water after an hour.

    The two on the left are the cured/corned elk roasts and the other two are the trimmed corned beef flats

    Patted them dry, applied a light coating of extra virgin olive oil and the rub.

    Into resealable bags and fridge for 7 days.

    Pastrami Rub Recipe:

    Makes enough for 4 lbs

    4 Tbsp fresh cracked coarse ground black pepper

    2 Tbsp coriander powder

    1 tsp dry mustard powder

    1 Tbsp brown sugar

    1 Tbsp paprika

    2 tsp garlic powder

    2 tsp onion powder

    Mix together and apply liberally to meat.

    Here they are after being rubbed and in the fridge for 7 days.

    In the propane smoker at 225° with cherry and a pan of beef broth beneath. I smoked these to 165° IT

    All sliced by hand!

    And the Reuben sandwich with steamed elk pastrami, German sauerkraut, Baby Swiss and Gruyere cheese on Rye!!!

    I kept half and gave the other half to the guys at the company sheet metal shop that helped in building the propane smoker. 

    I also gave them half the beef pastrami, pulled pork, smoked cheddar cheese, jalapeno relish, jalapeno jelly and smoked Chex party mix.

    Thanks for looking!
    Last edited: Jun 19, 2013
  2. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Looks delicious, and what a gorgeous color on your pastrami!  

    Your Reuben sandwich looks and sounds amazing....I'm jealous of your dinner!

    A great couple of posts!  Thanks and have a great night!
  3. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Oh my that is some good looking stuff. I was in my forties when I had my first Reuben, and have been a fan ever since. I bake but have yet to understand Rye, its just too wet for me. The major and minor grocery stores here, if they do have a loaf of rye its 2 weeks old and made with cardboard. Ihave a corned beef in the freezer I keep swearing I'll make into pastrami. BUT I have gotta have decent bread in hand before I thaw it out. People just don't understand the difference it makes. OK, OK, off my soapbox.

    That is some beautiful meat. Excellant job
  4. looks fantastic.  so the cure/corning is rubbed on for 7 days then the rub is on for another seven days? excuse my idiocy but just want to understand.

    the other question is : is the meat like the pastrami that i get at the deli (ie similar shelf life)

    happy smoke!!
  5. Thanks Clarissa! Reubens are a favorite with both of us. I've found using the combination of Baby Swiss (not as strong flavor) and Gruyere doesn't mask the taste of the meat and the German sauerkraut isn't strong tasting nor does it leave a "smell" in the house!
    Thank you! I bake and I've tried several Rye Bread recipes - pretty much to no avail, so I know your dilemma in waiting to get decent bread. You say yours is wet and mine looks good until it's baked and then it's dry. I can get pretty fresh Orowheat Rye Breads as well as City Market (Krogers) bakes fresh sourdough rye that is great but it doesn't stay on the shelf long!
    Thank you! Yes the cure/corning mix is rubbed on and I left it in the fridge to cure for 7 days (the length of time depends on the thickness of the meat), then rinsed the meat really well under cold water, then soaked it for a couple hours in cold water before patting it dry and giving it a light coat of evoo and the spice rub and left that in the fridge for another 7 days ( this was the minimum time for the "recipe" I followed but it can be left up to 2 weeks for more flavor. 

    As far as shelf life, I don't know what the shelf life is of deli pastrami. Mine is wrapped tightly and in the fridge for 2-3 days then I portion it and vac seal then into the freezer. 
  6. Your elk patrami reuben looks amazing
  7. Alesia,

    Great looking Pastrami! If you are in the search for good authentic german rye bread...Wimberger's Bakery is only a short ride down the pass! 2321 Bott Street, West off 21st street!

    Last edited by a moderator: Jun 25, 2013
  8. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Did it great!  Yum!  You had time to physically get some bread before it disappeared off the table???  Not in my house, lol!
  9. that looks totally awesome. love me some elk anything! haha. never wouldve thought of making pastrami out of one tho. thanks for sharing.
  10. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Looks great Husker!!! Nice work!
  11. Thank you Snowdog!
    Thanks for the info, I'll definitely check it out next time I'm there!
    Thanks Pops! LOL...there's only him and I and he doesn't come near the "tiny" kitchen when I'm in there!
    Thanks TandB! I saw the venison pastrami on here and thought "hey I can do that"!
    Thank you BigTrain!
    Last edited: Jun 25, 2013
  12. dr k

    dr k Master of the Pit

    Looks fantastic!
  13. fwismoker

    fwismoker Master of the Pit

  14. I'm late to the party. That looks great. I can almost taste it from here.

    Happy smoken.

  15. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    That is the best looking pastrami I've seen in some time. Thanks for posting.

  16. Thanks Dr K!
    Thank you! I use the same fixings for corned beef Reubens, but the pastrami came out so much better.
    Thanks Dave!
    Thanks Disco!
  17. kathrynn

    kathrynn Smoking Guru OTBS Member

    Yummmmm.....Wish I had that sammie right now!  Yummers!

  18. Thanks Kat! You would have enjoyed it!
  19. fwismoker

    fwismoker Master of the Pit

    I'm going so far as to call the [​IMG]  food police because that sandwich is illegal food porn and should be outlawed! (unless you share)!

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