Elk Pastrami

This one is too good not to pass along.   Super easy and tastes great!  I’m always looking for new and easy ways to get a little more variety out of some of the simpler cuts (roasts) and I love the idea of cold cuts for lunch.

Cure

• 1/4 c curing salt
• 2 tbsp brown sugar
• 1 tbsp black pepper
• 1 tbsp onion powder
• 1 tbsp garlic powder
• 1 tsp paprika
• 1 tsp allspice(may sub cinnamon and nutmeg 1/2tsp each)

Rub:

• 3 tbsp black pepper
• 1 tsp coriander(optional)
• 1 tsp garlic powder

Meat: 2-4 lb whole muscle-I use the large roasts from the hindquarters, preferably not the football ones.

Mix cure and coat meat thoroughly. Place in gallon zip lock bag and refrigerate. Turn bag 1-2 times a day (I do one) for at least 5 days. Remove from bag and rinse off cure, then soak in water for a few hours or overnight (I usually do just 1 hour). Remove from water and pat dry. Coat with rub and then smoke until internal temperature reaches 140-150. Let rest and cool, then slice for sandwiches. It slices much better cold.

You will notice a lot of liquid in the bag after 1-2 days, but it nearly all is soaked back up. I have made it without soaking in water but it tends to be salty. I have found 1-2 hours is enough at least for my tastes.

Smoke for 4 hours at 225 to an internal temp of 160 F.

Elk pastrami, marble rye bread, coleslaw, swiss cheese or cheese of your liking in a sandwich meal for a king, and a glass of wine, whiskey or beer” Life Is Good”!