Elk pastrami

[peterk123]

Cured and smoked some elk brisket. This does not suck.

 

[svivian]

gotta a recipe you like that you are willing to share?

 

[Exterra]

That looks amazing. Recipe please

 

[vladkgb]

I made pastrami with top round, it was delicious! I used meateater's recipe. https://www.themeateater.com/cook/recipes/trophy-meals-elk-pastrami

 

[peterk123]

gotta a recipe you like that you are willing to share?

I start with a wet brine, making it first into "corned beef".



Beef brisket I brine for five days. This is thinner so I did four, but three might be enough.

I then cold smoke it for two days, then seasoned it, then finished it off in the pellet grill to make it safe to just slice and eat it as a cold cut. But if you don't cold smoke, season it then put it into the pellet grill and slowly get that internal temp around 155 degrees.

The seasonings....



I like to slice it thin and steam it before throwing it into some homemade bread.

 

[svivian]

I start with a wet brine, making it first into "corned beef".

View attachment 1024870

Beef brisket I brine for five days. This is thinner so I did four, but three might be enough.

I then cold smoke it for two days, then seasoned it, then finished it off in the pellet grill to make it safe to just slice and eat it as a cold cut. But if you don't cold smoke, season it then put it into the pellet grill and slowly get that internal temp around 155 degrees.

The seasonings....

View attachment 1024871

I like to slice it thin and steam it before throwing it into some homemade bread.

Thank you for linking this! Is the rub in replacement of the pickling spice? if not did you use store bought or the pickling spice in the book?

Sorry for the questions, it looks good and I want try my own.

Thanks!

 

[NRA4LIFE]

I got one more pack of venison pastrami. Better get off my lard ass and make some more.

That looks great BTW. My favorite is bear.

 

[peterk123]

Thank you for linking this! Is the rub in replacement of the pickling spice? if not did you use store bought or the pickling spice in the book?

Sorry for the questions, it looks good and I want try my own.

Thanks!

Pickling spice goes into your wet brine. You can stop there, throw it in a slow cooker with water and your choice of spices and you have corned beef. Btw, if you do the corned beef thing on St. Patty's day make your own. It's out of this world good.

Pastrami, is corned beef with a rub and smoked. So take those dry ingredients (black pepper, etc. ) get it on thick and smoke it.