Here is a recipe I have used it was a mortons recipe i just made a few adjustments to.
ELK PASTRAMI
6 tbsp. Morton’s Tender Quick
2 tsp. garlic powder
1/4 c. brown sugar
3 tbsp pickling spice
2 1/2 qt. water.
2 tbsp. coarse black pepper
2 tbsp. coriander, ground
2 tbsp. mustard seed
5 lbs. elk, moose, bear or venison top round
Combine a half-quart water with first 4 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into a large glass container( i use a gallon pickle jar with large lid). Add 2 quarts water. Submerge meat in brine and refrigerate for 10 days; five days f meat is pumped with brining solution. Stir brine and turn meat every second day. At the end of curing time, remove meat from brine; immerse in fresh water and soak for 24 hours. Drain; pat dry. Rub all sides with coarse pepper, mustard seed and coriander. Insert meat thermometer into center of seasoned meat; place meat on smoker ( i used a traeger start at 150 degrees until surface of meat is dry. Gradually increase the temperature to 200 degrees to 210 degrees and hold until internal temperature of meat reads 175 degrees. Remove meat from oven, cool and eat. Really good with hot mustard and Rye bread
ELK PASTRAMI
6 tbsp. Morton’s Tender Quick
2 tsp. garlic powder
1/4 c. brown sugar
3 tbsp pickling spice
2 1/2 qt. water.
2 tbsp. coarse black pepper
2 tbsp. coriander, ground
2 tbsp. mustard seed
5 lbs. elk, moose, bear or venison top round
Combine a half-quart water with first 4 ingredients in medium saucepan. Bring to rapid boil and stir until dissolved. Cool brine; pour mixture into a large glass container( i use a gallon pickle jar with large lid). Add 2 quarts water. Submerge meat in brine and refrigerate for 10 days; five days f meat is pumped with brining solution. Stir brine and turn meat every second day. At the end of curing time, remove meat from brine; immerse in fresh water and soak for 24 hours. Drain; pat dry. Rub all sides with coarse pepper, mustard seed and coriander. Insert meat thermometer into center of seasoned meat; place meat on smoker ( i used a traeger start at 150 degrees until surface of meat is dry. Gradually increase the temperature to 200 degrees to 210 degrees and hold until internal temperature of meat reads 175 degrees. Remove meat from oven, cool and eat. Really good with hot mustard and Rye bread
