Home-made elk pastrami? Yum! I hope I harvest an elk this year so I can try this.
Thank you Marcy Harris for sharing your recipe! (p.s. she’s an amazing lady that is an extremely accomplished hunter).
Cure:
1/4 c Tender Quick
2 Tbl Brown Sugar
1 Tbl Black Pepper
1 Tbl Onion Powder
1 Tbl Garlic Powder
1 tsp Paprika
1 tsp Allspice
Mix cure ingredients together & coat roasts, leaving no surface uncovered. Place in Ziploc bags and refrigerate for 4-5 days turning over daily. Then remove from fridge and rinse with cold water. Immerse in a pot of water and put back in the fridge for 24 hours. Remove from fridge and pat dry.
Rub:
3 Tbl Back pepper
1 tsp Ground Coriander
1 tsp Garlic Powder
Mix rub ingredients together and coat dry roast. Then place in preheated smoker (or oven at 250) until meat reaches 150-160 degrees.
Then pour a little beef stock over hot roasts and cover with tin foil to steam until cooled.
Slice and enjoy!
Easy and delicious
