Elk Pastrami

[MULEPACKHUNTER]

By far one of the best ways to enjoy some elk meat, simple wet brine for 10 days then smoker. The first meal with the thin sliced meat was Rueben sandwiches, I made some home made sour krout and thousand island dressing. Best sandwich ive had in years.

 

[JPHuntingAUS]

Looks unreal mate, definitely need to try that one day

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[Craig4791]

Looks amazing! Whats the wet brine consist of?

 

[Scoony]

Cool, I have made pastrami with beef, but never game meat. Will have to give it a try this year. I used Emeril Lagasse's recipe which was great.

 

[camping1601]

Been doing this for a couple years now and it's become a freezer staple now.

 

[MULEPACKHUNTER]

Brine is as follows,,,
1/2 cup salt and 1/2 cup pink cure salt and 1 cup sugar dissolved in water of the amount to cover the meat in a stock pot
Equal amounts of the following (about 1 tsp each)
All spice
Whole cloves
Bay leaves
Cinnamon stick
Ginger
Mace
Pink cure salt
Coriander
Mustard seed
Heat all this in a pan then crush under a pan or grind and add to brine
Add meat to brine when cooled and place in fridge for 10 to 12 days

 

[MULEPACKHUNTER]

Reference YouTube videos for other options and details.

 

[92xj]

Looks great.
Odd that your brine didn't completely make it after 10 days. I did my last roast for 7 days and my brine made it all the way to the middle. Sadly there is no way to know until cutting open.

 

[Scoony]

That seems to be quite a bit of pink salt. Too much of that stuff is actually poisonous. Just need enough to keep the bacteria at bay.
When I cure bacon, I am only using maybe a 1/2 teaspoon of the pink salt to 1/2 cup of salt.

 

[Trial153]

Cure to 1 gallon of water for brine is 4oz or 1/2 cup for brining hams or bacon

 

[camping1601]

That seems to be quite a bit of pink salt. Too much of that stuff is actually poisonous. Just need enough to keep the bacteria at bay.
When I cure bacon, I am only using maybe a 1/2 teaspoon of the pink salt to 1/2 cup of salt.

I was thinking the same thing. That seems like a lot.

 

[MULEPACKHUNTER]

The measurements are what I ran and Im still alive soooo?
Ive been using 1 cup salt to 1 cup sugar for bringing turkeys and chickens for years
some recepe do call for less pink salt (sodium nitrate) but it wasn't an issue, also I actually use tender cure from sportsmans and its a salt / sodium nitrate mix