I just finished making a brine for the brisket of beef that I am soaking to make pastrami. Was wondering if anyone has tried to make pastrami out of elk brisket?
Sounds good.
Mike
I'm thinking elk pastrami rueben sandwiches!
Now you are talking.... hold the pickles please.
I had some some from Elk.... way better then the beef kind....
My mouth is watering. :goldtooth:
Can I have your pickles, Elk Ninja? I can use `em on my blue-cheese stuffed elk burger leftovers. Can't wait to make that move, and get into elk this fall!
First, don't believe anything Elk Ninja says ... since he is (Marines are never "Was") a Jarhead, Leatherneck, etc.! Second, given the comparison of beef brisket with elk (beef in general if far more fatty than any wild game, while brisket is among the driest and leanest of beef cuts) ... I'd say a great beef brisket recipe could work great on elk shoulder or any other part, since "elk brisket" is really rare and the whole animal is lean and dry compared to beef. Same for deer. Any way we can make "real meat" (wild meat) more yummy for nonhunters (in my case, my wife), is a big win. Please share your recipe. Dave
Will do Dave. I will post it tonight. When the herbs are simmering in the pot my wife walked in the kitchen and said "what smells sooo good?" It really does smell like it will be good.
Beef (Elk) Pastrami
2 tbsp black peppercorns
1 " plus 2 tsp. dried thyme
6 bay leaves, crushed
2 tsp whole cloves
1/4c minced garlic
2 tsp whole juniper berries, plus 1/3c crushed juniper berries
16c water
3/4c packed light brown sugar
3/4c kosher salt
4 to 5 lb brisket
2/3c coarsely ground pepper
In a bowl mix all the dry ingredients. In a saucepan, over med. heat, combine the water, sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add the dry spice mixture and steep for one hour. Place the brisket in a glass or plastic container. I used a large freezer ziploc bag. Pour the seasoned brine into cover brisket. Cover and refrigerate for 3 weeks. Turn the brisket every couple of days.
Preheat smoker.
Remove brisket and pat dry. Combine the remaining 1/3c crushed juniper berries and ground black pepper in a bowl. Press by hand this mixture into meat. Smoke for about 4hrs. Remove from the smoker and cool for 30mins. Slice thin and enjoy!!! Rueben time!
MMMMMM I love Elk pastrami rubens!!
David, your recipe looks mouth watering.
Make up a few and post em on the St. Judes auction. I'll bid on em. :biglaugh:
Now I gotta run to the store to pick up some pastrami and corned beef.
Thanks, Snag! Will do asap! dave
Ayyah, sounds DElicious!!!
I've made corned venison before & then smoked it. Turned out fantastic. Used pickling spices mostly with a few added spices & a bit of that liquid smoke.
I've also used Prague powder (nitrate) to make some great smoked venison using just about any cut.
I've been wanting to corn some venison....this sounds great!