I had a couple elk roasts (actually thought it was one large roast) and decided since I was making beef pastrami, I'd try making some elk pastrami.
I don't really have a lot of fridge room for brining a long time, so I did a forum search and found this for a dry cure/corning: http://www.smokingmeatforums.com/t/73433/venison-pastrami
The cure...this is enough for 5lbs of meat
5 tablespoons Morton's Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder
I let these cure in the fridge for 7 days.
At the end of the curing time, I soak in cold water for a couple hours, changing the water after an hour.
The two on the left are the cured/corned elk roasts and the other two are the trimmed corned beef flats
Patted them dry, applied a light coating of extra virgin olive oil and the rub.
Into resealable bags and fridge for 7 days.
Pastrami Rub Recipe:
Makes enough for 4 lbs
4 Tbsp fresh cracked coarse ground black pepper
2 Tbsp coriander powder
1 tsp dry mustard powder
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic powder
2 tsp onion powder
Mix together and apply liberally to meat.
Here they are after being rubbed and in the fridge for 7 days.
In the propane smoker at 225° with cherry and a pan of beef broth beneath. I smoked these to 165° IT
All sliced by hand!
And the Reuben sandwich with steamed elk pastrami, German sauerkraut, Baby Swiss and Gruyere cheese on Rye!!!
I kept half and gave the other half to the guys at the company sheet metal shop that helped in building the propane smoker.
I also gave them half the beef pastrami, pulled pork, smoked cheddar cheese, jalapeno relish, jalapeno jelly and smoked Chex party mix.
Thanks for looking!