- Dec 30, 2016
- 1
- 17
My wife has a recipe for elk pastrami that is to die for. First we take an elk roast and soak it in a brine for 7 to 10 days depending on the size. We then drain, rinse and soak it in fresh water overnight (to remove some of the salt). then drain and huck it back in the fridge over night to dry. After that we put a dry rub on it and back in the fridge for another five days. Then pull it out and slow smoke until 135* to 140* inside temp. It's a long process but worth it.
