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Elk Pastrami

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Elk Pastrami

Postby BrentLaBere » 02 08, 2019 •  [Post 1]

Sirloin Tip
4 days in brine
1 day soaking in water rinsing out a few times.
made the rub and covered all sides. set the smoker to 250 and let the big piece go for 4 hours. smaller pieces dried out quite a bit.
going to set in a tray inside a pan with broth to give it a steam bath. Not sure about this part but its supposed to get moisture back in the meat. Should make for some good snack pieces and my wife wants a Reuben sandwich.
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BrentLaBere
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Re: Elk Pastrami

Postby BrentLaBere » 02 08, 2019 •  [Post 2]

I had to cut the silver skin out of the roast after soaking it. I should have done that part right away. The reason for the separate pieces.
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BrentLaBere
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Re: Elk Pastrami

Postby GoGriz1234 » 02 09, 2019 •  [Post 3]

Looks tasty. Did you end up using any cure in your brine? I just finished up some from a tip roast as well. Used the recipe from buck, buck moose and it turned out great!
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Re: Elk Pastrami

Postby BrentLaBere » 02 11, 2019 •  [Post 4]

GoGriz1234 wrote:Looks tasty. Did you end up using any cure in your brine? I just finished up some from a tip roast as well. Used the recipe from buck, buck moose and it turned out great!


I ended up buying a pre mixed brine. I believe it had some cure in it. I would have to look to be sure. Thats a great book to use. I have a good buddy that uses it all the time. Certainly has some different recipes by the sound of it.
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Re: Elk Pastrami

Postby WapitiTalk1 » 02 17, 2019 •  [Post 5]

Wow, how tasty does that look!
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