3 lb elk round roast or equivalent from any horned or antlered game.
1 gallon water
2 tbsp pink salt or Instacure #1
1 cup kosher salt
3/4 cup brown sugar
3 tbsp pickling spices
2 tbsp black pepper
1 tbsp ground coriander
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp paprika
1 tbsp mustard seed
How to make it
1.In a non-reactive pot or crock, add brine ingredients to the water. Gently heat and mix until salt and sugar is completely dissolved. Place in the refrigerator until chilled.
2.In a non-reactive container, add the meat to the brine, making sure the meat is completely submerged. Cover with lid or tightly seal with plastic wrap.
3.Brine in the refrigerator for 4-5 days.
4.Remove meat from the brine, rinse thoroughly, and then allow it to dry for an hour.
5.Cut a small test piece, fry it and taste. If itís too salty, soak the meat in cold water for an hour or two, rinse and dry.
6.Next add the rub to the surface of the meat. Youíll want to generously coat it with the rub mixture.
7.Place in a smoker preheated to 225 degrees and hot smoke the meat until the internal temperature reaches 145 degrees. You can also do this on a grill over low heat. Smolder wood chips in an aluminum pie tin in order to add smoke.
8.The final step is steaming the pastrami in a 275 degree oven. Add an inch or two of water or stock to a roasting pan then place the meat on a wire rack above the liquid. Cover tightly with lid or foil to ensure the liquid steams without escaping the roasting pan. Steam the meat in the oven for one to one and half hours.
9.Remove from oven and allow the pastrami to rest for at least ten minutes before slicing.