Brittany Chukarman
Well-known member
Time for me to make another batch https://onyourownadventures.com/hunttalk/showthread.php?279157-Elk-Pastrami
Venison/Elk Pastrami
- Thread starter shannerdrake
- Start date
brendog84cj8
Active member
The key to make sure your Pastrami is not to salty is to soak it before you give it the rub down and smoke it to pull some of the salt out. Think about it, when you brine it to have "corned" venison/beef you ultimately end up cooking it in water before you eat it and it makes it edible by pulling much of the salt out. So before you go for the rub down and smoking, soak the brined/corned meat in water for a while to pull a bunch of the salt out.
After I rub and smoke mine I find its really good when reheated with steam. Makes a heck of a sandwich.
After I rub and smoke mine I find its really good when reheated with steam. Makes a heck of a sandwich.
Poke 'Em
Well-known member
I just had an elk Reuben tonight, so I love pastrami, but IMO pastrami is not making the most of a backstrap. To each his own.
Rzrbck918
Well-known member
Do you have a preferred wood with which to smoke?
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