Elk Pastrami

ShadowValley

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Joined
Oct 2, 2020
Messages
65
Used Hank Shaw's recipe to brine a 2.5 lb hind quarter roast from my 2020 New Mexico Bull.

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After the brine I used a copycat recipe from Katz in New York and let it sit in the fridge for 24 hours before smoking it at 170 F for about 5 hours until it reached an internal temp of 145 F.

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Final product was delicious!!
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Nice work! That recipe is one of my favorites. Makes a heck of a hot sandwich with melted cheese!
 
Looks great!
I made a couple of pastrami a few months ago out of deer. I ended up getting a meat slicer and made some delicious rueben sandwich.
 
Had some recently whose a guru with such... awesome!

Those pics make me wonder why the hell some college computer nerd is not filthy rich with an internet "scratch & sniff"!
 
yah I've made that recipe a couple times, not a big fan, comes out too salty for me. It's better eating it w/crackers and cheese then on a straight-up sandwich IMO
 
Looks delicious! Have you tried the meat eater pastrami recipe? We did that one last year and just curious how they compare.
 
Ollin Magnetic Digiscoping Systems

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