Elk Pastrami | MeatEater Cook
One of my favorite wild game meals is elk pastrami. I serve it on rye bread, topped with swiss cheese, sauerkraut, and stone-ground mustard. It’s phenomenal, and very easy to make. Think of it as...
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Ingredients
- Meat
- 3 lb. elk round roast or equivalent from any horned or antlered game.
- Brine
- 1 gallon water
- 2 tbsp. pink salt or Instacure #1
- 1 cup kosher salt
- 3/4 cup brown sugar
- 3 tbsp. pickling spices
- Rub
- 2 tbsp. black pepper
- 1 tbsp. ground coriander
- 1 tbsp. garlic powder
- 1 tbsp. brown sugar
- 1 tbsp. paprika
- 1 tbsp. mustard seed
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