Corned Elk/Pastrami

[np307]

Beautiful work! Post how you made that bread!

500g ap flour
100g whole wheat
420g warm water
16g salt
1/2 teaspoon dry active yeast

Mixed it at 530 this morning, baked it when I got home from work at 430 in a Dutch oven with the oven at 525 convection.

 

[Gellar]

If you are having corned venison for st party’s day today is the day to start it! About 5-7 days in the brine is perfect IMO.

I’m starting an elk roast in the brine tonight!

 

[kwyeewyk]

If you are having corned venison for st party’s day today is the day to start it! About 5-7 days in the brine is perfect IMO.

I’m starting an elk roast in the brine tonight!

First attempt this year, just finished getting it in the brine. Going to do half corned for Patty's day and smoke the other half as pastrami with the flat, rubbing and smoking the point on Saturday, first try for all of it.

 

[Bambistew]

I just recently did 5 chunks of moose brisket using Hank Shaw's recipe. Ate the first one two days ago and froze the rest. They turned out nearly as good as beef.

 

[Gellar]

I just recently did 5 chunks of moose brisket using Hank Shaw's recipe. Ate the first one two days ago and froze the rest. They turned out nearly as good as beef.

That’s the recipe I use. It’s hard to go wrong with anything from Hank.

 

[Hunting Wife]

I’ve done antelope, deer and elk with the Hank Shaw recipe. All excellent!!

 

[WoodMoose]

Wow
That’s about all I can say
Good looking creations
Now I’ll have to give it a whirl when I get home

 

[np307]

Wow
That’s about all I can say
Good looking creations
Now I’ll have to give it a whirl when I get home

Uh oh, the WM has hunted me down from NCHF

 

[WoodMoose]

Uh oh, the WM has hunted me down from NCHF

Here I can relax!!

 

[WasatchRanger]

IMO Elk Pastrami is way underutilized by people. Super easy and SO good. nice work OP!

 

[NDGuy]

@Edwin has an epic pastrami recipe. A favorite for sure

 

[Buck Fever NW]

Wow, these all look great, I need to make some elk pastrami. Wonder how long it can keep in fridge? Or if you can vacuum seal and freeze without losing too much quality (texture/flavor)? Great post OP.

 

[Gellar]

Wow, these all look great, I need to make some elk pastrami. Wonder how long it can keep in fridge? Or if you can vacuum seal and freeze without losing too much quality (texture/flavor)? Great post OP.

It’s cured and smoked so it will keep a while. I find I eat it before there is any worry of it going bad. I would think it would freeze just fine.

 

[np307]

Wow, these all look great, I need to make some elk pastrami. Wonder how long it can keep in fridge? Or if you can vacuum seal and freeze without losing too much quality (texture/flavor)? Great post OP.

Like Gellar said, I doubt it hangs around long enough to have to worry about spoilage. Freezing it might dry it out a little bit, but I doubt it will mess with quality very much.

 

[Buck Fever NW]

Haha, yeah good point, I'm sure it goes pretty quick. Thanks for the info, can't wait to try it!