Corned Elk Recipe Anyone??

[Dhoey07]

Finished up the steaming. Now I just got to try and wait till tomorrow to eat it.

[JDHasty]

Wife cured lotsa elk w/pink salt.  Worked out perfectamendo. Put the roast in your smoker and you have really great lean pastrami.  A lot of mayo on a sammich and it is great.  As an aside, used to have Stewarts smoke the hams off bear and pepperoni the rest and that smoked bear ham was indistingushable from corned beef.   

[j_h_nimrod]

I had a couple elk cuts I wanted to do pastrami with and when I went to start my cure I could not find my Tender Quick anywhere or my other curing salts. I ended up finding a bacon cure in the Humptulips store that had the correct curing salt (sodium nitrite) I was looking for, but also brown sugar and maple flavor additive. I was sceptical but decided to try it. I cured for 7 days and then rubbed with pepper and coriander and smoked with apple. It came out great, no complaints!  Not my preferred recipe but it worked in a pinch n no regrets.

[Magnum_Willys]

Dhoey what recipe did you use?

[Dhoey07]

Dhoey what recipe did you use?

For the brine I used whitpirate’s link, except I used Prague powder for cure and ground cinnamon instead of a stick. I brined for 8 days, then dried and applied the rub. Rub is black pepper, onion powder, coriander, mustard seed and smoked paprika.

[Axle]

I've been making it for decades with my own recipe. Here it is. For a milder flavor, just cut the brine time down however you desire.

2 to 3 quarts water
1 cup salt
1 tablespoon Italian seasoning
1 clove garlic, crushed with salt
2 teaspoons mixed pickling spice
2 teaspoons pepper
Mix all ingredients together and submerge about 6 pounds of uncooked deer or elk roasts in the liquid mixture. Meat must be totally submerged. You can use plastic Ziploc bags for each roast. What I do when I use this method is – I simmer the ingredients for a while. Once they are cooled, I dip the seasoned liquid into each bag with an uncooked roast in it and then push out all the air. Once the meat is in the liquid brine, it will need to stay there for 4 to 6 weeks refrigerated. Then bring it out, rinse it well. Bring the roast to a hard boil for 5 minutes. Pour off the water and rinse it well and then bring it back to a boil and then simmer until it starts to pull apart. This usually takes about 4 to 5 hours. You can put it in a crock pot after it has been boiled for the first 5 minutes.

[Dhoey07]

A little peppery, a little salty but overall damn good!

[h20hunter]

Looks dang good!

[Karl Blanchard]

Looks amazing! And that salt is like crack!  Bet you picked at it till it was gone

[grundy53]

Looks delicious!

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[Buckmark]

Heres mine finished yesterday and all sliced up today (mule deer roasts), we dont like it super peppery so it gets some white pepper, black pepper and coriander as a light rub after being in the brine for a week, smoker stopped working after a 1/2 hour (just shut off and would not come back on) so it got finished in the oven, still tastes great. Had a sammich with spicy mustard during the superbore this after noon 

[HUNTINCOUPLE]

Very nice!

[7mmfan]

Tag. Been thinking about this for a while now.

[CoryTDF]

Just got done smoking my venison hams. 13 hours on the smoker and they turned out freaking awesome!!!!

[Dhoey07]

Thanks guys! I got some notes for next time and will do it again for sure.

Cory- those hams look amazing!