{"id":207781,"date":"2024-11-04T17:04:44","date_gmt":"2024-11-04T23:04:44","guid":{"rendered":"https:\/\/www.gunsamerica.com\/digest\/?p=207781"},"modified":"2026-01-20T07:05:16","modified_gmt":"2026-01-20T13:05:16","slug":"hunt-365-simple-gourmet-smoked-elk-pastrami","status":"publish","type":"post","link":"https:\/\/gunsamerica.com\/digest\/hunt-365-simple-gourmet-smoked-elk-pastrami\/","title":{"rendered":"Simple Gourmet: Smoked Elk Pastrami"},"content":{"rendered":"\n<p class=\"wp-block-yoast-seo-estimated-reading-time yoast-reading-time__wrapper\"><span class=\"yoast-reading-time__icon\"><svg aria-hidden=\"true\" focusable=\"false\" data-icon=\"clock\" width=\"20\" height=\"20\" fill=\"none\" stroke=\"currentColor\" style=\"display:inline-block;vertical-align:-0.1em\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewBox=\"0 0 24 24\"><path stroke-linecap=\"round\" stroke-linejoin=\"round\" stroke-width=\"2\" d=\"M12 8v4l3 3m6-3a9 9 0 11-18 0 9 9 0 0118 0z\"><\/path><\/svg><\/span><span class=\"yoast-reading-time__spacer\" style=\"display:inline-block;width:1em\"><\/span><span class=\"yoast-reading-time__descriptive-text\">Estimated reading time: <\/span><span class=\"yoast-reading-time__reading-time\">1<\/span><span class=\"yoast-reading-time__time-unit\"> minute<\/span><\/p>\n\n\n\n<p>Many muscles on a deer, elk, or bear are not great to throw in a pan and cook as a steak. Shoulder muscles are generally too tough to do anything besides make <a href=\"https:\/\/www.gunsamerica.com\/digest\/hunt365-simple-gourmet-easiest-pulled-meat\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" target=\"_blank\" rel=\"noreferrer noopener\">pulled meat<\/a> or grind it into <a href=\"https:\/\/www.gunsamerica.com\/digest\/hunt365-simple-gourmet-venison-sausage-dutch-baby\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" target=\"_blank\" rel=\"noreferrer noopener\">sausage<\/a>. I like ground meats, but I prefer food made from the whole meat. This smoked elk pastrami is an excellent way to use the tough meat from the shoulder and create food you can take to work or on your next hunt on a sandwich.<\/p>\n\n\n\n<div class=\"wp-block-yoast-seo-table-of-contents yoast-table-of-contents\"><h2>Table of contents<\/h2><ul><li><a href=\"#h-use-big-muscles-for-elk-pastrami\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" data-level=\"2\">Use Big Muscles for Elk Pastrami<\/a><\/li><li><a href=\"#h-what-you-need\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" data-level=\"2\">What You Need<\/a><\/li><li><a href=\"#h-what-you-do\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" data-level=\"2\">What You Do<\/a><\/li><li><a href=\"#h-end-up-with-smoked-elk-pastrami\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" data-level=\"2\">End Up With Smoked Elk Pastrami<\/a><\/li><\/ul><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-use-big-muscles-for-elk-pastrami\">Use Big Muscles for Elk Pastrami<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2-1024x768.jpg\" alt=\"Picture of elk pastrami sliced across the grain on a cutting board with a knife in the background.\" class=\"wp-image-207782\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Grinding is fine, but Pastrami is divine.<\/figcaption><\/figure>\n<\/div>\n\n\n<p>The shoulder has large muscles that are good for pastrami because they hold together well. You could make this recipe with any large muscle from any animal. It&#8217;d be a great way to use a bear that was up there in years.<\/p>\n\n\n\n<p>Remove the muscles from the shoulder as whole pieces. Shown here are the two largest muscles from both shoulders of a cow elk. You need to soak these in brine for at least five days, but the longer the better. I brined this meat for three weeks. You can brine a lot of meat and smoke a lot of meat at once, so don&#8217;t be shy. <\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-1024x768.jpg\" alt=\"\" class=\"wp-image-207788\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-1536x1152.jpg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0670-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Use the largest whole muscles from the shoulders. After brining, pat dry and rub with olive oil.<\/figcaption><\/figure>\n<\/div>\n\n\n<p><a href=\"https:\/\/www.gunsamerica.com\/digest\/hunt365-simple-gourmet-corned-elk-in-your-ninja-foodi\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" target=\"_blank\" rel=\"noreferrer noopener\">Use this brine solution from the corned elk recipe<\/a>. To hold the meat and the brine, I use one of those plastic containers made for holding breakfast cereal. It&#8217;s tall and narrow and takes up the least room in the fridge. While the meat is curing in the brine, rotate it every few days to ensure all surfaces get a chance to soak it up.<\/p>\n\n\n\n<p>The difference between corned elk and elk pastrami is the smoking. And the rub. The rub is proportional, so one part of pepper to one part sugar, etc. It just depends on how much meat you&#8217;re doing. I started with one cup of <a href=\"https:\/\/gunsamerica.com\/digest\/hunt-365-simple-gourmet-elk-steak-with-black-pepper-sauce-taiwan-style\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" data-wpil-monitor-id=\"2678\">black pepper<\/a>, and I ended up with about 1\/3 leftover after these four pieces of meat. I put the leftovers in a container to use next time. So, I&#8217;m writing it as one cup, but you could do 1\/2 cup for less meat and do alright. Just be sure you pack it on.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-you-need\">What You Need<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Large pieces of meat. Use shoulders from elk, deer, bear, moose, antelope, or&#8230;even beef.<\/li>\n<\/ul>\n\n\n\n<p><br \/>For the Brine<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 cups brown sugar<\/li>\n\n\n\n<li>1\/2 cup salt<\/li>\n\n\n\n<li>1\/4 cup Pink Salt #1. You may find this at your hunting store, but you can order it on Amazon, too.<\/li>\n\n\n\n<li>1 teaspoon ground ginger<\/li>\n\n\n\n<li>1 teaspoon ground Allspice<\/li>\n\n\n\n<li>1 teaspoon ground cloves<\/li>\n\n\n\n<li>1 teaspoon ground mustard<\/li>\n\n\n\n<li>1 teaspoon ground cardamom<\/li>\n\n\n\n<li>1 teaspoon ground coriander seeds<\/li>\n\n\n\n<li>1 teaspoon ground black pepper<\/li>\n\n\n\n<li>1 teaspoon ground cinnamon<\/li>\n\n\n\n<li>3 bay leaves<\/li>\n\n\n\n<li>1\/4 cup juniper berries (my kids picked them in the hills)<\/li>\n<\/ul>\n\n\n\n<p>**If you have whole options of any of the above, use a Tablespoon instead; i.e. 1 Tablespoon whole cloves, etc.<\/p>\n\n\n\n<p>For the rub<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 Cup ground black pepper<\/li>\n\n\n\n<li>1 Cup brown sugar<\/li>\n\n\n\n<li>1 Cup coarse salt<\/li>\n\n\n\n<li>1\/2 Cup ground coriander<\/li>\n\n\n\n<li>2 Tablespoons ground mustard<\/li>\n\n\n\n<li>2 Tablespoons granulated garlic<\/li>\n\n\n\n<li>Olive oil for rubbing on the meat<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-what-you-do\">What You Do<\/h2>\n\n\n\n<p>Combine all the brine ingredients in <a href=\"https:\/\/gunsamerica.com\/digest\/super-model-hot-water-comments-gun-control\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" data-wpil-monitor-id=\"2679\">hot water<\/a>, about 8 quarts. Dissolve all the sugar and salt, and keep heating until it&#8217;s dissolved. Add ice to cool the brine so you don&#8217;t cook the meat in it. Submerge the meat in the brine. Brine the meat in the fridge for 5 to 14 days (or longer).<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-1024x768.jpg\" alt=\"\" class=\"wp-image-207789\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-1536x1152.jpg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0671-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><figcaption class=\"wp-element-caption\">Blend the rub ingredients together.<\/figcaption><\/figure>\n<\/div>\n\n\n<p>Remove the meat from the brine and pat dry with a paper towel. Rub olive oil on the meat and set it on a rack to dry. Leave it for about an hour to allow a pellicle to form on the outer surface &#8212; this will help the rub stick to the meat.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-1024x768.jpg\" alt=\"\" class=\"wp-image-207790\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-1536x1152.jpg 1536w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim_IMG_0672-2048x1536.jpg 2048w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Combine all the rub ingredients. Place the meat on a tray and pat the rub onto the meat so it is completely covered. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-end-up-with-smoked-elk-pastrami\">End Up With Smoked Elk Pastrami<\/h2>\n\n\n\n<p>Smoke the meat at about 220\u00b0F for about 4 hours. It depends on the thickness of the meat, but keep an eye on the temperature. The collagen in the tendons breaks down when the temperature is above 160\u00b0F for an extended time. However, you don&#8217;t want the outer portion of the meat to heat too fast or too long and become dry. <\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-3-1024x768.jpg\" alt=\"\" class=\"wp-image-207783\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-3-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-3-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-3-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-3-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-3.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>By the way, I got my smoker as a gift and didn&#8217;t think I would use it that much. It turns out that I use it all the time. If you don&#8217;t have one, I highly suggest you get one as a gift. I have a <a href=\"https:\/\/www.campchef.com\/shop-woodwind-pellet-grills\/\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" target=\"_blank\" rel=\"noreferrer noopener\">Camp Chef Woodwind<\/a>, and I love it.<\/p>\n\n\n\n<p>Serve the meat warm or cooled. Make a tasty sandwich, add it to a hamburger, or serve it with cheese and crackers. Smoked elk pastrami is an awesome way to use tough meat that would otherwise be headed for the grinder.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-5-1024x768.jpg\" alt=\"\" class=\"wp-image-207785\" srcset=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-5-1024x768.jpg 1024w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-5-400x300.jpg 400w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-5-150x113.jpg 150w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-5-768x576.jpg 768w, https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-5.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n<p class=\"has-text-align-left\" style=\"font-size:24px\"><strong><em>*** <a href=\"https:\/\/gunsamerica.com\" target=\"_blank\" class=\"clickTracking\" campaign=\"hunt-365-simple-gourmet-smoked-elk-pastrami\" title=\"Simple Gourmet: Smoked Elk Pastrami\" target=\"_blank\" rel=\"noreferrer noopener\">Buy and Sell on GunsAmerica!<\/a> ***<\/em><\/strong><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I like ground meats, but I prefer food made from the whole meat. This smoked elk pastrami is an excellent way to use the tough meat from the shoulder and create food you can take to work or on your next hunt on a sandwich.<\/p>\n","protected":false},"author":100,"featured_media":207782,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_specdata_upc":"","_specdata_placement":"","footnotes":""},"categories":[1348,1246],"tags":[1285,1209,4192,1313,3426,2411],"featured":[4085],"hunt365":[4089],"class_list":{"0":"post-207781","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-levi-sim","8":"category-recipes","9":"tag-elk","10":"tag-hunt365","11":"tag-pastrami","12":"tag-recipe","13":"tag-simple-gourmet","14":"tag-smoker","15":"featured-row7","16":"hunt365-hunting"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.3 (Yoast SEO v27.4) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Simple Gourmet: Smoked Elk Pastrami<\/title>\n<meta name=\"description\" content=\"Use big muscles from your big game to make a smoked elk pastrami suitable for sandwiches, hamburgers, or even crackers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gunsamerica.com\/digest\/hunt-365-simple-gourmet-smoked-elk-pastrami\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Simple Gourmet: Smoked Elk Pastrami\" \/>\n<meta property=\"og:description\" content=\"I like ground meats, but I prefer food made from the whole meat. This smoked elk pastrami is an excellent way to use the tough meat from the shoulder and create food you can take to work or on your next hunt on a sandwich.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gunsamerica.com\/digest\/hunt-365-simple-gourmet-smoked-elk-pastrami\/\" \/>\n<meta property=\"og:site_name\" content=\"Gun Reviews and News | GunsAmerica.com\/Digest\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/gunsamerica\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/levi.sim\" \/>\n<meta property=\"article:published_time\" content=\"2024-11-04T23:04:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-01-20T13:05:16+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gunsamerica.com\/digest\/wp-content\/uploads\/2024\/10\/Smoked_Elk_Pastrami_Levi_Sim-2.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"900\" 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