Elk Pastrami on Rye: A Deli Classic Made with Game Meat

Elk pastrami turns the traditional deli favorite into something more interesting. You’ll cure, season, and smoke lean elk roast until it’s tender and flavorful, then slice it thin and pile it high on rye bread with all the classic fixings.

Making pastrami at home sounds intimidating, but it’s mostly just waiting. The actual hands-on work takes less time than you’d expect, and the results beat anything you’ll find at the deli counter.

Disclosure: As an Amazon Associate, this site earns from qualifying purchases. Thank you!

Why Make Elk Pastrami Instead of Beef

Elk meat is leaner than beef, which means your pastrami will have less fat but more of that rich, clean game flavor. Elk meat has fewer calories and less cholesterol than beef while packing in more protein per ounce.

The texture works perfectly for pastrami because elk shoulder or round roasts hold up well to the long curing process. You won’t get the same fatty marbling as beef brisket, but you’ll get a firmer bite that slices beautifully thin.

If you can’t find elk, this recipe works just as well with venison or other deer species. The curing and smoking process is identical, though cooking times might vary slightly based on the size of your roast.

Choosing the Right Cut of Elk

Go with a 3 to 5 pound roast from the shoulder or round. These cuts have enough density to absorb the cure properly and won’t dry out during smoking.

Avoid using backstrap or tenderloin for this recipe. Those premium cuts are too lean and tender for pastrami, and you’ll waste their natural qualities by putting them through a multi-day cure. Save those for steaks or roasts.

Check different elk meat cuts to understand what works best for various preparations. For pastrami specifically, tougher working muscles give you better results than tender cuts.

The Curing Process for Game Meat Pastrami

You’ll need pink curing salt (also called Prague Powder #1 or Insta Cure #1) for this recipe. Don’t skip it or substitute regular salt. Pink curing salt prevents bacterial growth during the long cure and gives pastrami its characteristic pink color and flavor. You can find pink curing salt on Amazon from several reliable brands.

Mix 1/4 cup kosher salt, 2 tablespoons pink curing salt, 1/4 cup brown sugar, 2 tablespoons black peppercorns, 1 tablespoon coriander seeds, 1 tablespoon mustard seeds, 6 crushed garlic cloves, and 2 bay leaves. Rub this mixture all over your elk roast, coating every surface thoroughly.

Place the coated roast in a 2-gallon zip-top bag or non-reactive container. Add 2 cups of water to the bag to help distribute the cure. Refrigerate for 7 to 10 days, flipping the bag daily to ensure even curing.

The meat will firm up and darken as it cures. After a week, the roast should feel noticeably denser and the color should be deep burgundy throughout.

Rinsing and Seasoning Your Elk

After curing, remove the roast and rinse it thoroughly under cold water. You need to wash off all the surface cure, or your pastrami will taste too salty. Pat it completely dry with paper towels.

Create your pastrami crust by combining 1/4 cup coarsely ground black pepper, 2 tablespoons ground coriander, 1 tablespoon granulated garlic, and 1 tablespoon brown sugar. Press this mixture firmly into all surfaces of the roast, using your hands to really work it in.

Let the seasoned roast sit at room temperature for 30 minutes before smoking. This allows the spices to adhere better and helps the meat smoke more evenly.

Smoking Elk Pastrami to Perfection

Set your smoker to 225°F. Use a mild wood like apple, cherry, or maple rather than heavy woods like mesquite or hickory. Game meat can pick up smoke flavor quickly, and you don’t want to overpower the elk’s natural taste.

Smoke the roast until the internal temperature reaches 150°F to 155°F. This typically takes 4 to 6 hours depending on the size of your roast. Use a reliable meat thermometer to check temperature rather than relying on time estimates.

You want a nice smoke ring and a dark exterior bark, but you’re not cooking this to well-done like traditional brisket pastrami. Elk is lean enough that overcooking will make it dry and tough.

Once it hits temperature, remove the roast and let it rest for 20 minutes before slicing. The carryover heat will bring it to about 160°F, which is perfect for pastrami texture.

Slicing and Serving Your Game Meat Pastrami

Slice the pastrami as thin as possible against the grain. A good electric meat slicer makes this much easier, especially if you plan to make pastrami regularly. Check out these meat slicers for home use that handle game meat well.

If you’re slicing by hand, chill the pastrami in the fridge for an hour first. Cold meat slices thinner and cleaner than warm meat. Use your sharpest knife and take your time with smooth, even strokes.

For the sandwich itself, toast thick slices of rye bread and spread one side with stone-ground mustard. Pile on 3 to 4 ounces of sliced elk pastrami per sandwich. Top with Swiss cheese, well-drained sauerkraut, and another slice of rye.

You can serve it cold deli-style or turn it into a hot sandwich by grilling it like a Reuben. Either way works, though I prefer it cold to really taste the smoke and spice.

Complete Elk Pastrami Recipe

Ingredients for the Cure

• 3 to 5 pound elk shoulder or round roast
• 1/4 cup kosher salt
• 2 tablespoons pink curing salt (Prague Powder #1)
• 1/4 cup brown sugar
• 2 tablespoons whole black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon mustard seeds
• 6 garlic cloves, crushed
• 2 bay leaves
• 2 cups water

Ingredients for the Rub

• 1/4 cup coarsely ground black pepper
• 2 tablespoons ground coriander
• 1 tablespoon granulated garlic
• 1 tablespoon brown sugar

For Serving

• Rye bread, sliced thick
• Swiss cheese
• Sauerkraut, drained
• Stone-ground mustard

Instructions

Combine all cure ingredients except water in a small bowl. Rub thoroughly over the entire elk roast. Place in a large zip-top bag, add water, and seal. Refrigerate for 7 to 10 days, flipping daily.

Remove roast from cure and rinse completely under cold water. Pat dry with paper towels. Combine all rub ingredients and press firmly onto all surfaces of the meat.

Preheat smoker to 225°F using mild wood. Smoke the roast until internal temperature reaches 150°F to 155°F, about 4 to 6 hours. Remove and rest for 20 minutes.

Slice thin against the grain. Serve on toasted rye with Swiss cheese, sauerkraut, and stone-ground mustard.

Storing and Using Leftover Elk Pastrami

Wrapped tightly in plastic wrap or butcher paper, your elk pastrami will keep in the refrigerator for up to 2 weeks. The curing process preserves the meat well beyond typical cooked game meat.

For longer storage, vacuum seal portions and freeze them for up to 3 months. Thaw in the refrigerator overnight before slicing. Frozen pastrami actually slices easier than fresh, so you can slice it straight from the freezer if you’re careful.

Beyond sandwiches, dice leftover pastrami and add it to scrambled eggs, toss it with pasta and cream sauce, or chop it into a chef’s salad. The smoky, spiced flavor adds depth to any dish that would normally use deli meat.

Comparing Elk Pastrami to Other Cured Game Meats

Venison pastrami works almost identically to elk, though deer meat can have a slightly stronger gamey flavor depending on the animal’s diet and age. If you’re new to game meat pastrami, elk tends to be milder and more universally appealing.

Wild boar or bear meat also make excellent pastrami, but they require different curing times due to fat content and density. Stick with elk or venison for your first batch to get the process down.

Traditional beef pastrami like commercial deli pastrami has more fat and a different texture entirely. It’s not better or worse, just different. Elk pastrami gives you a leaner, more assertively flavored alternative.

Equipment Worth Having for Homemade Pastrami

A digital probe thermometer is essential for monitoring internal temperature during smoking. Don’t guess. Overcooked game meat turns into jerky fast.

If you’re serious about making pastrami and other cured meats regularly, invest in a proper electric meat slicer. Hand-slicing works but takes patience and you’ll never get the paper-thin consistency that makes pastrami sandwiches special.

A vacuum sealer extends the life of your finished pastrami and makes portioning much easier. You can prepare multiple roasts at once and freeze them in meal-sized packages.

You’ll also want a meat grinder with coarse grinding plates if you decide to make your own corned game meat or other cured products. Start with a good spice grinder to crack your own peppercorns and coriander for the freshest flavor.

Sourcing Elk and Other Game Meat

If you hunt, you already have access to elk and venison. One elk provides enough meat for several batches of pastrami plus all your other cooking needs.

For those who don’t hunt, farm-raised elk is available from specialty meat suppliers and some better grocery stores. It costs more than beef but less than you might expect, and the quality is consistently good.

Check with local butchers who process wild game. Many will sell you elk or venison roasts, and they can advise you on which cuts work best for your needs. Building a relationship with a good butcher pays off when you’re working with less common meats.

Serving Elk Pastrami at Gatherings

Elk pastrami makes an impressive addition to any deli meat platter at parties or gatherings. Most guests have never tried game meat pastrami, and it becomes a conversation piece.

Set out thinly sliced pastrami with several types of bread, multiple mustards, pickles, and cheese options. Let people build their own sandwiches. Include a small card explaining what it is and how you made it.

Pair it with other interesting deli meats like bresaola or capicola to create a more adventurous spread. The elk pastrami holds its own against any premium commercial product.

Adjusting the Recipe for Personal Taste

The basic cure ratios in this recipe are standard and safe, but you can adjust the spices to your preference. Add crushed juniper berries to the cure for a more pronounced game meat flavor. Good juniper berries complement elk beautifully.

Some people prefer more pepper in the final rub, others want more coriander. After your first batch, adjust the spice ratios in 1 tablespoon increments to fine-tune the flavor profile.

You can also experiment with different woods during smoking. Pecan adds a slightly sweeter smoke, while oak gives a more neutral background that lets the spices shine through.

Common Mistakes to Avoid

Don’t rush the cure. Seven days is the minimum, and ten is better. Meat that hasn’t cured long enough won’t have the right texture or flavor, and it won’t be properly preserved.

Avoid over-smoking the meat. Three hours of smoke is plenty for most roasts. After that, you’re just cooking it to temperature and don’t need continuous smoke. Too much smoke makes game meat taste bitter.

Never substitute regular table salt for pink curing salt. They serve completely different purposes. Pink curing salt prevents botulism and creates the characteristic pastrami cure. Regular salt just makes things salty.

Don’t slice the pastrami while it’s still hot. Let it rest and cool properly, or even better, chill it completely. Hot meat shreds instead of slicing cleanly.

Why This Recipe Works for Wild Game

The curing process tenderizes tougher cuts of game meat while adding flavor throughout. Wild elk and deer have worked harder than farm-raised beef, which means denser muscle fibers that benefit from the salt cure.

Smoking at low temperature keeps lean game meat from drying out. The 225°F cooking temperature gives the smoke time to penetrate while the meat stays moist. Higher temperatures would dry out elk too quickly.

The spice rub adds a protective crust that seals in moisture and creates textural contrast. That peppery exterior against the tender, smoky interior is what makes pastrami special.

Budget Considerations and Value

Making your own pastrami from wild game saves considerable money if you hunt. A single elk provides enough meat for multiple batches of pastrami plus all your other protein needs for months.

Even with purchased farm-raised elk, you’re getting more value than buying premium deli pastrami by the pound. One 4-pound roast yields about 3 pounds of finished pastrami after moisture loss during curing and smoking.

The ingredients for curing and smoking cost very little. Pink curing salt, whole spices, and wood chips are all inexpensive, especially if you buy them in bulk for multiple batches.

Frequently Asked Questions

Can I make elk pastrami without a smoker?

Yes, you can finish elk pastrami in a regular oven after the curing process. After rinsing and applying the spice rub, roast the meat at 250°F until it reaches 155°F internal temperature. You won’t get the smoke flavor, but you’ll still have the cured, spiced pastrami taste. Add a teaspoon of liquid smoke to the cure if you want some smoke flavor without actual smoking.

How does venison pastrami compare to elk pastrami?

Venison and elk pastrami are nearly identical in preparation and results. Venison can taste slightly more gamey depending on the deer’s diet, age, and how it was processed. Both work equally well with this recipe, and you can substitute them one-for-one with no other changes needed.

Do I need to cook elk pastrami before eating it?

Yes, elk pastrami is cooked during the smoking process to 155°F internal temperature. Unlike dry-cured meats like bresaola or prosciutto, pastrami is a cooked product. Once you’ve smoked it, it’s ready to eat cold or heated. Store it in the refrigerator and treat it like any cooked deli meat.

What’s the shelf life of homemade elk pastrami?

Properly cured and smoked elk pastrami lasts about 2 weeks in the refrigerator when wrapped tightly. The curing salts and smoking process preserve it longer than regular cooked meat. For extended storage, vacuum seal and freeze portions for up to 3 months. The texture and flavor hold up well to freezing better than most cooked meats.

Making Elk Pastrami Worth Your Time

This recipe turns inexpensive or free game meat into something that rivals premium deli products. The ten-day process isn’t difficult, just patient. You’ll spend maybe an hour of actual work spread across two weeks, with most of that time just checking on the cure.

Once you’ve made elk pastrami successfully, you’ll understand the basic principles of curing and smoking that apply to dozens of other recipes. The same techniques work for making your own bacon, corned meat, smoked sausages, and more.

Start with a modest 3-pound roast for your first attempt. Get the process down, taste the results, and adjust the seasonings to your preference. Your second batch will be even better, and by the third, you’ll be making pastrami that people will beg you to share.

This article contains affiliate links. If you purchase through these links, we may earn a small commission at no extra cost to you.