Elk Canadian Bacon and Pastrami

[Caribou]

Hi everyone,
I started brining these two pieces of elk using Habs dry rub recipes for CB and pastrami.

After curing in the fridge for 6 days, I removed them from the fridge and rinsed them off.

I soaked them for 30 mins in cold water and fried a bit of both to check for saltiness.  They were both fine.

I tied a piece of butcher string around the CB so I could keep track of who was who.  Let them rest in the fridge uncovered for 24hrs

They got 2 hrs of smoke in a 225F smoke and I pulled them when they reached an IT of 150F.

They both came out fantastic and moist.  I'm super pleased :)
Carolyn

[JZ]

WOW what an awesome job. ;D ;D   Those look incredibly good.

[mikecorn.1]

Man, that looks good!  Good to see ya posting. Busy busy busy :)


Sent from my iPhone 5 using Tapatalk

[OU812]

Ya Baby!

Them there hunks of Elk look gooood!

[KyNola]

Those are beautiful Carolyn.  Great job.  I love elk when I can find it in a restaurant. 

What a treat to be able to have elk like that.

[squirtthecat]

Nice!!!!

[Caribou]

Thanks guys :)
I made my daughter elk "mc muffins" with the CB and she loved it.
Carolyn

[ACW3]

Carolyn,
Your post inspires me to use up some of my reamining elk meat on both CB and pastrami.  I am getting ready for an elk hunt in early December and plan to refill my "depleted" freezer.  I haven't cured anything in a while.  Now looks like a good time.

Art

[NePaSmoKer]

FREAKING AWESOME

SO THERE  ;D

[Keymaster]

Looks faboulus Carolyn, Nice Job !!

[Habanero Smoker]

Beautifully done!!! With an internal temperature of 150°F, they still look very moist. Could you detect a distinct difference in flavor between the two?

[Tenpoint5]

Looks amazing Carolyn

[Caribou]

Beautifully done!!! With an internal temperature of 150°F, they still look very moist. Could you detect a distinct difference in flavor between the two?

I was going to pull them at 140F and they kind caught me off guard when they reached 150F so quickly.  That was only after 1 1/2 hour in the smoker.  I should have know better because lean stuff cooks so fast.  I don't have an IT monitor, but a very good analog that I trust and just check the meat with that.  That was the first time I checked it, too.  I'll start checking earlier next time.

Luckily, they came out plenty moist and I didn't let anyone take samples from them until they were completely cool, too.  Didn't want any loss of moisture. :D

The pastrami definitely has a more savory taste to it and the cb is slightly sweeter w/out the pepper and coriander flavor.  I love them both.  My daughter favors the cb and hubby likes the pastrami better, so I guess there will be peace in the household...for now ;)

Carolyn

[Habanero Smoker]

Great!

[SouthernSmoked]

Looks Awesome!! Nice job Carolyn!