Elk Round Steak for Pastami?

Started by JML54, October 25, 2018, 06:31:27 AM

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Hello all,
I have an abundance of Elk Round steak in my freezer I'd like to use up.  I am thinking about using some if it for Pastrami.  Has anyone used a steak cut for Pastrami before?  My experience with Pastrami has been roasts and beef brisket so I 'm unsure on how long to leave it in the cure.  The steaks are 1 to 2 inches thick.  I was thinking about using a dry cure for 4 days.  Is that to long for such a thin piece of meat?  Thanks for any input.
Joe Luebeck

Habanero Smoker

I've never cured a lean cut of meat that thin; other than pork chops. And those I've only cured for a few hours to impart a "cure" flavor, then I would pan fry them.

Four days seems a bit too long. You may have to experiment. I feel two days may be enough, or you may want to go three. Since pastrami is fully cooked anyway, and if you smoke/cook it at 200°F or higher, the end product will be safe; if the cure hadn't fully penetrated you may see an unappetizing brownish center.