How to Make Moose Pastrami

moose meat

💰Cheaper: beef

Beef is more readily available and less expensive than moose.

cure salt

💰Cheaper: kosher salt

Kosher salt is a common substitute for curing.

smoking wood chips

💰Cheaper: hickory chips

Hickory chips are a popular and inexpensive smoking option.

Weigh your moose meat and calculate the percentages for the cure based on the weight.

Combine the cure ingredients and apply them to the meat.

Vacuum seal the meat and refrigerate for a minimum of two weeks, turning and massaging the meat every day or two.

After the curing period, rinse the meat and pat it dry.

Baste the meat with bacon grease (or olive oil) and apply the rub ingredients.

Smoke the meat for 3-4 hours at 200-250°F until the internal temperature reaches 140°F.

Slice the pastrami hot or refrigerate and slice cold, then reheat for sandwiches.

Cooking Techniques

Equipment Needed

Spice Level: