Campfire Reuben: Smoked Elk Pastrami with Maple Heat and Cabin Crunch
Created by: Ryan Reading, Fall Obsession Pro Staff
I like taking wild game and doing something unexpected with it. Anyone can grill a backstrap or grind meat for burgers. That’s easy. What interests me more is turning a cut of meat into something you don’t usually see in a hunting magazine. Pastrami is one of those foods most people associate with a deli, not a smoker in the backyard. But an elk roast takes to curing and smoke better than most store-bought meats ever will. The result is rich, tender, smoky slices that build a sandwich you’ll remember. Add a little heat in the sauce, charred sauerkraut, maple-chipotle sweet potatoes, and a crisp apple slaw, and you’ve got a wild game meal that’s simple, filling, and different in the right ways.
Smoked Elk Pastrami
Ingredients:
3–4 lb elk roast
1 gallon water
1 cup kosher salt
1 cup brown sugar
1 tablespoon pink curing salt
2 tablespoons black peppercorns
2 tablespoons coriander seeds
4 garlic cloves, crushed
2 bay leaves
Instructions:
Brine - Bring water, salt, sugar, curing salt, peppercorns, coriander, garlic, and bay leaves to a light simmer. Stir until dissolved. Remove from heat and cool completely. Submerge elk roast in brine and refrigerate for 5 days, turning once daily.
Rub - Remove roast from brine, rinse lightly, and pat dry. Coat generously with cracked black pepper and ground coriander.
Smoke - Preheat smoker to 225°F. Smoke until internal temperature reaches 150°F. Remove, cool, wrap, and refrigerate overnight. Slice thin across the grain.
Spicy Thousand Island Sauce
Ingredients:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon finely diced pickles
1 teaspoon hot sauce
1/2 teaspoon smoked paprika
Pinch of salt
Instructions:
Mix all ingredients and refrigerate until ready to use.
Charred Sauerkraut
Ingredients:
2 cups sauerkraut
1 tablespoon butter
Instructions:
Drain sauerkraut. Heat butter in cast iron skillet. Add sauerkraut and cook until lightly browned on edges. Set aside.
Sandwich Assembly
Ingredients:
Rye bread
Butter
Sliced smoked elk pastrami
Swiss cheese
Charred sauerkraut
Spicy Thousand Island sauce
Instructions:
Butter one side of each slice of rye. On unbuttered side, layer pastrami, sauerkraut, Swiss, and sauce. Close sandwich. Grill in cast iron skillet until bread is golden and cheese melts. Slice in half and serve hot.
Maple-Chipotle Sweet Potato Wedges
Ingredients:
2 large sweet potatoes
2 tablespoons olive oil
1 tablespoon maple syrup
1 teaspoon chipotle powder
Salt to taste
Instructions:
Cut sweet potatoes into wedges. Toss with oil, maple syrup, chipotle powder, and salt. Roast at 425°F for 25–30 minutes until caramelized and tender.
Crisp Apple Lodge Slaw
Slaw
Ingredients:
2 cups shredded cabbage
1 green apple, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon olive oil
Pinch of salt
Instructions:
Toss all ingredients together and refrigerate until ready to serve.
Serving Suggestion
Serve sandwich halved on a rustic board. Add sweet potato wedges on the side. Serve slaw separately to keep it crisp. This presentation photographs well and fits a cabin or camp-style table.