Since I'll be smoking the Pastrami next weekend I thought I might give it some company in the smoke. Got a nice 1855 Premium Brand pork loin a couple weeks back for 1.89 a pound. Some are chops, some are roasts. This one will be CB. 1.5 pounds of it. Thought I'd start small just in case something goes awry.
Trimmed some of the fat off. Chill it in the freezer a bit first. It trims easier. Mine didn't freeze enough and it started getting a little floppy near the end of the trim job.
Tied it up so when I slice it later it will fit on my English Muffin better.
Rubbed it down with a modified Shooter Rick recipe. Halved it for the smaller cut of meat.
1 TBS Morton’s Tender Quick per pound of meat
½ tsp Brown Sugar per pound of meat
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Course Black Pepper
Vac sealed and into the fridge she goes.
Join us next week at this time when CB meets Pastrami in a smoke filled room.
Trimmed some of the fat off. Chill it in the freezer a bit first. It trims easier. Mine didn't freeze enough and it started getting a little floppy near the end of the trim job.
Tied it up so when I slice it later it will fit on my English Muffin better.
Rubbed it down with a modified Shooter Rick recipe. Halved it for the smaller cut of meat.
1 TBS Morton’s Tender Quick per pound of meat
½ tsp Brown Sugar per pound of meat
½ tsp Onion Powder
½ tsp Garlic Powder
½ tsp Paprika
½ tsp Course Black Pepper
Vac sealed and into the fridge she goes.
Join us next week at this time when CB meets Pastrami in a smoke filled room.
