Help wanted on a Porkstrami

longbeachbass

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Original poster

Jul 23, 2012

6

10

Long Beach, NY

• Jul 23, 2012

• #1

I am new to this forum, but not new to cooking, been a home chef for twenty years - but relatively  new to smoking.  I have looked around the web but have only come up with limited resources on how to make a pastrami infused pork butt - any help would be very much appreciated.

 

alelover

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Jul 9, 2010

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Concord, NC, near Mt. Pleasant, 2 houses past the

• Jul 23, 2012

• #2

Do you want it to be cured or just have the pastrami spicing? If you cure it, it will be like ham. Rub it with coriander, juniper berries and black pepper. That will get some of the pastrami character without curing it.

 

daveomak

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Nov 12, 2010

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Omak,Washington,U.S.A.

• Jul 23, 2012

• #3

lb, morning and welcome to the forum...... 

Pork butt strami would be akin to making Buck Board Bacon with pastrami spices rubbed on it....  I would take the butt and split it at the blade bone to make 2 slabs of pork....  use Pops brine to cure them with corned beef spices mixed in with the brine and refer it for a week or so in a zip bag.. Remove from the brine and rub in the strami spices and smoke.....   Take pics.... we love pics on this forum....   Dave

 

longbeachbass

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Original poster

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Jul 23, 2012

6

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Long Beach, NY

• Jul 23, 2012

• #4

The basic brine is the following, correct?

 for every 1 gallon of water, add:

1/3 - 1 cup sea salt (depending if you're on a lo-salt diet)

1 cup granulated sugar or Splenda[emoji]174[/emoji]

1 cup brown sugar or Splenda[emoji]174[/emoji] brown sugar mix

1 tbsp cure no. 1 pink salt

Also, what corned beef spices would you recommend for the brine?

 

daveomak

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Omak,Washington,U.S.A.

• Jul 23, 2012

• #5

There are so many variations...  I hate to say this, use the search tool at the top of the page and look for Pastrami...  find a mix you think you would like....  every strami I make I change the spices... Also, for a different flavor, you can gently heat the spices in a fry pan to release the oils and then add to the mix....  I like to add Old Bay to the mix also....  it has many spices that are good in it and on it too as a rub before smoking....   Dave 

I 

 

longbeachbass

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Original poster

Thread starter

Jul 23, 2012

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Long Beach, NY

• Jul 23, 2012

• #6

Thank you Dave - will do.

 

diggingdogfarm

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Jun 23, 2011

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Southern Tier of New York State

• Jul 23, 2012

• #7

I use pickling spice and garlic.


~Martin

 

s2k9k

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Sep 8, 2011

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SEUSA

• Jul 23, 2012

• #8

I followed this from SmokinAl with beef and it turned out Awesome!

http://www.smokingmeatforums.com/t/115377/pastrami-from-scratch-lots-of-q-view

I then played around a bit:

http://www.smokingmeatforums.com/t/120635/the-pastrami-experiment