- May 31, 2022
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This is my first try at Porkstrami. I'm really happy with how it came out, and it's pretty easy. Served with homemade rye bread milled from Barton Springs Mill Danko Rye and Yecora Rojo hard red winter wheat.
Brine
Pork cushion trimmed and ready to brine
After 5 days (I'll do 4 next time), I froze one. The other one I patted dry, applied a dry rub, then vac-sealed in the fridge overnight.
Then into the smoker (along with a bunch of jalapenos, I used up my last batch of dried chipotles in sausage last week).
It smoked for around 4.5 hours (internal 155 degrees F). Cooled it down overnight, then sliced as thin as I could get.
Brine
Pork cushion trimmed and ready to brine
After 5 days (I'll do 4 next time), I froze one. The other one I patted dry, applied a dry rub, then vac-sealed in the fridge overnight.
Then into the smoker (along with a bunch of jalapenos, I used up my last batch of dried chipotles in sausage last week).
It smoked for around 4.5 hours (internal 155 degrees F). Cooled it down overnight, then sliced as thin as I could get.