• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Porkstrami ~ Using A Jazzed-Up Version Of Pop's Brine On Boneless Pork Butt


Master of the Pit
OTBS Member
SMF Premier Member
Joined Dec 1, 2019
I did make a couple of changes to the recipe and started a new thread today, so here is the current version:

Porkstrami ~ Round 2 ~ A work in progress
  • Boneless pork butt
  • 112 ounces of water
  • 16 ounces of beer
  • 80g canning salt
  • 30g white sugar
  • 3 tablespoons pickling spice
  • 1 tablespoon yellow mustard seeds
  • 1 tablespoon brown mustard seeds
  • 1 tablespoon coriander seeds
  • 6 bay leaves
  • 1 tablespoon Old Bay
  • 1 tablespoon crushed garlic
  • 1 tablespoon crushed ginger
  • 1 tablespoon black pepper
  • 1 teaspoon cloves
  • 22g Cure #1 (note: this is added after the brine has cooled back down)
  • AmesPhos – this is calculated at 1.8 g/lb of meat weight and mixed into an amount of brine that equals 10% of the meat weight.
  • Pastrami seasoning - thirdeye recipe (or a 50:50 mixture of pastrami seasoning and thirdeye's Garlic Pepper blend)
Day 1 - Combine all ingredients EXCEPT Cure #1 and AmesPhos, into a stock pot. Slowly bring up to a simmer and cook for 1 hour. Do not let this mixture come to a boil. Allow to cool on the stovetop, then refrigerate overnight. De-bone pork butt and slice into thick roast(s), tie with string so it holds it’s shape.

Day 2 – Strain the brine. Add the Cure #1 to the chilled brine and mix very well. Measure an amount of brine equal to 10% of the meat weight (for example: 2000g of meat needs 200g of brine for injecting). Calculate the amount of AmesPhos (1.8 g/lb of meat) and mix it into the 200g of brine. Inject the brine into the meat. Hold meat in a plastic bag for about 8 to 10 hours so the phosphate can start to work. Then add the meat into the covering brine, and cure for 13 days, agitating the liquid daily. Remove meat from brine rinse and soak about an hour. Pat the meat dry, add pastrami seasoning. Rest in the refrigerator 12 to 18 hours.

Day 3 – Smoke the meat up to 5 or 6 hours or until it gets a nice color and the internal is ~160°. Move to pressure cooker with some pork broth. Process for 35 minutes, then use natural release. Check tenderness and if needed…. Process again for 5 or 6 minutes.

Latest posts

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.