After a recent post by
DRKsmoking
, I started a 15 day corning of some pork loin to make Porkstrami. I used a lower salt version of Pop's Brine with a lot of aromatics and some beer, injecting and covering with the brine. Brine time was 14 days, followed by 24 hours of drying in the fridge. In contrast to smoking a corned brisket, or a corned pork butt, the smoke time for the loin was less than 2.5 hours to get to an internal of 145°F. And no finishing step was needed. Here is the progression of the cook.
