Porkstrami Using Loin

[thirdeye]

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.

 

[jcam222]

I'll bet that's tasty!! I really need to do some cured meat soon.

 

[thirdeye]

I'll bet that's tasty!! I really need to do some cured meat soon.

The beer, and things like the mustard seeds, cloves, pickling spices etc., give it a nice flavor, which contrast with the pepper forward flavor of the rub.

 

[Brokenhandle]

Could definitely make some of that disappear!

Ryan

 

[Jim_C]

Great looking porkstrami.

What was the rub?

 

[Gonna Smoke]

I love that Wayne!! Sure does look excellent...

 

[mneeley490]

Interesting. I've had a pork loin in the freezer for a while that I wasn't sure what to do with. Might give this a shot.

 

[thirdeye]

Great looking porkstrami.

What was the rub?

Pastrami Rub
(this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months)

4 tablespoons freshly ground black pepper (more if you like it peppery)
1 teaspoon ground coriander
1 teaspoon granulated garlic powder
1 teaspoon onion powder
2 teaspoons Canadian/Montreal Steak seasoning
1/2 teaspoon thyme, dried
1 teaspoon paprika
Combine all ingredients and mix thoroughly.

 

[civilsmoker]

Man that looks tasty tasty!

 

[JLinza]

Looks great, I bet it tastes even better

 

[Fueling Around]

Looks great. I may give that a whirl next year. Got too many projects in process to start another.
One is a version of your tri-tip pastrami

I'll bet that's tasty!! I really need to do some cured meat soon.

Get on it Jeff. Major holiday is just around the corner. Perfect for some sharing.

 

[DRKsmoking]

That looks great Wayne, and thanks for the plug.

They look great , and I can taste it from here , lol

I have to make some more as it was a big hit here , now just to find some time . Now that the cottage is weather tight and the roug in power is done.
Maybe I can start to smoke some more.

David

 

[thirdeye]

That looks great Wayne, and thanks for the plug.

They look great , and I can taste it from here , lol

I have to make some more as it was a big hit here , now just to find some time . Now that the cottage is weather tight and the roug in power is done.
Maybe I can start to smoke some more.

David

When I got around to slicing the second piece, it was from the rib end of the loin. The end that is a little fattier and has a second muscle that takes on a darker color from the cure.

 

[DRKsmoking]

When I got around to slicing the second piece, it was from the rib end of the loin. The end that is a little fattier and has a second muscle that takes on a darker color from the cure.

With it being a little fattier , was it better then the other parts of the loins, say juicier or more flavour because of the fat etc ?

David