Featured 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.