Snacking goodies

[ahakohda]

What to do with 1.7kg leftovers of pork butt?
I decided to make Moldavian Pastrami.

Brine.
2 liters water
1tsp whole black pepper
1tsp whole allspice
5 pcs of clove
2 whole garlics
4-5 bayleafes

Bring to boil. Simmer for 15-20 min. Cool overnight in fridge.
Using equilibrium method calculate salt/pink salt and sugar. Brine as long as needed, in my case it was 5 full days.
Let the pelicle to form.
Clean and chop 7-8 garlic cloves. Using mortar grind it with some black pepper. Apply garlic pepper mix all over meat pieces.
Smoke at 180f till internal 140f.

 

[SmokinEdge]

In for the end product.

 

[BrianGSDTexoma]

That looks wonderful. Great color.

 

[JLeonard]

wowsa! Thats a beauty.
Jim

 

[SmokinAl]

Nice job!
It looks fantastic!
Love the color!
Al

 

[bauchjw]

Wow! Beautiful!

 

[Brokenhandle]

That's a beautiful hunk of meat! I'd say you made a great choice!

Ryan

 

[Sven Svensson]

I started drooling immediately. I’m bookmarking this. That’s impressive. Beautiful color. What smoking method and wood?

 

[schlotz]

Never gained an appreciation for snake no matter how it was cooked. On the other hand, love to snack on almost anything.

 

[ahakohda]

Typing with 2yo around arms and neck will cause it. Fixing it now!))

 

[ahakohda]

I started drooling immediately. I’m bookmarking this. That’s impressive. Beautiful color. What smoking method and wood?

Smoked with apple pellets in AS300 smoker. 180F temp until internal 140F. Took about 6 hours.