I think it would be interesting for the staff to come up with a corned pork / pastrami recipe. Thoughts?
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Corned Pork / Pastrami recipe?
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Well pastrami and bacon are both cured with similar agents (pink salt etc) and then smoked so basically the same idea.
The difference is pork vs beef and the other spices added (which don’t affect the cure process but can add surface treatments). And the finishing steps (bacon sliced and fried, vs pastrami finished in the smoker or steamed).
seems to me that pork belly pastrami is just bacon, maybe finished with a different cooking method.
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JCGrill since this post I’ve done a pastrami bacon which was basically following the bacon recipe on this site but adding pickling spices to the cure and then rubbing with a coriander/black pepper rub before smoking. Best of both worlds.
Intend to still do a full porkstrami using pork shoulder but haven’t done it yet. My plan is to cure as per the curing calculator and then smoke to 190-195
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