My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
Yeah have made porkstrami numerous times. Usually do it in 4-5 lb chunks. Comes out really well and significantly cheaper than regular pastrami. Below are a few posts I’ve made on the topic.
Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
I've never made it with butt, but frequently make it with pork loin. And yes, its basically ham with a pastrami type rub (with reduced pepper). Here's a post from a few years ago:
Started out with a couple of ~2 pound pieces of cured pork loin. I guess it this point its Canadian bacon. Applied generous quantity of pastrami rub. Smoked (apple) at about 200º
It also makes pretty good cold cuts when sliced thin.
Would think it would come out like cottage bacon which is delicious! I WOULD worry about the cure to meat ratio. Is it just a rub or is it a cure as well? Usually regular bacon i dry cure, but cottage bacon and ham i wet cure. Pastrami, and Canadian bacon, get dry cure too.
Last edited by texastweeter; January 8, 2022, 10:37 AM.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
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Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
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