Butt-Strami

[SamuelG]

None needed! 

This is why I post to learn and get different ideas / perspectives.

:) :) :)

[sjmcdowall]

Cut of pork with pastrami like flavor immediately made me think of a nicely trimmed pork loin.

I'll be interested to see how the butt turns out.  Your pastrami may be a little fatty but it will still have a great flavor I'm sure.

I did a turkey breast pastrami that was a killer and I have an idea in my head for boneless skinless chicken breast individual pastramis too.

Lean pastrami is an abomination to all pastramis!!  :)  I love "fatty" pastrami and look to use either the point cut of brisket or a whole beef plate ... due to the extra lovely fat on it.  :)

[beefmann]

hummm port strami... cant wait to see how it turns out

[SamuelG]

It's firming up really well.  As its curing I've kept weight on it to flatten it out.

I might just smoke or next week...

[viper125]

Hey pork fat rules! The butt is my favorite piece of pork with ham a close second. I prefer some fat. And a loin just dont have the flavor i want. Use it mostly for Canadian bacon and its ok. But the same recipe on a butt is outstanding!Never thought of it for any Strami! Bet it will be outrageous. Got me biting at the bit here. Will see how it comes out and probably do one my self. Thanks for the new twist. This is why I prefer people who make their own recipes and work out side the box.

[SamuelG]

Hey pork fat rules! The butt is my favorite piece of pork with ham a close second. I prefer some fat. And a loin just dont have the flavor i want. Use it mostly for Canadian bacon and its ok. But the same recipe on a butt is outstanding!Never thought of it for any Strami! Bet it will be outrageous. Got me biting at the bit here. Will see how it comes out and probably do one my self. Thanks for the new twist. This is why I prefer people who make their own recipes and work out side the box.

I check it many times a day and give it a good rub to make sure that thing cures. It's getting some good color too.

Going to give it a good long slow smoke, like if it was a ham. Wrap it and let it sit a couple days before I slice it.

Getting closer....

:) :) :)

[viper125]

Man after my own heart. Always tend to your favorite butt and tap a few times. LOL Sounds very good! Can't wait to see this cut. That piece of meat is surely a wonder with all we can do with it. And the flavor and fat ratio is so perfect for so many things. Can't wait to see the end results! ;D

[OU812]

I check it many times a day and give it a good rub to make sure that thing cures. It's getting some good color too.

Going to give it a good long slow smoke, like if it was a ham. Wrap it and let it sit a couple days before I slice it.

Getting closer....

:) :) :)

I always like to give it a good slap too.  ;D

Cant wait to see and hear bout your results Sam.

[SamuelG]

Man after my own heart. Always tend to your favorite butt and tap a few times. LOL Sounds very good! Can't wait to see this cut. That piece of meat is surely a wonder with all we can do with it. And the flavor and fat ratio is so perfect for so many things. Can't wait to see the end results! ;D

:) :) :)

[SamuelG]

I check it many times a day and give it a good rub to make sure that thing cures. It's getting some good color too.

Going to give it a good long slow smoke, like if it was a ham. Wrap it and let it sit a couple days before I slice it.

Getting closer....

:) :) :)

I always like to give it a good slap too.  ;D

Cant wait to see and hear bout your results Sam.

Getting a lot of "curing" love.

[SamuelG]

Took it out today.



Got some great cured color



Ground the Rub



Rubbed up



Let her sit till tomorrow...

[KyNola]

Now we're talking!  Getting closer everyday.  Can't wait to see how this turns out.

[OU812]

What Larry said.

[Up In Smoke]

Now we're talking!  Getting closer everyday.  Can't wait to see how this turns out.

my sentiments exactly! i don't know who is more excited him or me.
I can only imagine how tender this could turn out compared to a brisket flat.

[SamuelG]

I was thinking of smoking it like a ham.... Low Slow Smoke and ramp temp slowly.

I'm just can't wait

:) :)