Using Habanero Smoker Pastrami dry cure recipe to make some Pork Butt Pastrami. I'll be leaving it longer because of the thickness.
(http://img.tapatalk.com/a6936dea-e5e0-eb54.jpg)
Took the bone out
(http://img.tapatalk.com/a6936dea-e606-5963.jpg)
Applied rub and vac packed
(http://img.tapatalk.com/a6936dea-7f49-c6b2.jpg)
Wow -- this one seems pretty intriguing! Keep us posted!
This does sound interesting.
Will be watching this one for sure...sounds interesting...
Sounds interesting,,,,,,,,,,,but dont you think that butt is gonna make for some kinda fatty Strami?
I look for the leanest hunk of meat to make Strami,,,,,,,,,,,,just sayin. ;D
Quote from: SamuelG on June 23, 2012, 07:45:40 PM
Using Habanero Smoker Pastrami dry cure recipe to make some Pork Butt Pastrami. I'll be leaving it longer because of the thickness.
(http://img.tapatalk.com/a6936dea-e5e0-eb54.jpg)
Took the bone out
(http://img.tapatalk.com/a6936dea-e606-5963.jpg)
Applied rub and vac packed
(http://img.tapatalk.com/a6936dea-7f49-c6b2.jpg)
Don't know squat about pastrami other than its taste great on a Sammie. Looking good Sir! :)
Now this.
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Think i am gonna need to keep an eye on this one.
You have peaked my interest.
That looks like a cross between Buckboard Bacon and Pastrami. I really like that idea. My problem is every time I try to remove the bone, I end up with a mess!
Quote from: OU812 on June 25, 2012, 11:56:36 AM
Sounds interesting,,,,,,,,,,,but dont you think that butt is gonna make for some kinda fatty Strami?
I look for the leanest hunk of meat to make Strami,,,,,,,,,,,,just sayin. ;D
My thought exactly Curt.
My thought process was to get a cut of pork with pastrami like flavor.
The high amount of fat preliminarily to me was a good thing. I love the taste of dry cured fat, so i figured to give this a try. After some of the great posts I got, the fat content will definitely be a deal breaker if it does not end up like I figured it would. I guess there is only one way to find out....
The carving did split one of the ends, which might ruin that side. I will try to tie it or smoke it in a net.... Maybe even a casing.
I was estimating I would need to cure it at least 7 days because of the thickness...any ideas ?
Keep all the comments and suggestions coming... Really appreciate it!
Gracias.
:) :) :)
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.
It's great to experiment! :)
That pork loin is calling me...
Quote from: KyNola on June 25, 2012, 08:59:00 PM
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.
Ditto on the loin Larry, that was the first thing that entered my mind.
the chicken breast idea is rather intriguing also.
How long did the turkey breast cure before you smoked it?
Don't mean to hijack the thread Sam. The turkey breast was in a brine for 3 days that had zero cure #1. I got the brine recipe from a Guy Fieri episode. After the brining, I put Uncle Louie's Pastrami Rub on it and into the smoker. It was absolute killer.
http://www.foodnetwork.com/recipes/guy-fieri/turkey-pastrami-recipe/index.html
I did not use his pastrami rub recipe as I really like Uncle Louie's.
Thanks Larry
My apologies Sam.
None needed!
This is why I post to learn and get different ideas / perspectives.
:) :) :)
Quote from: KyNola on June 25, 2012, 08:59:00 PM
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. :)
hummm port strami... cant wait to see how it turns out
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...
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.
Quote from: viper125 on June 27, 2012, 11:31:36 AM
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....
:) :) :)
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
Quote from: SamuelG on June 28, 2012, 07:19:30 PM
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.
Quote from: viper125 on June 29, 2012, 06:02:15 AM
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
:) :) :)
Quote from: OU812 on June 29, 2012, 07:08:49 AM
Quote from: SamuelG on June 28, 2012, 07:19:30 PM
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.
Took it out today.
(http://img.tapatalk.com/a6937b21-b07a-dc47.jpg)
Got some great cured color
(http://img.tapatalk.com/a6937b21-b09c-9bca.jpg)
Ground the Rub
(http://img.tapatalk.com/a6937b21-b0c4-e25c.jpg)
Rubbed up
(http://img.tapatalk.com/a6937b21-b0fd-5fad.jpg)
Let her sit till tomorrow...
Now we're talking! Getting closer everyday. Can't wait to see how this turns out.
What Larry said.
Quote from: KyNola on July 02, 2012, 07:59:22 AM
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.
I was thinking of smoking it like a ham.... Low Slow Smoke and ramp temp slowly.
I'm just can't wait
:) :)
Today is the day!
Going to smoke it all night..
(http://img.tapatalk.com/a6937b1e-bff9-a55c.jpg)
(http://img.tapatalk.com/a6937b1e-c004-8f9d.jpg)
(http://img.tapatalk.com/a6937b1e-c017-0da5.jpg)
(http://img.tapatalk.com/a6937b1e-c02b-3c9f.jpg)
Are we there yet? Are we there yet? Are we there yet????
How much longer till we get there? :)
Just checking in myself :)
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Quote from: Up In Smoke on July 04, 2012, 04:12:08 AM
Are we there yet? Are we there yet? Are we there yet????
How much longer till we get there? :)
DITTO!
Still running!
But it does look good...
(http://img.tapatalk.com/a6937b1c-4f22-3a1d.jpg)
That all looks great Sam. Are you running any heat in the smoker? If so, do you mind to disclose what temp you're smoking at? What IT are you looking to take the butt-strami and the bacon slabs?
I am such a homemade pastrami junkie. I can't wait to see how it turns out and see the color of the pastrami. Neat experiment and I thank you for sharing it with us.
Quote from: KyNola on July 04, 2012, 07:18:17 AM
That all looks great Sam. Are you running any heat in the smoker? If so, do you mind to disclose what temp you're smoking at? What IT are you looking to take the butt-strami and the bacon slabs?
I am such a homemade pastrami junkie. I can't wait to see how it turns out and see the color of the pastrami. Neat experiment and I thank you for sharing it with us.
I ran 24 hickory pucks @ 140 all night., then to 160 and now @ 180.
I'm shooting for 155 internal temp. What go you think? I'll probably slice half of the Butt-Strami and let the other half dry out a bit in the fridge to try for a semi-dry.
I love to post new or different approaches and get input on them. This is what makes this such a great place.
Gracias
When I make beef pastrami I typically shoot for an IT of 160 so I would think 155 on pork would probably work. With all the fat that is in a pork butt I don't think there is a concern for the butt drying out like it would if it were a loin going to 155.
I'll bet it smells good at your house this morning!
Thanks. I'll take it to 160 then.
It smells insane! I have all what's in the Bradley + 2 shoulders in the other smoker.
I can't wait to slice into it...
Quote from: SamuelG on July 04, 2012, 08:55:13 AM
Thanks. I'll take it to 160 then.
It smells insane! I have all what's in the Bradley + 2 shoulders in the other smoker.
I can't wait to slice into it...
Ya know.......it has been a while since i have been to Miami ::)
Oh I so love this thread even though your killing me!
Quote from: Up In Smoke on July 04, 2012, 09:16:27 AM
Quote from: SamuelG on July 04, 2012, 08:55:13 AM
Thanks. I'll take it to 160 then.
It smells insane! I have all what's in the Bradley + 2 shoulders in the other smoker.
I can't wait to slice into it...
Ya know.......it has been a while since i have been to Miami ::)
C'mon down! I think I'm the southernmost Bradley Smoker....maybe.
:) :)
Quote from: viper125 on July 04, 2012, 10:45:13 AM
Oh I so love this thread even though your killing me!
Sorry about the delay, but my element decided not to cooperate with me today.
Turned on the smoking element and it's fine...but I'll have to swap it after I'm done.
Quote from: SamuelG on July 04, 2012, 12:02:46 PM
Quote from: viper125 on July 04, 2012, 10:45:13 AM
Oh I so love this thread even though your killing me!
Sorry about the delay, but my element decided not to cooperate with me today.
Turned on the smoking element and it's fine...but I'll have to swap it after I'm done.
Don't Toy with me...... :D
Are we there yet Are we there yet Are we there yet Are we there yet? ;D
I would like to apologize (to those that saw it) for the previous reply here.
I had a few friends over and left my computer up.......i think you can guess the rest.
will do my best to make sure it doesn't happen again.
Did I miss something?
:)
Sorry for the delay but had to go over to the neighbors... They loved it!
(http://img.tapatalk.com/a6937b1b-08d3-9fa1.jpg)
Now to the Butt-Strami
(http://img.tapatalk.com/a6937b1b-0909-2fe3.jpg)
Wrapped up and put to rest
(http://img.tapatalk.com/a6937b1b-097a-75f2.jpg)
Can we cut now? can we huh? can we huh?
Quote from: SamuelG on July 04, 2012, 08:22:31 PM
Did I miss something?
:)
Sort of,
one of the guys that was here posted a comment that wasn't really bad, just didn't agree with the
the way it was worded.
Quote from: Up In Smoke on July 05, 2012, 04:01:47 AM
Quote from: SamuelG on July 04, 2012, 08:22:31 PM
Did I miss something?
:)
Sort of,
one of the guys that was here posted a comment that wasn't really bad, just didn't agree with the
the way it was worded.
:) :) :)
It had started....
(http://img.tapatalk.com/a6937b14-290f-8dde.jpg)
Sweet!!!!
Nice color, how does it taste?
Awesome!
(http://img.tapatalk.com/a6937b11-2b0a-e8b5.jpg)
(http://img.tapatalk.com/a6937b11-2b18-903f.jpg)
Didn't think i was still watchin' did ya????
I have so gotta try this!
Thanks again for taking the time to post this.
It is bookmarked!!
Damn Damn Damn! That is awesome looking. Great color on the pork.
Extremely nice going Samuel.
I have another pastrami thing up my sleeve but I am waiting for an ingredient that my Wingman STC picked up for me on his latest journey.
Your butt-strami looks awesome.
Looks damn gooood to me,,,,,,,,,,,but there aint no way my girls would eat somthin with that much fat in it,,,,,,,,,there watchin the figure,,,,,,,,grow. ;D
That looks remarkably good!
That looks incredible! Did you "steam" the pastrami for serving like a beef one??
Thanks for all the nice comments. :)
It turned excellent. I've heated it up on a pan, but boiling the vac sealed bag keeps it super moist and tender.
Gracias
Quote from: SamuelG on July 09, 2012, 07:25:58 PM
It turned excellent. I've heated it up on a pan, but boiling the vac sealed bag keeps it super moist and tender.
Gracias
I too have found that heating the pastrami in the vac bag works best for me too. Super moist. I don't boil it as such as boiling water can sometimes make the vac seal open. I take the water to just below the boiling point and then turn the heat down and insert the bag. 20 or so minutes later it is perfect.
Quote from: KyNola on July 10, 2012, 07:25:12 AM
Quote from: SamuelG on July 09, 2012, 07:25:58 PM
It turned excellent. I've heated it up on a pan, but boiling the vac sealed bag keeps it super moist and tender.
Gracias
I too have found that heating the pastrami in the vac bag works best for me too. Super moist. I don't boil it as such as boiling water can sometimes make the vac seal open. I take the water to just below the boiling point and then turn the heat down and insert the bag. 20 or so minutes later it is perfect.
X2
Quote from: SamuelG on July 10, 2012, 07:32:04 AM
Quote from: KyNola on July 10, 2012, 07:25:12 AM
Quote from: SamuelG on July 09, 2012, 07:25:58 PM
It turned excellent. I've heated it up on a pan, but boiling the vac sealed bag keeps it super moist and tender.
Gracias
I too have found that heating the pastrami in the vac bag works best for me too. Super moist. I don't boil it as such as boiling water can sometimes make the vac seal open. I take the water to just below the boiling point and then turn the heat down and insert the bag. 20 or so minutes later it is perfect.
X2
X3. I do it with poke butt.
Sent from my iPhone using Tapatalk
Quote from: mikecorn.1 on July 10, 2012, 07:53:40 AM
Quote from: SamuelG on July 10, 2012, 07:32:04 AM
Quote from: KyNola on July 10, 2012, 07:25:12 AM
Quote from: SamuelG on July 09, 2012, 07:25:58 PM
It turned excellent. I've heated it up on a pan, but boiling the vac sealed bag keeps it super moist and tender.
Gracias
I too have found that heating the pastrami in the vac bag works best for me too. Super moist. I don't boil it as such as boiling water can sometimes make the vac seal open. I take the water to just below the boiling point and then turn the heat down and insert the bag. 20 or so minutes later it is perfect.
X2
X3. I do it with poke butt.
Sent from my iPhone using Tapatalk
X4 I also reheat ribs that way. ;D
Very nice. I'm gonna have to try this one!