Butt-Strami

[SamuelG]

Using Habanero Smoker Pastrami dry cure recipe to make some Pork Butt Pastrami. I'll be leaving it longer because of the thickness.



Took the bone out



Applied rub and vac packed

[sjmcdowall]

Wow -- this one seems pretty intriguing!  Keep us posted!

[squirtthecat]

This does sound interesting.

[ghost9mm]

Will be watching this one for sure...sounds interesting...

[OU812]

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

[mikecorn.1]

Using Habanero Smoker Pastrami dry cure recipe to make some Pork Butt Pastrami. I'll be leaving it longer because of the thickness.



Took the bone out



Applied rub and vac packed

Don't know squat about pastrami other than its taste great on a Sammie. Looking good Sir! :)

Now this.


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[Up In Smoke]

Think i am gonna need to keep an eye on this one.
You have peaked my interest.

[Smokin Soon]

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!

[KyNola]

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.

[SamuelG]

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.

:) :) :)

[KyNola]

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.

[SamuelG]

It's great to experiment! :)

That pork loin is calling me...

[Up In Smoke]

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?

[KyNola]

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.

[Up In Smoke]

Thanks Larry

My apologies Sam.