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Porkstrami

 
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whall
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Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Sun May 01 16 7:56 pm    Post subject: Porkstrami Reply with quote

I made some brine for some pastrami and had some extra left over so I though I would see if a pork loin would be any good brined in it. It turned out great everyone that I let try it said it was really good and I thought so too. I will definitely be making it again.

I took a few pics along the way

Here is the loin after coming out of the brine and after a good rinsing:



I then added the cracked black pepper and coriander to the outside:



Here it is on the cooker and right before letting it rest





I didn't get a pic of it after I sliced it. I will have to see if I have any more in the fridge Embarassed Very Happy
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Sun May 01 16 10:19 pm    Post subject: Reply with quote

That's looks and sounds delicious, whall Very Happy
How long did you soak it in the brine, and what temp/time did you cook it? Inquiring minds want to know Very Happy
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Smokin Mike
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Joined: 02 Dec 2008
Posts: 3163
Location: Winston-Salem, NC

PostPosted: Mon May 02 16 12:50 am    Post subject: Reply with quote

Nice!!!!
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Canadian Bacon
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Joined: 06 Sep 2007
Posts: 13550
Location: Mississauga ON Canada

PostPosted: Mon May 02 16 3:37 am    Post subject: Reply with quote

Porkstrami....just the name puts a smile on my face.....cant wait for the final end results.
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whall
BBQ Fan


Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Tue May 03 16 7:42 am    Post subject: Reply with quote

suckaass: Sorry for taking so long to get back, I brined the loin for 4 days. I cooked at about 300F and I'm not sure how long it took I just cooked it to 150F internal temp.

Smokin Mike: Thanks I will definitely be making it again

Canadian Bacon: I wasn't sure what to call it but I thought it would be fitting to call it porkstrami because it is the same brine I used on a brisket(coming soon). Your wait is over here are a couple pics of the end result, well what is left of it anyways Laughing





I made a sandwich with what was left and put it on some rye/pumpernickel swirl bread. It was good Very Happy
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suckaass
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Joined: 06 Apr 2011
Posts: 688
Location: The Pacific Northwest

PostPosted: Tue May 03 16 9:03 am    Post subject: Reply with quote

That's a good looking sammie. Add a couple slices of Swiss and some Dijon, and I'd be in heaven Very Happy
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BillN



Joined: 15 Mar 2016
Posts: 17
Location: Cochise Stonghold West , Az

PostPosted: Tue May 03 16 12:33 pm    Post subject: Reply with quote

Thanks for posting, looks great and that sandwich looks fantastic.
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-olllllllo-
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Joined: 12 Jul 2010
Posts: 115

PostPosted: Wed May 04 16 1:32 am    Post subject: Reply with quote

awesome!!!

looks like a delicious sangwich.
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Daddeo
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Joined: 09 Feb 2011
Posts: 64
Location: NE Oklahoma

PostPosted: Thu May 26 16 4:25 am    Post subject: Reply with quote

Wow. That looks really good. What is the brine you use for pastrami ? Please
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whall
BBQ Fan


Joined: 13 Jan 2014
Posts: 281
Location: Rockwood, TN

PostPosted: Thu May 26 16 11:44 pm    Post subject: Reply with quote

Here is the link to the recipe I used Daddeo,

http://ruhlman.com/2011/09/how-to-make-pastrami/
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