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I made pastrami...with pork belly

CornfedMA
CornfedMA Posts: 491
edited June 2021 in EggHead Forum
The wife wanted some homemade bacon so she brought a couple 5 lb bellies home from BJ’s. One was a good candidate for bacon but the other was on the thin side. Not being a fan of pork belly burnt ends, I figured I’d give pastrami a shot. It cures well, has plenty of fat to render and pastrami flavors work with pork, so why not? This stuff doesn’t suck especially with some spicy brown mustard. I’d be happy with a touch more tenderness, but all in all, it’s a win and I’ll probably make it again. 

Brined in a mix of kosher salt, curing salt, pickling spice and maple syrup. Rubbed with a mix of toasted coriander, black pepper and Meat Church Holy Cow. Smoked at 225 till 170. Foiled till it proved tender at about 204. 


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Comments

  • paqman
    paqman Posts: 4,853
    😳😳😳

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • U_tarded
    U_tarded Posts: 2,070
    I need that with some sauerkraut and mustard in my life.  Maybe try pressure cooking a chunk for a touch to loosen it up, works well with brisket based pastrami.  
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  • JohnInCarolina
    JohnInCarolina Posts: 33,272
    That looks incredible.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • CornfedMA
    CornfedMA Posts: 491
    Thanks all. There closer I got to the middle, the more tender it got. I also went from pencil thick slices to more like a think slice of bacon. Excellent. This one is going to stay in the rotation. 
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  • six_egg
    six_egg Posts: 1,112
    Did it have a bacon flavor to it?

    XLBGE, LBGE 

    Fernandina Beach, FL

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  • CornfedMA
    CornfedMA Posts: 491
    The cut of meat, smoke and cure remind you of bacon. The rub, brine and texture are 100% pastrami. 
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  • paqman
    paqman Posts: 4,853
    No, I am not eating an inch thick bacon sandwich, it is a pork pastrami sandwich 🤣😂😳

    You are my new hero!

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • caliking
    caliking Posts: 19,064
    Oh man... that looks delicious! Love the idea of coriander in the rub.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • CornfedMA
    CornfedMA Posts: 491
    @caliking It was heavy on the coriander. Wasn’t sure if I’d love it, but it works really well.Toasted the whole seeds and ground them with the peppercorns, then added the holy cow. I wouldn’t hesitate to use it on beef pastrami. Recipe below. 

    1/4 C coriander seeds
    2 TBL black peppercorns 
    2 TBL holy cow (or your favorite beef rub with a little sweetness to it) 
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