Curing....

[SirPorkaLot]

Yes I am.
28 lbs of brisket and 5 lbs pork belly.

Pastrami & Bacon pron after Christmas.

[Crazy Harry]

I'll be waiting.

[SmokeJumper]

:pop2:

[gtr]

:hungry:

[Gore]

That's on my to-do list. I'll be sitting back watching from here. :popcorn:

[southernstyle]

:photo::hungry:

[Skidder]

Whats your procedure going to be for both?

[SirPorkaLot]

Whats your procedure going to be for both?

I used a lot of advice in this thread (http://www.bbq-brethren.com/forum/showthread.php?t=122220) .

Specifically

16lb packer brisket
12lb packer brisket
5lb pork belly

Brisket (Pastrami)
Heavily trimmed the briskets removing all but about 1/8" of the fat. Then I cut into ~5 lb pieces (so the cure would take easier)

I then injected the briskets with the following solution:

36 oz water
3 TBL Morton's Tender Quick
2 TBL brown sugar
1 tsp garlic powder
(Heat to mix & dissolve, then let cool)

Once injected, I slathered this rub on there:
1/4 cup Morton's Tender Quick
2 TBL brown sugar
3 TBL fresh ground black pepper
1 TBL dehydrated onion
2 TBL sea salt
6 Cloves of Garlic (crushed)

Then I put each piece into a 2.5 gallon Ziplock baggie and put in the fridge where they will sit for the next 7 days (being turned daily)

Belly (Bacon)

Trimmed the belly into a ~5lb square.
Left the skin on

Mixed up the following rub:

2 ounces (1/4 cup) Diamond Crystal coarse kosher salt
1 TBL Morton's Tender Quick
4 tablespoons coarsely ground black pepper
4 bay leaves, crumbled
5 cloves of garlic

Spread a 1/4 cup maple syrup over the belly, then applied the rub.

The belly also went into a 2.5 gallon Ziplock and into the fridge for the next 7 days

[Skidder]

Both procedures sound good. When I did pastrami I smoked till 160 then steamed it to 197 I believe. It was fantastic! My bacon came out great too. Good luck see ya in a week with the finished pics of yours. I followed thirdeyes procedure.

[speers90]

Eagerly waiting for the results!

[buccaneer]

:whoo: Go you good thing, go!

[martyleach]

So you got this going on in California?? I am impressed!

[martyleach]

Both procedures sound good. When I did pastrami I smoked till 160 then steamed it to 197 I believe. It was fantastic! My bacon came out great too. Good luck see ya in a week with the finished pics of yours. I followed thirdeyes procedure.

Your Pastrami is very similar to what I did today. Smoked till 165 then steamed to 195. Still firm enough to cut very thin but still very moist and tender.

[SirPorkaLot]

Marty:
How do you steam yours? Large chunks that is.

[martyleach]

Marty:
How do you steam yours? Large chunks that is.

I use a large airtight foil(heavy duty) enclosure with a 1/2 cup of beef broth thrown in. I believe the key to my success is the absolute airtightness of the foil. I carefully wrap each edge 4-5 folds and on the last side I throw in the broth before wrapping. I then put on the smoker about 250 for about 3 hours or 195.

[SirPorkaLot]

1/2 cup for 3 hours?? It must be tight

[tish]

Hey, John... you've got all the fat trimmed from the meat in a bowl there in the photo. Can you use the fat in any way? Or is it just waste?

[SirPorkaLot]

I guess you could render it and make tallow for candles if you were an industrious sort.
I tossed it.

[boogiesnap]

I guess you could render it and make tallow for candles if you were an industrious sort.
I tossed it.


:pound:

i'll be watchin and waiting myself. thanks for sharing.

[SirPorkaLot]

After 7 days of curing, then rinsed
real good, dryed in fridge for another day, then rubbed with pastrami rub and smoked @ 225 with cherry logs on offset to 175
IT.

http://img.tapatalk.com/a6cd88d3-125c-a216.jpg

Let rest overnight in fridge, sliced on my Hobart slicer to paper thin while cold.

http://img.tapatalk.com/a6cd88d3-1284-c01b.jpg

I'm on my cell now, I'll post more photos and a better description later.

Ok folks here is the money shot.

http://img.tapatalk.com/a6cd88d3-1185-a6ce.jpg

[tortaboy]

OUTSTANDING!:thumb:

[Crazy Harry]

Hey, John... you've got all the fat trimmed from the meat in a bowl there in the photo. Can you use the fat in any way? Or is it just waste?

I guess you could render it and make tallow for candles if you were an industrious sort.
I tossed it.

suet pudding is good

[landarc]

I am headed to Stockton Sir Porks, should I bring some rye and mustard?

[SirPorkaLot]

I am headed to Stockton Sir Porks, should I bring some rye and mustard?

Come on. Bring a nice craft beer with ya.

[Phrasty]

Looks damn good John! I'm having a bit of slicer envy! :icon_blush:

Cheers

[BIG ALAN]

Gonna do a pastrami cure starting tomorrow, ready for Super Bowl!