I know that some poeple simply do not eat pork. I don't know why. When they say they don't eat pork I just nod and smile I don't get into the
So if you are one of those okay... Not your bag.
Coming from the pork capitol of the USA I love my bacon and ham and crispy panko breaded pork chops with sweet apple sauce.
The other day at the farmers market I came across a pork picnic for 1.69 a pound.
For those who dont know a picnic is a rather fatty piece of meat from the butt section that requires long cooking.
I usually put one in the oven for twelve hours till it yells uncle.
This time I thought I would treat it like a brisket which is also fatty and turn it into pastrami.
The first step was to brine it. I usually start a pastrami with an already corned beef eliminating this step.
So... I add half a container of salt to my biggest stock pot along with some pickling spices the pork and water to cover.
I left it in the refrigerator for three days. I know it should have been longer but I started worrying about shelf life and all that.
On day four I replaced the brine with fresh water for 24 hours.
The second step is to dry rub.
I made my own with salt, pepper, garlic powder, chili powder, anise, fennel and caraway seeds that were ground, some cloves and juniper berries and a
heap of brown sugar just because...
This I left to mellow for another 24 hours putting us at day five.
Monday morning we fired up the smoker (electric I'm lazy) and put that butt in there to live for the day. Thats the third step.
Then into the fridge again to live until the next day.
Step five is to steam the pastrami
Late yesterday afternoon I set up my steamer and steamed that mother for two hours.
If done right the inside is still pink like a ham but perfectly seasoned and cooked.
Oh yeah... Rye bread, sauerkraut, thousand island dressing and swiss cheese....make good companions to this.
For those who care about their heart... sorry...maybe serve it with a salad.
The original recipe that I learned from is here.