Great content - I made a test porkstrami prior to this recipe and it was delicious (but with a really small loin) I am about to make this version as well as his Canadian bacon recipe - love it … keep up the good work (good content, editing, recipe, technique , etc).
Thanks again! I'm glad you liked your first test version. I'm in the middle of a couple of different pork loin 'hams,' including a honey mustard version. Stay tuned for more meatiness! 😂
I really like these videos (great instruction, editing, presentation). I’m about to put one in the fridge today … does anyone know the minimum cure time for this and for the back bacon recipes (he seems to forget stuff in the fridge often). Love this channel (and your Canadian smoking brethren, like Steve Gow).
Thanks! So, it really depends on the size of your loin. I'd say a minimum would be two weeks, to ensure full penetration of the loin. If it's a really thick one, I'd go more like three weeks as a minimum. If you dig around online, you can actually find equilibrium cure calculators that will give you the minimum, based on shape and thickness. For most of my recipes, I like to go longer, as I find you get better flavor absorption for the finished product. Thanks for the kind words! Let me know how your meat turns out! 😁
Definitely need this. we just love your pork loin ham so I'm sure this will be amazing too. The mustard powder for the rub isn't in the recipe description just for editing suggestion.
We make Pastrami out of just about everything(goose/moose/beef eye-bottom-center round/and of course Brisket ) just haven't tried pork loin YET LOL, But soon Im thinking 🤘🏿
Yeah, man. You've got to try this. I was hopeful it would turn out good, but it was way better than I expected. It's funny how that pastrami-esque character plays so well with many different types of meat. 👍👍
I have a small, very lean pork loin in the freezer I might try this recipe on. I think I'll smoke it on the kamado with a water pan in the hopes that this environment will help stop the loin from drying out.
Awesome! The water pan should help, for sure. I'd definitely make sure to get some bacon grease, oil, etc. on the pork prior to the final rub, like I did, as that would also help. It should also take less time in there, so that should help. You could go with a lower temperature in the smoker, too, to let the meat absorb some more smoke prior to hitting the desired internal meat temp - it just depends how smokey you want the pastrami to be. Let me know how it goes, if you try it out! 😁
I was watching this after your pork loin ham video. In that one, you added the weight of the salt and sugar to the total weight before calculating the amount of the cure#1, but this one, you just used the weight of the loin. Does it matter? I love the videos and am going to try both of these (and maybe the "Dry Cured Eye of round..... don't want to get TOO adventurous, though.....LOL)
Hahaha...thanks! So, I just checked both my loin ham videos, and I confirmed that I used the straight meat weight for the calculations. I use that for all calculations, so the cure was based on meat weight, not including any other ingredients like salt or sugar. I actually have started a spreadsheet with the calculations built into it with the percentages I like. So, all I need is the meat weight, enter that into the correct cell, and it spits out all the cure/seasoning amounts. It's awesome, especially when I want to repeat the recipe (and it's easy to adjust if I want to tweak something). So, that was a good question. Go with the meat weight by itself, as that makes for safe and accurate cure proportions. Try it out and let me know what you think! 😁
Thanks! Yes, I make my own dough. I've been playing around with pizza dough for several years, and I've been tweaking my recipe since getting my Roccbox. I haven't filmed the exact recipe I used in this video, but here's a vid with something similar, in a camping situation where I let the dough sit in a cooler for a couple of days: ruclips.net/video/4yAksDcdxiQ/видео.html. The recipe from the pastrami video had a little higher hydration...I let it rise two hours, divide into the rounds, then another hour rise, then made the pies. I'll have to do a dedicated dough video, soon. Thanks for the question! 😁
Pastrami takes to long and EXPENSIVE to make.. I got a hair cutting kit, and i take the long blade and give myself a BURR. SAVE THAT 40 dollars 💲💲💲💲a hair cut 🙄🙄 Can you believe that 🙄🙄HAIR CUTS ARE 40 bucks now.. The hair cutting kit is like only 17 dollars
🤣🤣🤣 I know! My wife has actually been cutting my hair for the last 18 years or so. I think we've gone through three hair trimmer kits in that time. Lots of saved cash. As far as the pastrami, I find it's a lot cheaper than buying it from the deli, and I get a kick out of these projects, so I don't mind spending the time...the waiting part is hard, but that's only because I'm excited. 🤣
@@ThisDadGoesTo11 cool👍👍 same here. That what i found to> Just buy deli Pastrami, can make jerky out of it too. its cheaper> Get a chance. do it in Teriyaki. its Excellent 👌👌
I made this. I also let it go 5 weeks. The flavor is WOW.
@toms.3977 Woot! Awesome to hear. Glad to like it! 😁😁
Great content - I made a test porkstrami prior to this recipe and it was delicious (but with a really small loin) I am about to make this version as well as his Canadian bacon recipe - love it … keep up the good work (good content, editing, recipe, technique , etc).
Thanks again! I'm glad you liked your first test version. I'm in the middle of a couple of different pork loin 'hams,' including a honey mustard version. Stay tuned for more meatiness! 😂
Got to try this. Thanks for all the measurements it will make my task so much easier. Thumbs UP..
My pleasure! Let me know how it goes! 😁
Thanks!
WOW, thanks! That's very much appreciated. There are more fun meat recipes coming down the pipe. 😁
I really like these videos (great instruction, editing, presentation). I’m about to put one in the fridge today … does anyone know the minimum cure time for this and for the back bacon recipes (he seems to forget stuff in the fridge often). Love this channel (and your Canadian smoking brethren, like Steve Gow).
Thanks! So, it really depends on the size of your loin. I'd say a minimum would be two weeks, to ensure full penetration of the loin. If it's a really thick one, I'd go more like three weeks as a minimum. If you dig around online, you can actually find equilibrium cure calculators that will give you the minimum, based on shape and thickness. For most of my recipes, I like to go longer, as I find you get better flavor absorption for the finished product.
Thanks for the kind words! Let me know how your meat turns out! 😁
Definitely need this. we just love your pork loin ham so I'm sure this will be amazing too. The mustard powder for the rub isn't in the recipe description just for editing suggestion.
Awesome! Thanks for letting me know; that slipped by me, and I've added it. Let me know if you try this out! 😁
We make Pastrami out of just about everything(goose/moose/beef eye-bottom-center round/and of course Brisket ) just haven't tried pork loin YET LOL, But soon Im thinking 🤘🏿
Yeah, man. You've got to try this. I was hopeful it would turn out good, but it was way better than I expected. It's funny how that pastrami-esque character plays so well with many different types of meat. 👍👍
That pizza looked like the bomb dude. sauerkraut for the win
Thanks! Yeah, it was a stroke of genius that really paid off. So good. 👌
Last weekend, i made TERIYAKI STYLE ! AND IT WAS EXCELLENT
Ooooohhh...nice! Teriyaki is delicious.
I have a small, very lean pork loin in the freezer I might try this recipe on.
I think I'll smoke it on the kamado with a water pan in the hopes that this environment will help stop the loin from drying out.
Awesome! The water pan should help, for sure. I'd definitely make sure to get some bacon grease, oil, etc. on the pork prior to the final rub, like I did, as that would also help. It should also take less time in there, so that should help. You could go with a lower temperature in the smoker, too, to let the meat absorb some more smoke prior to hitting the desired internal meat temp - it just depends how smokey you want the pastrami to be. Let me know how it goes, if you try it out! 😁
I was watching this after your pork loin ham video. In that one, you added the weight of the salt and sugar to the total weight before calculating the amount of the cure#1, but this one, you just used the weight of the loin. Does it matter? I love the videos and am going to try both of these (and maybe the "Dry Cured Eye of round..... don't want to get TOO adventurous, though.....LOL)
Hahaha...thanks! So, I just checked both my loin ham videos, and I confirmed that I used the straight meat weight for the calculations. I use that for all calculations, so the cure was based on meat weight, not including any other ingredients like salt or sugar. I actually have started a spreadsheet with the calculations built into it with the percentages I like. So, all I need is the meat weight, enter that into the correct cell, and it spits out all the cure/seasoning amounts. It's awesome, especially when I want to repeat the recipe (and it's easy to adjust if I want to tweak something).
So, that was a good question. Go with the meat weight by itself, as that makes for safe and accurate cure proportions. Try it out and let me know what you think! 😁
Great job, Do you make your own pizza dough? thanks for the video.
Thanks! Yes, I make my own dough. I've been playing around with pizza dough for several years, and I've been tweaking my recipe since getting my Roccbox. I haven't filmed the exact recipe I used in this video, but here's a vid with something similar, in a camping situation where I let the dough sit in a cooler for a couple of days: ruclips.net/video/4yAksDcdxiQ/видео.html.
The recipe from the pastrami video had a little higher hydration...I let it rise two hours, divide into the rounds, then another hour rise, then made the pies. I'll have to do a dedicated dough video, soon.
Thanks for the question! 😁
@@ThisDadGoesTo11 Great Reply, many thanks
No problem! 😁
Showman🎉
@@Garybarzha 🤣🤗
use pork as tomato plant fertilizer sir
Hmm...🧐
Pastrami takes to long and EXPENSIVE to make.. I got a hair cutting kit, and i take the long blade and give myself a BURR. SAVE THAT 40 dollars 💲💲💲💲a hair cut 🙄🙄 Can you believe that 🙄🙄HAIR CUTS ARE 40 bucks now.. The hair cutting kit is like only 17 dollars
🤣🤣🤣 I know! My wife has actually been cutting my hair for the last 18 years or so. I think we've gone through three hair trimmer kits in that time. Lots of saved cash.
As far as the pastrami, I find it's a lot cheaper than buying it from the deli, and I get a kick out of these projects, so I don't mind spending the time...the waiting part is hard, but that's only because I'm excited. 🤣
@@ThisDadGoesTo11 cool👍👍 same here. That what i found to> Just buy deli Pastrami, can make jerky out of it too. its cheaper> Get a chance. do it in Teriyaki. its Excellent 👌👌
I'll have to give that a whirl! Thanks for the tip.