Pork Belly Pastrami
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- Опубликовано: 22 июл 2024
- This Pork Belly Pastrami is worth the wait! After a week of prep in a brine, the recipe comes together with toasted peppercorn and coriander coating this remarkably tender piece of meat. This Pastrami is perfect for your St. Patrick's Day menu or any day of the week.
► FULL RECIPE: (www.atbbq.com/thesauce/recipe...)
HOW TO TRIM A BRISKET: • How to Trim a Brisket
RECIPE COOKED ON: www.atbbq.com/grills-and-smok...
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HOW TO MAKE PASTRAMI: www.atbbq.com/thesauce/homema...
**PRODUCTS FEATURED **
YODER SMOKERS YS640S PELLET GRILL WITH ACS: bit.ly/3ua2HDh
LODGE 10" SEASONED CARBON STEEL SKILLET: bit.ly/3XBgBvf
JACOBSEN SALT CO. TELLICHERRY PEPPERCORNS: bit.ly/3xFnot4
HESTAN CUE SMART COUNTERTOP INDUCTION BURNER COOKTOP: bit.ly/3YLsQpG
THE BRINER BRINING BUCKET, 22 QUART: bit.ly/3SwKprl
LEM PRODUCTS CURE, 4 OZ: bit.ly/3JfQ2pS
JACOBSEN SALT CO. PURE KOSHER SEA SALT: bit.ly/3tPpvZr
KOZLIK'S DIJON CLASSIQUE: bit.ly/3gEV19f
A-MAZE-N TUBE SMOKER: bit.ly/3lP8Kgb
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00:00 Introduction to Pork Belly Pastrami
00:43 Toast up the spices
03:09 Make the brine
04:53 Put the Pork Belly in the brine
06:08 Season the Pork Belly
09:09 Move the meat to the smoker
10:11 Slice up the Pastrami
11:02 Get a taste
11:58 Like and Subscribe
Y’all need to do a compilation of Chef Tom’s first bite reactions.
I second this idea.
Chef Tom is a legend.
❤❤❤❤❤❤❤
This looks amazing, thanks chef!
This is great! Thanks for breaking it down so simply.
That's splendid.
Killing me again, Tom! Great step by step! I am definitely doing this once things warm up. I'm drooling just watching this video.
Wow, great idea
Thank you, Chef Tom.
Great video Chef. Thank you for sharing with me.
You are welcome! And thank you for watching!
Absolutely spectacular Chef!
Thanks Lauren!!
Just got done making this - following Chef Tom’s awesome step by step guide. Flavor is ridiculous and the pork belly is super tender. Bravo!
That is so awesome! We love to hear that our recipes are being put to the test and make the grade! Thanks for sharing and for being a part of our community!
Thanks for this. Step by step.
Glad you enjoyed it. Thanks so much for watching!
@allthingsbbq of course. I absolutely love watching Tom. I want his job.
Dang it chef Tom!!!!! Your a legend!!!!!! Only thing I can think of now is a bacon pastrami BLT with fresh homegrown veggies!!!!!!
Just got my new new ys640 I’m making this👍👍
That is so awesome, let us know how it turns out. Congrats on your 640 and thanks for watching!
Last week I made Beef pastrami, it was great!, however my next one will surely be Porkstrami!!.. that looks really tasty!!!
Well that's gonna make a fantastic blt.
Chef Tom just made 5 pork belly pastramis if I counted right. That means I can give him my address and he can mail me some. 😂😂. Freakin love this channel.
Seriously, the taste testers wiped it all out!! Thanks for watching!
@@allthingsbbq I wouldn’t miss an episode. Yours, Chudsbbq, and madscientist are the absolute best bbq channels on RUclips. Truthfully they’re the best cooking channels on RUclips. Thanks for all you do to make the videos.
Ah...mazing!
Indeed! Thanks for watching!
You are a legend.
Well, as part of the taste test team, I am in total agreement with your assessment. Thanks for watching!
I am intrigued, I may give that a shot but probably not with a Duroc on the first try. I will be sure to come back here and tell you how it was, yours sure looked delicious.
Please do! We are pumped to hear from viewers that test drive our recipes. Thanks for watching!
😍Looks fabulous!
Can't wait to try it !
What's the final internal temperature?
Tom’s big smile during the opener was the prelude to all the smashing of spices I guess? And the pork belly of course! 🤤
You know, the anticipation of Pork Belly Pastrami is a smile starter for sure! Thanks for watching!
I always loved how good and clean Chefs Tom station looks.
It's like magic! Thanks for watching!
Chief, That's Great! Question: is it possible to use the marinade several times and if so, how many?
Love this and going to try this recipe. How would the curing salt scale for a 5lb pork belly?
Great question. The cure scales with the volume of the liquid, the batch size that Tom made here will handle your 5# belly. Appreciate the question and thanks for watching! See you on Tuesday :)
Do smoked beef cheek Barbacoa please. 🙏🏼
Loved it. Will give it a shot soon. Couple questions. Should you soak your belly in fresh water for 24 hours to reduce the sodium (change every 12 hours)? Air dry the prepped pastrami in the fridge for 24 hours before the smoke? When I do beef pastrami, I chill the finished product for 24 hours in fridge before slicing. Firms up the meat - still get slices as thick as I want.
If you want to decrease the sodium, then soaking the belly in fresh water will do that. I don't think it's necessary with this recipe, as the flavor was on point. Remember the pork is rinsed before being seasoned to smoke and the rub applied to the outside contains no salt, so all of the salt in the flavor profile comes from the brine. 100% agree about chilling before slicing, if it's a thin slice or deli-meat effect that you're going for. Thanks for watching! - Chef Tom
Love those skillets. What type are they? Flat and sturdy. Brand?
They are great to cook with, here's the link - LODGE 10" SEASONED CARBON STEEL SKILLET: bit.ly/3XBgBvf. Thanks for watching!
I always thought about doing pastrami beef belly
At this pace, we may need a new series ... "Will it Pastrami!" Beef belly pastrami has rave reviews, give it a go and let us know how it turns out. Thanks for watching!
@@allthingsbbq yes you guys do! And I sure am gonna have to order it from butcher all the butchers by me just order from swift open the bag and sell it to you
It will definitely breakfast taco
It most certainly will!!
Very common to make pastrami using the belly in New England 👍
This is great to know! Thanks for watching!
@@allthingsbbq 👍
It's amazing, Chef, at what temperature is the brisket marinated, how much does the final product lose weight approximately?
In this recipe, we are using a pork belly. Once the pork belly is placed in the brine, the Briner Bucket us then place in the refrigerator. Pork belly loses a considerable amount of weight as the fat renders, probably in the 30% range, if not a little more. Thanks for watching! - Chef Tom
@@allthingsbbq Thanks for the great recipe.
We got a chuckle out of Tom
He can be a funny one, sometimes intentionally ... sometimes, stuff happens. Thanks for watching!
@@allthingsbbq his reaction made me immediately want to make this
Hey chef, you ever thought about podcasting yet?
I've made pastrami from lots of corned beef briskets, but since I can't eat beef anymore I think I'll head over to Yoder Meats to buy more pork bellies...
i feel bad pastrami-ing pork, but its such a good combo
Not to ask a dumb question, but is this flavor profile great for beef belly too?
That's a solid question, the answer is Absolutely! Thanks for watching!
Looks so good! Curious, why do you need cure if it's not cooking in the 'danger zone'?
Pink curing salt is used for a couple of reasons. One being the color. It provides that signature red color that we associate with pastrami. More importantly it's there to prevent any anaerobic/botulism bacteria from forming during the long soak in the brine. Even with the meat under refrigeration and outside of the danger zone, there is still a risk of bacteria forming (think of that three week old container of leftovers that you dig out of the back of the fridge that now looks like a science experiment). Thanks for watching! - Chef Tom
@@allthingsbbq that makes perfect sense! Been a fan of your channel for the last 3-4 years. Appreciate you taking the time to reply Tom, thank you from UK!
Uh, pretty sure that’s allspice, not juniper berries in the pickling spice. Otherwise, great idea and video! Looks delicious!
It's Juniper Berries :). So dang good, we hope you make this one for yourself! Thanks for watching.
That would be good with some cabbage, potatoes & a pint of Guinness
S-T-O-P I-T!! It's a long time until supper :). Thanks for watching!
note to the editor: when tom pours ice next to his lapel microphone please dampen the audio
Thanks for the tip, and thanks for watching!
@@allthingsbbq Meh, nothin' quiet about pastrami done well...
My pork belly is officially in the brine and in the fridge. 7 days.....(in a creepy voice like "the ring")
Chef Tom, I want to live next door to you. This looks brilliant. Let’s be good to each other indeed! Thank you so much.
Thanks for the great compliment, and yes, let's be good to one another.
Turkeys were the first protein that were done as pastrami which happened in the Middle East, the process that made it to the United States from Middle East immigrates that immigrated to
The New York area region, meat processors adopted the process to beef products and other proteins. As they say the rest is history, no pun intended!
Saw this in my recs and could not click fast enough.
That is awesome! Thanks for watching!
Hey! You stole my recipe! Haha. I've been making pastrami bacon with almost this exact recipe for years! Only difference is I add some mustard powder, garlic powder, and paprika in the rub. Other than that it's spot on to what I do. It's always a big hit.
I use your pastrami recipe to make goose pastrami.
🔥👍❤️👍👍👍💥
How many calories would the whole slab be because I’m thinking I would be eating more than half the slab😋🍺
Funny enough, I've made pastrami bacon before. It was so damn good.
Rather than Will it Taco Wednesday how about a Fit in a Bun Friday Episode featuring that Pork Belly Pastrami in an extremly sexual burger
Hey... love the content and the recipes. My only comment is wondering if you can be a little more pro-active and post recipes like this when they would be relevant to the watchers? Watching a recipe that requires a week of brining just 2-3 days before the holiday weekend it would be enjoyed the most makes it somewhat useless. It's like posting a vid on brining and smoking a turkey just 2 days before Thanksgiving. It doesn't give us any time to try and pull it off, and now I've gotta try and remember to do it next year.
First off, we appreciate your compliments on the channel content! Typically, we are in front of these key dates, so you do have time to shop and prep. This one just got away from us. Thanks for watching!
Help me😢
Got to get you some. Thanks for watching!
First?
@@johnlebzelter4208 you cared enough to reply …..
I think a pastrami BLT would be killer too
Yep, that sounds delicious! Thanks for watching!