Fantastic. Pastrami had been brought to the New World by Jewish immigrants from Romania, which is why Pastrami is mostly beef in USA. However, to this day, Pastramă (different recipe) in Romania is mostly made of lamb, mutton, or pork. I will definitely give this a try and will head to the Smorgasburg L.A. to try the Porkstrami.
Love your videos and your recipes, man! I wish that I could get a written version, though. It's very cumbersome having to write everything down instead of just being able to see it in the description. Thank you for your quality content!
So, just made this using pork loin, not quite the same as pork brisket but I've made beef pastrami with both brisket and eye of round (that's what your supermarket deli makes it out of). Sure, the brisket (or plate) version is always better, especially when hot and fresh but the eye is quite good and might be the better choice when having it as thin cut cold deli meat. Using pork loin it tasted like a combination of pastrami and Canadian Bacon. I had cut the loin in half before brining and just sliced one with a knife for dinner while I plan on letting the other one cool all the way before thin slicing it on the meat cutter later in the week. Another great meal from Chuds (who, thankfully, still doesn't look like a Cannibalistic Humanoid Underground Dweller, but maybe he is just in disguise).
I’ve made this porkstrami at work before. I got a ton of flavor from a mustard rub and I brined it for 7 days. I used half the pink salt I normally would and threw in some kraut juice. We make our own sauerkraut. Beautiful pink color throughout. But I used pork shoulder. This was an awesome video. I’m a fan of the sausage videos. (Wink wink). Haha. Great work, my dude.
Love your channel! Been following your expert BBQ instruction for the last year, being a Northerner, we lack the awesome Texas pinto beans you all cook down there. Any chance you could do a Texas pinto bean cook?
I love that you mentioned using pork belly. I've been doing that for a few years now. Pastrami bacon. Pork belly brined like pastrami, then seasoned and smoked like pastrami. I usually pull the belly at about 160 so some of the fat is rendered but it's still very bacon like. My pastrami bacon is by far the crowd favorite of all the different kinds of bacon I've ever made.
I just went out to cook some porkstrami . I opened the door, slid my foot into my boot and realized that something was not right... I whipped my boot off and there was a snake in my boot!... I thought it was just a joke that you made...Ben N. Peoria AZ. True story.
I always overnight desalinate corn beef when I make "cheater" pastrami or smoked corn beef. Much too salty otherwise imho. I steam the pastrami for several hours after smoking and I let the corn beef stay wrapped and cooking well over 200 for at least an hour if not longer. Cured meat is tougher.
@@blahblahblahblech It'll be an experiment. I've been doing tri-tip brisket style as an experiment and it's come out pretty good. I also don't have 12lbs of meat left over since it's just me and my wife. I saw the tri-tip pastrami at the store a few days ago and went back today to grab one
I did a Venison pastrami a couple months ago, flavor was great but way too salty. Do I cut back the salt in the brine or soak longer in clean water? I only soaked it out for 45-60 minutes.
I have watched you play with your meat quite a bit sir, but I really want to see you do a Whole Hog cook... I see a lot of people have made videos about it, but none of them gots a boot snake problemo... plus it would be deilisious!
Wait!! What did I miss? Was that an electric burner in/on the butcher block? I feel like I've seen most episodes and this is the first time I've noticed that.
2.3k vieuws... 347 likes... Come on guys, it takes a mili second to click on that like button. Im sure it would mean a lot to this awesome mister Bradley.
If you want pastrami flavor from pork for cheap, buy a pickled pork cottage roll. You'll have to soak the cottage roll in water for about 2 days changing the water every 6 hours or so. Season with black pepper and a bit of garlic powder ONLY and then hit it with smoke. Most people do not know that it is pork when I do this. Slice and place on rye bread with mustard.
Brad - I love ya, buddy.... But, there's no way in hell I'm paying in excess of $25/lb. for some pork. I'm already pissed off that pork shoulder around me has hit #2.39/lb.
Pork Brisket Pastrami!!! Looks Delicous and something Arby's should feature as a bunless sandwich. You're never too young to start on your Carnivore KETO journey. In fact, I've heard of instances in which irresponsible parents have gone to the extreme, in terms of denying their children meat - going so far as serving Hamburger Helper without hamburger on "Meatless Mondays" - therefore a meal of pure carbs made to look like some kind of "treat" by that insidious "Helping Hand" logo. This borders on child abuse, if you ask me. As soon as children have teeth (when they're around six months old0, they're old enough to be go completely Carnivore.
A Turkey-strami would be a great video for the Thanksgiving season!
I was about to make the same comment.
He did already…scroll down
Picanha or beef cheek pastrami would be dope
Fantastic. Pastrami had been brought to the New World by Jewish immigrants from Romania, which is why Pastrami is mostly beef in USA. However, to this day,
Pastramă (different recipe) in Romania is mostly made of lamb, mutton, or pork. I will definitely give this a try and will head to the Smorgasburg L.A. to try the Porkstrami.
And this goes straight to the BBQ Bucket List.
Love your videos and your recipes, man! I wish that I could get a written version, though. It's very cumbersome having to write everything down instead of just being able to see it in the description. Thank you for your quality content!
Wow, Chud you killed it again 👍🏻👊🏻
Love your videos and your humor 😂😂😂
U the man! Always keeping us inspired
I would make that or dinner!
The Pork brisket next to the Beef brisket in the smoker has been the best father son moment of 2022 🥲
I would make that for dinner!
“Don’t talk to me or my son ever again”
So, just made this using pork loin, not quite the same as pork brisket but I've made beef pastrami with both brisket and eye of round (that's what your supermarket deli makes it out of). Sure, the brisket (or plate) version is always better, especially when hot and fresh but the eye is quite good and might be the better choice when having it as thin cut cold deli meat. Using pork loin it tasted like a combination of pastrami and Canadian Bacon. I had cut the loin in half before brining and just sliced one with a knife for dinner while I plan on letting the other one cool all the way before thin slicing it on the meat cutter later in the week. Another great meal from Chuds (who, thankfully, still doesn't look like a Cannibalistic Humanoid Underground Dweller, but maybe he is just in disguise).
Feeling frisky tonight- love it! 😎
Hamstrami sounds awesome!!! Can't wait for the video!
I gotta try this
I’ve made this porkstrami at work before. I got a ton of flavor from a mustard rub and I brined it for 7 days. I used half the pink salt I normally would and threw in some kraut juice. We make our own sauerkraut. Beautiful pink color throughout. But I used pork shoulder. This was an awesome video. I’m a fan of the sausage videos. (Wink wink). Haha. Great work, my dude.
Good to know that you used a more accessible cut of meat. I might give this a try.
Great job-The Pork Evangelist!
It looks very beautiful 😮
Nice, Thanks for experimenting
Wow that looks incredible🔥🔥🔥
I would make that for dinner!
How have I never heard of pork-strami! Have to try this and the brisket pastrami!
Perfect timing - I have two feral hog shoulders in a 5 day cure for pork pastrami this weekend
That’s interesting. Love your vids Chud and the snake in my boot gets me every time 🤣🤣
You should tackle some Montreal smoked meat next!
Just a simply bangin yt channel. Keep it up man. Learning and laughing a ton.
Porter Roads dino ribs are the bomb!!!
I love the experimental videos! Just shows there are so many different things to do!
I was waiting for the brown mustard to make an appearance!!!
Dollar totally awesome what a cool idea
Keep crushing it! Your videos are awesome.
PORKSTRAMI IS A GREAT STRAMI
Dude. Yes.
Looks amazing!
Looks tasty, Bradley! A nice twist on the Jewish pastrami AND the Turkish basturma, though the basturma is cured without being smoked.
I would make tht for dinner!
I am looking for the recipe for your brine for the porkstromi and I don’t see it in you description. Where can I find it?
Thumbs up doesn’t tell me anything
Love your channel! Been following your expert BBQ instruction for the last year, being a Northerner, we lack the awesome Texas pinto beans you all cook down there. Any chance you could do a Texas pinto bean cook?
I've done porkstrami with loin and a shoulder. The loin was a bit lean and more hammy. The shoulder was a bit fatty but closer to corned beef.
~Looooooking GOOD! ~ 👏
Looks good, smoked some ribs yesterday from your video last year and 2 full racks disappeared within 15 minutes. Might have to this one this weekend.
🙌love it!
I love that you mentioned using pork belly. I've been doing that for a few years now. Pastrami bacon. Pork belly brined like pastrami, then seasoned and smoked like pastrami. I usually pull the belly at about 160 so some of the fat is rendered but it's still very bacon like. My pastrami bacon is by far the crowd favorite of all the different kinds of bacon I've ever made.
how does the trivet work in the middle of the table?
Thousand island dressing 🎉
Brad, great video as always, I am definitely going to try this....looks delicious!
I would make that for dinner!
Dude, I want one of those sweet super flat burner you used to toast your spices 😂
I would ake that for dinner!
I just went out to cook some porkstrami . I opened the door, slid my foot into my boot and realized that something was not right... I whipped my boot off and there was a snake in my boot!... I thought it was just a joke that you made...Ben N. Peoria AZ. True story.
I agree.. Check your boots..
Interesting for sure! May have to give it a go, yours looks like it turned out stellar! Cheers Bradley!🔥🔥🔥
I always overnight desalinate corn beef when I make "cheater" pastrami or smoked corn beef. Much too salty otherwise imho. I steam the pastrami for several hours after smoking and I let the corn beef stay wrapped and cooking well over 200 for at least an hour if not longer. Cured meat is tougher.
barely made it to the knife roll open before I hit like! If you're ever in Baltimore and want some mediocre backyard bbq, hit me up Brad!
I would make that fo dinner!
Since you feel that it was salty, how much salt do you recommend to use?
Looks awesome 👍🏻🍺🍺
Hell yea brother.
THANKS :)
What is that plate with the saucepan?
Central Market Dallas have pork briskets fresh now. Part of HEB.
I just bought a pastrami tri-tip at my local market and I'm going to smoke it tomorrow
I would make that for dinner!
@@blahblahblahblech It'll be an experiment. I've been doing tri-tip brisket style as an experiment and it's come out pretty good. I also don't have 12lbs of meat left over since it's just me and my wife. I saw the tri-tip pastrami at the store a few days ago and went back today to grab one
Would love to see you try something delicious with Buffalo/Bison
Ok I need to try this! It looks delicious! 🔥🔥🔥
How necessary is the pink salt? Nitrates just don't work for me but I love any pastrami.
Is cheekstrami a thing?
Nice...how bout an old school Texas beef shoulder clod?
I wuld make that for dinner! fo sure
I did a Venison pastrami a couple months ago, flavor was great but way too salty. Do I cut back the salt in the brine or soak longer in clean water? I only soaked it out for 45-60 minutes.
Soak it overnight in clean water
@@MrRilarios I woulmake that for dinner!
I would mke that for dinner!
Hell yes!
He's right that he should try bacon-strami. Wish I could share a could photos of mine from a couple years back.
Any chance you would try this without the sugar in the brine? Trying to go carb free/keto!
Idea: Al pastor pork belly burnt ends
I have watched you play with your meat quite a bit sir, but I really want to see you do a Whole Hog cook... I see a lot of people have made videos about it, but none of them gots a boot snake problemo... plus it would be deilisious!
Watching you make recipes and then im just laughing, why ?
Because of that snake in my boot 🤣
I made a pulled porkstrami. Now I need to find some rye buns.
How bout’ a rib-strami next??
He already did those...
that tom segura impression tho
Wait!! What did I miss? Was that an electric burner in/on the butcher block? I feel like I've seen most episodes and this is the first time I've noticed that.
I noticed it recently too but it’s not always there. So I feel like we’ve missed something!
Ok. I am baffled. How did you boil water on top of your cutting board?!
When are you going to come out with a don’t forget the sides t-shirt?
Hey Chudd,is there such a thing as a porkstrami sausage?🤔
If there's one thing I've learned in years of cooking, soldering, whatever, it's that if something can splash you in the eye, it will.
I like to think that little metal trivet on your table is what's magically heating that pan of spices up lol
Dear Bradley "here's your next assignment" Robinson: Stop making everything look extraordinary! :)
check out my Al Pastor Sausage vid for that 😂
If you did this to a full pork butt, would it still shred or would the pink curing salt brine alter the the texture too much? Awesome video!
I woud make that for dinner!
Niiiiiice 🍻
Great video chud so im curious if pork has a brisket does beef have a butt😁😁😁
All you need is one of your home made beef tortillas.
I wuld make thatfor dinner! fo sure
2.3k vieuws... 347 likes...
Come on guys, it takes a mili second to click on that like button.
Im sure it would mean a lot to this awesome mister Bradley.
Looka damn tasty imo 😋
Cut a little salt and add a day in the brine for better color.
nice
If you want pastrami flavor from pork for cheap, buy a pickled pork cottage roll. You'll have to soak the cottage roll in water for about 2 days changing the water every 6 hours or so. Season with black pepper and a bit of garlic powder ONLY and then hit it with smoke. Most people do not know that it is pork when I do this. Slice and place on rye bread with mustard.
bootsnake strami!
3:35 😂
Pastrami pork loin thinly sliced sounds like it may happen really really soon.
Salmon-strami
Pork butt is awesome corned like beef.
only thing I'm missing is? there's a snake in my boot 😅😂😅😂
3:35 🤭🤣
Brad - I love ya, buddy.... But, there's no way in hell I'm paying in excess of $25/lb. for some pork. I'm already pissed off that pork shoulder around me has hit #2.39/lb.
what the heck is the burner you used to toast the spices...lmao...I see no cord??? WTH???:)..Is that just a trivet and some editing?...lol
It's just a trivet he made. The burner is just to his left, built into the table.
Not sure if that's how you say star anise
Like number 700.
Pork Brisket Pastrami!!! Looks Delicous and something Arby's should feature as a bunless sandwich. You're never too young to start on your Carnivore KETO journey. In fact, I've heard of instances in which irresponsible parents have gone to the extreme, in terms of denying their children meat - going so far as serving Hamburger Helper without hamburger on "Meatless Mondays" - therefore a meal of pure carbs made to look like some kind of "treat" by that insidious "Helping Hand" logo. This borders on child abuse, if you ask me. As soon as children have teeth (when they're around six months old0, they're old enough to be go completely Carnivore.
Wouldn’t pork belly pastrami just be basically bacon with pepper and coriander crust lol
Love your videos. Shit I've got a 🐍 in my 👢s.
Careful with that star ahnoose, it'll give you pink eye.