I've got a pork loin that has been curing(buckboard) since 4/2 and I've got a psuedo pastrami, both soaking. I'm planning on doing them both tomorrow.
The pork I'm doing to do as is. I was going to put maple syrup on it, but I'll wait 'til next time. The pastrami will be rubbed w/ pepper and others.
I'm planning on using lump, hickory chunks and sand/pan and cooking as low as possible for the bacon (225-250). From what I've read, the bacon goes to 140 and the pastrami goes to 165. Wrap in hd foil and rest for 1-2 hours.
Am I forgetting anything or am I'm doing anything wrong?
Thanks guys.
AJ
The pork I'm doing to do as is. I was going to put maple syrup on it, but I'll wait 'til next time. The pastrami will be rubbed w/ pepper and others.
I'm planning on using lump, hickory chunks and sand/pan and cooking as low as possible for the bacon (225-250). From what I've read, the bacon goes to 140 and the pastrami goes to 165. Wrap in hd foil and rest for 1-2 hours.
Am I forgetting anything or am I'm doing anything wrong?
Thanks guys.
AJ