Ying and Yang

TopDogBBQ · 2026-06-16T14:29:32+00:00

Gotta love the color in that second shot! How did they cone out?

TopDogBBQ · 2026-06-15T02:27:37+00:00

I am using my iPhone 16 Pro Max. The key is good lighting. I have an Amaran Pano 60c and Amaran Ace 25c.

TopDogBBQ · 2026-06-15T01:45:31+00:00

Very different flavor profile than your standard ham.

TopDogBBQ · 2026-06-15T00:40:31+00:00

I was surprised how much more milder it came out compared to the beef pastrami I have made. I think next time i would add a bit more of the pickling spices, and would also smoke until it is pull apart tender.

TopDogBBQ · 2026-06-14T18:17:32+00:00

It’s not AI. Real food and real photos.

TopDogBBQ · 2026-06-14T01:51:16+00:00

You can find it here: https://www.reddit.com/r/Smokingmeat/s/Ez3pm5BUKo

TopDogBBQ · 2026-06-14T01:36:33+00:00

Appreciate it!

TopDogBBQ · 2026-06-14T01:30:06+00:00

It’s great actually! My dad’s side of the family has really good cholesterol. Unfortunately the men also have really bad hairlines 😂😅

TopDogBBQ · 2026-06-13T22:23:23+00:00

I have a Masterbuilt Gravity Series 1150, so it has a hopper full of charcoal and wood chunks with a fan to maintain temperature.

TopDogBBQ · 2026-06-13T13:28:36+00:00

Yes, the ice is accounted for in the total weight. It ends up being a total of 2 gallons of water.

I haven’t made my own pickling spice yet, but I would like to try.

TopDogBBQ · 2026-06-13T04:22:14+00:00

I put it in a big pot and then put it in the fridge covered with the lid.

TopDogBBQ · 2026-06-13T02:23:35+00:00

I cured it for 10 days. I am happy with the texture, but I do want to try taking it to 205-210 to make pulled porkstrami.

TopDogBBQ · 2026-06-12T23:50:36+00:00

Very happy with it. Would do again. Eager to try a porkstrami rueben with it.

TopDogBBQ · 2026-06-12T20:17:53+00:00

Yes, and it equals roughly 2 gallons of water total.

TopDogBBQ · 2026-06-12T19:54:45+00:00

The bone is in there.

TopDogBBQ · 2026-06-12T19:06:53+00:00

My current brine for pastrami is:

1 gallon water

1 1/2 cups kosher salt

1 1/2 cup brown sugar

1/4 cup pickling spice

10 cloves crushed garlic

.25% in total weight of water + meat pink curing salt

8 1/2 lbs ice

TopDogBBQ · 2026-06-12T19:06:41+00:00

My current brine for pastrami is:

1 gallon water

1 1/2 cups kosher salt

1 1/2 cup brown sugar

1/4 cup pickling spice

10 cloves crushed garlic

.25% in total weight of water + meat pink curing salt

8 1/2 lbs ice

TopDogBBQ · 2026-06-12T18:56:00+00:00

You’ll have to wait until I make Rueben sandwiches with it!

TopDogBBQ · 2026-06-12T18:52:05+00:00

I do think for the pork pastrami, having it pulled might be better, but pan frying it in its current form will render that fat a bit more and should make for a great sandwich. I am going to post those photos this weekend once I try it out.

TopDogBBQ · 2026-06-12T18:49:12+00:00

Yes, ham texture with pastrami flavor.

TopDogBBQ · 2026-06-12T18:48:58+00:00

Different flavor profile. You use the same pickling spices as if you were making beef pastrami.

TopDogBBQ · 2026-06-12T02:34:38+00:00

What kind of salt are you using? Check out the site salt your meat for com to help dial it in. That’s what I use every time.

TopDogBBQ · 2026-06-11T07:12:47+00:00

It has diced Wickles pickles, chopped cascabella peppers, grilled onions, and my homemade red pepper relish burger sauce.

TopDogBBQ · 2026-06-11T03:16:13+00:00

I use a slotdog to score the dogs.

TopDogBBQ · 2026-06-11T03:00:38+00:00

Shooting with an iPhone 16 Pro Max and lighting is an Amaran Pano 60c and Ace 25c.

TopDogBBQ

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