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Smoked Pork Leg Pastrami with Sweet and Spicy Mustard BBQ Sauce
PORK FOODSERVICE27Ingredients
90Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 pork leg (outside muscle)
- pickles (as needed)
- 4 qt. water
- 1 cup salt
- 3/4 cup brown sugar
- 3 tsp. curing salt (#1)
- 1 Tbsp. black pepper
- 5 Tbsp. pickling spices
- 4 cloves garlic (smashed)
- 1/2 cup kosher salt
- 1/4 cup coriander
- 2 Tbsp. black pepper (butcher-grind)
- 2 Tbsp. sweet paprika
- 2 Tbsp. granulated garlic
- 1 1/2 Tbsp. onion powder
- 2 Tbsp. Colman's Mustard Powder
- 2 Tbsp. light brown sugar
- 2 cups yellow mustard
- 1/2 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 Tbsp. kosher salt
- 2 tsp. worcestershire sauce
- 2 tsp. onion powder
- 2 tsp. granulated garlic
- 1 tsp. Frank's® RedHot® Original Cayenne Pepper Sauce
- 1 tsp. black pepper
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Directions
- 1. For the pork: Place cleaned and tied pork in Pastrami Brine. Using a meat syringe, inject with 8 oz. of brine and cure for 5-7 days
- 2. For the Pastrami Brine: In a large nonreactive container, combine all Pastrami Brine ingredients and mix until completely dissolved. Yields 1 gallon
- 3. After a week of curing, remove tied pork and transfer to a nonreactive container of water. Let sit overnight to help remove some salinity from the pork
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