budgeter smoker.

I so wanted to do a pastrami from scratch, unfortunately my searh for a good brisket was way beyond reasonable in price locally.
I setteled on a pork loin at the fraction of the cost at past due date savings.

Going with a stuff rolled roast cancation with a fresh rosemary, fresh garlic,turkey sausage , bacon and cabbage as a filler.
The extiorer rubbed with a light coat pressed garlic and minced fresh rosemary wrapped in bacon. Sitting in the fridge to dry brine.

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The smoke/roast method I’m thinking higher for temp. Any thoughts how to progress? Do I focuss on roast rather than smoke or just a bit of smoke to enhance exterior?

no idea but I would help sample when its done !!!

Got the brainstorm from cub foods not having brisket, last stop, and saw discount cub food bacon for 1.99 a pound. Tested, prety good stuff. Already had the loin at 1.25 a pound from econo food. The danng rosemary was more expensive by far by weight than anything.
Note: buy pot and dirt plant herb.

I did pick up some honeysuckel turkey breast at 1.99 a pound. I realy like there turkey pastrami. I think I’ll give that a try later.

Pork loin is lean and therefore not a long smoke. Smoke to an internal temp of about 145 and let rest for at least an hour. Cut thin, it will make great sandwiches.

Next loin that you pick up, we can walk you through brining/curing it and making Canadian bacon.

Ah! Superdave on the same wavelength there. Appreciate the guidance.

1hl&sinker wrote:

….buy pot….

There ya go. I hear its a great herb for cooking with. Especially brownies.

Let us know how it subs for the rosemary, dude.

SuperDave1959 wrote:

Next loin that you pick up, we can walk you through brining/curing it and making Canadian bacon.

I bought a couple whole boneless loins at a locker and had them vacuum tumble cure them. Then I smoked them in heavy cheesecloth to make Canadian Bacon and that stuff didn’t hang around long.

Tom, what does the cheesecloth do for the smoking process?

The. Loin turned out verry nice. Extreamly moist and tender. The flavors melded together nicely. Though, the garlic was a bit strong but not overpowering. The turkey sausage added a real nice texture without adding flavor which I expected 4he bacon added a bit of flavor inside. 1 hour of smoke was just right. The cabbage added a bit of backgroud note. A cheese like fetta or even Assiago would have been nice addition.

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I like to keep indirect smoke on Canadian bacon so it doesn’t get a bitter taste to it. The cheesecloth lets the smoke thru enough to get the job done but then comes off after the bacon has cooled. The bitter tar and smoke stay in the cheesecloth.

Thanks Tom. I kinda thought on the line of something like inpureities. I just did not connect the dots.