Collar Butt Porkstrami

Servings: 4
Prep Time: 40 minutes


118 ml vegetable oil

16 grams coriander (ground)

19 grams black pepper

55 grams smoked paprika

2.84 liters cold water

0.58 kilograms kosher salt

73 grams pink salt (#1 cure)

200 grams sugar

110 grams light brown sugar

118 ml honey

2 Tbsp. pickling spice

2 Tbsp. coriander seed

2 Tbsp. mustard seed

68 grams garlic (minced)

1. Combine all ingredients except pork and ice water for brine and bring to a boil. Remove from heat, add ice and let cool. Add pork and submerge for 5 days.

2. Remove pork from brine and pat dry. Rub with oil and spices and smoke at 275F until internal temperature reaches 160F.

3. Cool and slice and reheat as needed.

Courtesy of the National Pork Board, Des Moines, Iowa.