Smoked Pork Leg Pastrami with Sweet and Spicy Mustard BBQ Sauce
Prep Time: 90 mins.
|1 pork leg (outside muscle)|
|pickles (as needed)|
|4 quarts water|
|1 cup salt|
|3/4 cup brown sugar|
|3 teaspoons curing salt (#1)|
|1 tablespoon black pepper|
|5 tablespoons pickling spices|
|4 cloves garlic (smashed)|
|1/2 cup kosher salt|
|1/4 cup coriander|
|2 tablespoons black pepper (butcher-grind)|
|2 tablespoons sweet paprika|
|2 tablespoons granulated garlic|
|1 1/2 tablespoons onion powder|
|2 tablespoons Colman's Mustard Powder|
|2 tablespoons light brown sugar|
|2 cups yellow mustard|
|1/2 cup granulated sugar|
|1/2 cup apple cider vinegar|
|1/4 cup ketchup|
|1 tablespoon kosher salt|
|2 teaspoons worcestershire sauce|
|2 teaspoons onion powder|
|2 teaspoons granulated garlic|
|1 teaspoon Frank's® RedHot® Original Cayenne Pepper Sauce|
|1 teaspoon black pepper|
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.
4. After soaking, remove pork from container, dry off and let sit at room temperature for one hour to air dry and temper. While the pork is tempering, preheat your smoker to 250ºF and add one chunk of cherry wood or one cup of soaked chips.
5. For the Pastrami Rub: Combine all ingredients and mix thoroughly. Transfer to airtight container until ready to use. Yields 1 1/2 cups.
6. Season brined pork with Pastrami Rub and let sit for 15 minutes. Place pork in smoker and cook low and slow, adding wood as desired for about 2½ hours or until the internal temperature reaches 145ºF. Remove from smoker and let pork pastrami rest for 30 minutes before slicing.
7. For the Sweet and Spicy Mustard BBQ Sauce: Combine all ingredients in a nonreactive container and whisk. Store in an airtight container in the refrigerator until ready to use. Yields 3 1/2 cups.
Courtesy of the National Pork Board, Des Moines, Iowa.