Porkstrami is a mouthwatering fusion of pastrami and pork, bringing together the best of both worlds in one scrumptious dish. Brined for maximum flavor and tenderness, then smoked to perfection and coated with a delectable rub, this dish is sure to impress.

Prepare to indulge in the irresistible flavors of Porkstrami, a delightful culinary creation that combines the rich taste of pastrami with the succulent texture of pork. With its savory brine and aromatic rub, this smoked masterpiece offers a unique and satisfying dining experience. Perfect for special occasions or simply enjoying on a lazy weekend, Porkstrami is a must-try dish for anyone seeking a new twist on classic favorites.

Prep Time

20 minutes (excluding brining and air-drying time)

Cook Time

Varies (smoke until an internal temperature of 160°F is reached)


Varies depending on the size of the meat


  • 1.5 gallons water
  • 1.5 cups kosher salt (Diamond Crystal recommended)
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3 tbs. curing salt #1
  • 1/4 cup McCormick pickling spice
  • 12 cloves crushed garlic
  • 2 whole cinnamon sticks
  • 2 whole bay leaves
  • 1 tbs. mustard powder
  • 1/4 cup ground black peppercorns
  • 2 tbs. ground coriander
  • 2 tbs. smoked paprika
  • 0.5 tbs. garlic powder
  • 0.5 tbs. onion powder


  1. In a large pot, combine all the brine ingredients and bring to a boil, stirring until the salt and sugar are dissolved. Remove from heat and let cool completely.

  2. Place the pork in a container and pour the cooled brine over it, ensuring the meat is fully submerged. Refrigerate and brine for 6-8 days.

  3. After brining, remove the pork from the brine and place it on a wire rack in your fridge to air dry, allowing a sticky surface to form. This may take several hours or overnight.

  4. Preheat your smoker to 200°F. While it heats up, mix all the rub ingredients together in a bowl.

  5. Coat the pork evenly with the rub mixture, pressing it onto the surface of the meat.

  6. Place the seasoned pork in the smoker and cook until it reaches an internal temperature of 160°F.

  7. Remove the Porkstrami from the smoker, let it rest, then slice and enjoy!


Use a wire rack for air-drying the meat.

Jameson Dean
Jameson Dean

Grillin, chillin, outdoors, you name it!