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Unread 12-04-2013, 10:37 PM   #1
cowgirl
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Default Corned Pork Pastrami and Canadian Peameal Bacon

Used some 5lb slabs of a Hampshire hind leg to make this. I usually use back loin for the Canadian bacon but wanted to try this hunk of pork for a change.

peameal bacon... http://www.bbq-brethren.com/forum/sh...=peameal+bacon

The cure for the corned pork is the same one I use for beef and venison pastrami...
http://www.bbq-brethren.com/forum/sh...nison+pastrami

Cured both slabs of pork leg for 8 days...

first the corned pork








Used a pickle cure for the Canadian bacon...






After curing I rinsed the corned pork and seasoned with the cooking seasonings.
Smoked it in the drum...




added tatoes...



I let the pork steam in beef stock...



made a hot bacon dressing. ( I love this stuff, could eat it with a spoon!)





The corned pork pastrami, smoked tatoes with hot bacon dressing...





Made a batch of biscuits the next day...





The Canadian peameal bacon, dredged in cornmeal (didn't have peameal), fried in butter..
Kind of a "north meets south" breakfast. Canadian Peameal bacon, fried egg, grits and a biscuit with corncob jelly. :)




Made a sammich the next day with the biscuits and fried peameal bacon.



It was kinda tasty!

I've made both of these before, I really like them. The corned pork tastes like a mix of pastrami, ham and corned beef.


Thanks for looking!
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jeanie
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