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Unread 12-04-2013, 10:37 PM   #1
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma
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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...

The cure for the corned pork is the same one I use for beef and venison 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!
sittin' by the campfire with my Brethren friends.
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
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