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/showthread.php?t=122122&highlight=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/showthread.php?t=123467&highlight=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!
peameal bacon... http://www.bbq-brethren.com/forum/showthread.php?t=122122&highlight=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/showthread.php?t=123467&highlight=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!