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/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!

Thank you Peeps! :becky:

Jim, thank you! Hope you give this stuff a try sometime. :thumb:

gtr said:

You have blown my mind Jeanie! :shocked: You had me at pork pastrami and took it way beyond that! I have yet to try pickle curing but I am definitely looking forward to it - curing meats has been getting to be more of a regular thang for me and I love it.

Nice job on the fried egg btw. I am impressed and my dad would most definitely approve - he does not fark around when it comes to frying an egg.

Grits have kind of gone out of my life since I started watching what I eat more closely, but the holidays are near and we'll be having a house full, so....:hungry:

I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon. :bounce:

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Thanks Greg! :becky: I hope you give this stuff a try too. I guess I like to experiment with pork a lot. The same ole stuff gets boring. lol

Thanks about the egg too, I'm glad to hear that you and your dad would approve!

I'm heading to bed too. Gonna dream about APL's beef ribs! :laugh::laugh:
Thanks again.... :thumb:

Thanks everybody!

dport7 said:

Those are fantastic looking plates of food, very inviting.
I really like the personalized grill great.

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Thank you! The grill grate was made by Brethren Matt at Meyer Metal Works. I love the thing, it's made very well and is heavy duty!

Crazy Tex said:

Marry me... :icon_smile_tongue: lol! Looks delish!

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lol Matt, thank you for the kind offer! Good to see you posting again neighbor. Hope you're ready for cold weather, it's headed your way.

Ackman said:

You never cease to blow me away--going to have to find out more about hot bacon dressing -- sounds good

Thanks for sharing

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Ackman, thanks so much! I love hot bacon dressing. I use it for German potato salad.
here's a link to the dressing recipe. http://cowgirlscountry.blogspot.com/2012/03/corned-pork-with-hot-bacon-dressed-slaw.html

fingerlickin' said:

This post makes me want to scream obscenities.



Matter of fact I just did.


Everything looks outstanding Jeanie. I mean like real good.

My mother in law makes the best hot bacon dressing, I eat it twice a year. Once on thanksgiving and once on Christmas. More then that I'm not sure would be good for me. I would certainly love a shot at yours though. :thumb:

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lol Jason, thanks! :becky:
I bet your mother in law's dressing is great! If you get her recipe, please let me know!
I'd definitely share with you if you lived closer. :thumb:


Thanks again everyone!