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Unread 05-22-2011, 08:59 AM   #1
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Default Home Brined and Smoked Ham (1st try) and Pastrami too!

G'Day Bruces'

I just made my first ham ! And I'm reasonably happy with the results. And due to a post from Little Tiger in Sydney, I also decided to smoke some Corned Beef roughly to ThirdEye's method on his blog. On the whole, it was a big job, but sooooooo satisfying!

First... the Leg of Pork!

The brine injection...

Then the leg of pork in the brine, with Thyme, and off to the fridge for 6.2 days...

After extracting from the brine, it went uncovered into the fridge for a day to try and get a pellicule.

Oh.. one thing. The usual thing in the US is to remove the rind before brining and smoking. Here in Australia, it seems most full leg hams have the rind on, so I left it on. When slicing, you pull the rind back, slice the ham, and when you've sliced enough, you pull the rind back over and wrap in a vinegared muslin cloth, which keeps the whole ham fresh for an extended time... like a few weeks at least. (just in case you're wondering)

Anyway, while that was brining, there was a thread discussing corned beef, which lead me to buy an entire corned Silverside to smoke.

Now, if you brine and smoke a brisket, you can call it Pastrami. If you brine and smoke a Silverside, I'm not sure you can call it that. Although it's great, it just does not have the texture of a nice brisket pastrami which has a much finer grain. Still it was good.. so here it goes..

The Corned silverside was soaked in water for 2 days and then I coated it in the toasted and pounded pepper and coriander mix with some kashmiri chili powder.

You can see I had to cut it in 2 parts... You will see why later.

Into 2 pans...

And onto the smoker with the ham first.. this was some hours before...

And later on... the Pastrami..

I was running at about 250F with Lump and Peach wood. You can see I've got a very small offset.... I need some bigger kit, for sure!

The pastrami... OK, Smoked Corned Silverside... cooked really fast and I had to take it off in about 4 hours and it was at 200F!

Oh, yeah... I foiled it... Thirdeye's modded wet recipe!

The ham took a LOT longer, and I didn't foil it at all. With the recipe I used, I took it up to 155F, then took it off the heat, foiled and rested in a cooler for a few hours before refrigerating. In retrospect, maybe I should have foiled it to keep in a little more moisture. But still was awesome.

Anyway, the next day, I had to go and see my Parants in a 3 1/2 hour drive North. I put the ham and 1 of the corned beef pastramis in a cooler for the trip.

Here's the ham on arrival.

And being sliced by my Mother

And served with the Pastrami

And my kids with the spread!

And my plate..

Just in case you want to know.

Almost everything on the plate is from home. I smoked the ham and the corned beef. My mum made the bread. My Mum also made the Camembert Cheese (yessir!).... All the salad ingredients came from the garden, including the potatoes and the beetroot.

The only thing not not from the garden was the Avocado!

Well, the entire spread was awesome and this was probably the best lunch I've ever had, given where it all came from.

Sorry for being so long winded though. I hope you read this far.


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Unread 05-22-2011, 11:16 AM   #2
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Looks like a great time was had by all Bill.
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Unread 05-22-2011, 11:25 AM   #3
somebody shut me the fark up.

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Man, that is is awesome, from the smoke to the table. Killer, absolutely killer!
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Unread 05-22-2011, 11:59 AM   #4
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Excellent presentation as usual Bill, fine looking family you got there. I like to dig into that grub for sure,everything looks marvelous.:clap 2:
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Unread 05-22-2011, 01:21 PM   #5
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Great post.Food,family.....it gets no better.
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Unread 05-22-2011, 01:45 PM   #6
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Lookin Great! Looks like a good time
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Unread 05-22-2011, 02:01 PM   #7
somebody shut me the fark up.

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That looks terrific Bill, nice work on the ham and corned smoked silverside.

Why does your mum look to be almost the same age as you? Have you really lived that hard in your times?
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Unread 05-22-2011, 03:11 PM   #8
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Bill, absolutely outstanding spread on all fronts!
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Unread 05-22-2011, 03:38 PM   #9
somebody shut me the fark up.

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Everything looks fantastic Bill!! What a great feast!
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Unread 05-22-2011, 06:50 PM   #10
somebody shut me the fark up.

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That is some fantastic looking eats there Bill!
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Unread 05-22-2011, 07:22 PM   #11
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It all looks dang good!!
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Unread 05-22-2011, 07:50 PM   #12
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wow, what an excellent, home-made, meal.
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Unread 05-22-2011, 09:15 PM   #13
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Now that is a great presentation of some really good looking eats. I really love the family in the pics as well.
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Unread 05-23-2011, 02:10 AM   #14
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that looks like a nice light lunch.
tell us more about the bread.....i like to make my own as well.
did your beef taste like pastrami?
mine was silverside as well, but apparently any cut can be used to make pastrami.
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Unread 05-23-2011, 02:28 AM   #15
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Really nice job Bill! Looks like a great meal and a great time with family!

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