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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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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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Unread 12-04-2013, 10:40 PM   #2
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Awesome cook, Jeanie!
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Unread 12-04-2013, 10:49 PM   #3
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Well, at least I knew what grits are without googling. Great looking breakfast!
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Unread 12-04-2013, 10:54 PM   #4
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You have blown my mind Jeanie! 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....

I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.
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Unread 12-04-2013, 11:08 PM   #5
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Thank you Peeps!

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


Quote:
Originally Posted by gtr View Post
You have blown my mind Jeanie! 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....

I'm fixing to hit the hay and I think I'll be dreaming about that pork pastrami plate very soon.
Thanks Greg! 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!
Thanks again....
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Unread 12-05-2013, 12:38 AM   #6
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Wow, never heard of peameal bacon, that looks terrific. I need to try this, nice cook as always Jeanie.
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Unread 12-05-2013, 02:16 AM   #7
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Phark...that big plate with the broccoli looks out of this world good!
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Unread 12-05-2013, 06:14 AM   #8
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I started dreaming at hot bacon dressing.

I see that topping some taters or rice in my future. Thanks for sharing that great cook.
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Unread 12-05-2013, 06:46 AM   #9
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Mighty fine!
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Unread 12-05-2013, 06:49 AM   #10
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Yum!
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Unread 12-05-2013, 06:55 AM   #11
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Holy Fark!

You done gone and did it AGAIN!

Absolutely farking amazing, Jeanie!
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Unread 12-05-2013, 07:10 AM   #12
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Outstanding cook and photos! Beautifully done!
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Unread 12-05-2013, 07:16 AM   #13
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Those are fantastic looking plates of food, very inviting.
I really like the personalized grill great.
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Unread 12-05-2013, 07:29 AM   #14
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Never cease to amaze!! Had me at the bacon dressing too!!
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Unread 12-05-2013, 09:44 AM   #15
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looks great Jeanie!
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