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Friday, March 30, 2012

Corned Pork with Hot Bacon Dressed Slaw

I didn't celebrate St Patrick's Day this year but couldn't resist the urge to "corn" something. :)
Instead of the usual corned beef and cabbage, I went with corned pork and hot bacon slaw.

I used the same curing spices I use on corned beef or venison..
For my dry cure, I mix...
5 tablespoons Tender Quick
2 tablespoons brown sugar
1 tablespoon ground black pepper
1 teaspoon ground paprika
1 teaspoon ground bay leaves
1 teaspoon ground allspice
1/2 teaspoon garlic powder

This is enough for 5lbs of meat



I cured a 5lb slice of pork hind leg. Lean pork works best. Back loin would be a good choice for this recipe. The less fat the better.



Rubbed with the cure, wrapped and let it cure in the fridge for 10 days. I went with 5 days per inch thickness of the meat for the curing time. This hunka leg was fairly thick.



After the 10 day cure I rinsed well and soaked in fresh cool water for an hour.



The cooking spices were..
allspice, garlic, crushed bay leaves, crushed juniper berries, onion powder, black pepper and mustard seeds.... I use about a tsp of each, and 2 cloves of the garlic minced. You can add more if needed.





Into the Hasty Bake on the smoke level...



When the pork had reached 145F I added beef stock...



Covered and let it steam until reaching 165F..



I let the pork rest covered for about 30 minutes before slicing..



For my hot bacon dressing I fry slices of bacon...



cook onions in the bacon drippings...



add 1TBS of flour.... cook for a minute...



stir in 1/3 cup of water
1/4 cup cider vinegar
2 TBS sugar
then salt and pepper to taste



The sliced corned pork...





I topped the slaw with the warm dressing then sprinkled with crumbled bacon.



The pork was moist and tender.



Reminded me of a cross between ham, corned beef and pastrami. I'll definately make it again. :)

18 comments:

Bushman said...

Fantastic! I could say more but the drool is messing up 5he key&oard.
As always I enjoy your stuff. Keep well and keep smoking!

Big Dude said...

What a unique idea. When I read the title my first thought was sounds like ham or bacon, but your spice package turned it into something really special. I love all three of those meat flavors and can almost taste it.

pid said...

oh yummy, the pork looks great but that dressing looks amazing too!

pid

lisa said...

That sounds very good! I like the way you made bacon dressing!

cowgirl said...

Hey Bushman, good to see ya. Hope all is going well with you! Thanks for stopping by. :)

cowgirl said...

Thank you Larry! It has a unique flavor. Can't quite pin point it, but the combo of spices were good with the pork....and the added smoke. I hope to make it again.
Thanks for stopping by, hope you are having a great weekend!

cowgirl said...

Thanks Pid! That dressing goes good on anything. Even the tip of my finger. lol I love the stuff.
Hope you are doing well, it's good to see ya. :)

cowgirl said...

Thanks Lisa! I could almost drink that dressing. lol
Hope you are having a great weekend. Nice to see you too...I appreciate you stopping by! :)

panthers76 said...

Jeanie, that looks great. As always, you never cease to amaze. I've made homemade pastrami, but I would never have thought to try pork. This is on the to do list after the competition season for sure...

Thanks,

Bill

Kevin said...

Dearest Cowgirl

Please, in the future never start a post with the sentence "I didn't celebrate St.Patrick's Day this year". I don't think my heart could stand to hear it again...

Now with that unpleasantness behind us, I applaud your inventive nature once again and am looking forward to trying to your corned pork recipe.

God bless you and yours,
K.Lynch

Jeffery said...

This looks great cowgirl! :) Nothing wrong with a little corny pork to go with your slaw!

cowgirl said...

Thank you Bill! It was pretty tasty stuff. I made some scalloped tatoes on the smoker with slices of the corned pork... it was a nice way to use leftovers.
I imagine you're keeping busy with competitions now. Some day I would like to watch one. I know I don't have the time to enter but it would be fun to watch. Good luck this year! :)
Thanks again Bill...

cowgirl said...

lol Kevin! Hopefully I will not miss another St Pat's day. This was the first one I missed since I can remember..
Hope you give the pork a try. The leaner the better.
Thanks again Kevin.. good to see ya. :)

cowgirl said...

Jeffery! Glad to see you made it through winter! I've been wondering how you are. :)
Hope all is going well with you. Thanks for stopping by!

Chris said...

Hot dressed bacon slaw? Holy smokes yes please!

cowgirl said...

Thanks Chris! It was kinda tasty.
Hope you're having a great week so far! :)

the Egyptian said...

slaw dressing and a big spoon,Id be in heaven,

will the recipe work with pork roast, I have several to use up from the freezer, sounds yummy,

cowgirl said...

Hi Egyptian, it's nice to meet you! Pork roast might be too fatty for this recipe. It works better with a leaner cut. Maybe a back loin. The slice I used was part of a hind leg (uncured ham).
Hope you give it a try!
I agree about the dressing. It's soooo good by itself. :)

Thanks for stopping by!