I had a pork shoulder so I hit it with some seasoning salt and montreal steak seasoning then threw it in the crock pot on low for 9 hours. I tossed in cabbage and baby carrots for the last two hours. reminds me a lot of corned beef and cabbage so I looked up a recipe for actually making "corned pork shoulder" and the next time I find a pork shoulder for $5 at winn dixie I'm going to brine it and go for the real deal. Anyone ever made corned pork before? all of the corning recipes refer to a generic mixed blend of pickling spices do you have a favorite blend to make? Wouldn't this just be a ham?
>>21968624They call it ham
>>21968624i crock'd picrel (brined pork loin) with cabbage and carrots. choice meal
>>21968647came to post cottage roll too, not sure if they're really a thing outside of Canada though
>>21968657based roller of cottages
>>21968624I've brined pork and brisket. Pastrami is basically the same thing as corned beef. It's just do you use pickling spices? Also I have a smoker so I am gonna smoke any brined meat. I usually get the meat mostly pink all the way thru, but inevitably there are a few dark spots. I thought I just sucked at brining, but they opened a Market Basket nearby and I bought a pre-brined corned beef brisket. Of course I smoked that dude and made 'pastrami' sandwiches of it and corned beef hash. I noticed that the manufactured corned beef was about 50% darkened meat. My brisket was more conststently pink. I guess I will stop giving a darn if it's pink all the way thru, but seriously with the exception of bacon brining yourself isn't worth it. I did it, won't do it more. Dry brined bacon tho.,.. That's wonderful and very worth it. Also I am not a big fan of pastrami from brisket. It's ok but the storebought beef navel stuff is better imo.
You need curing salt for that. Also what you guys do sounds closer to kassler than actual corned beef/pork.
