What do you get if you make corned pork, soak it in a change of water, rub it down with mustard and copious amounts of ground black pepper, smoke it, then finish it off in an oven to internal temp 200F?
Porkstrami.
What are the results and conclusions? Well, it dances backwards and forwards between "corned beef" and "ham". I think that's because it could do with hitting an internal temp of 205 instead of 200 - there was still a bit of texture that said "ham". It could possibly also do with a change of soak water to help pull out more of the salt which might help with the "ham" sensation.
The other thing to do is reduce the black pepper a bit - I used ground instead of cracked, so it's pretty spicy. The black pepper heat could do with turning down a smidge, so probably 1 tablespoon ground instead of about 1.5tbsp which I used here.
But overall... yeah, so doing this again! Yum.
Porkstrami.
What are the results and conclusions? Well, it dances backwards and forwards between "corned beef" and "ham". I think that's because it could do with hitting an internal temp of 205 instead of 200 - there was still a bit of texture that said "ham". It could possibly also do with a change of soak water to help pull out more of the salt which might help with the "ham" sensation.
The other thing to do is reduce the black pepper a bit - I used ground instead of cracked, so it's pretty spicy. The black pepper heat could do with turning down a smidge, so probably 1 tablespoon ground instead of about 1.5tbsp which I used here.
But overall... yeah, so doing this again! Yum.