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Corned Pork


Master of the Pit
OTBS Member
Joined Apr 22, 2011
Congratulations!! You just invented ham.

It does look really good though. Care to share how you got the apple flavor?

brandon wiczen

Thread starter
Joined Nov 26, 2013
Sure thing. I call it "corned pork" because I used the same brine recipe that I'm using for corned beef. I used about 2/3-3/4 of a small bottle of pickling spice and the same amount of juniper berries. So I guess its more the background flavors of apple pie (cinnamon, ginger, allspice, etc.) than the apple. I'm getting the rest of the apple flavor from the slaw. To make it I used standard shredded cabbage, granny smith and braeburn apples, and a mixture I made of the rest of the spice and berries and seasoned rice vinegar. I cooked the spices in a little of the vinegar before cooling it and adding more to the mixture along with a bit of garlic mayo for creaminess.


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