What did everyone cook today?
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I injected it with the cure solution, .5 oz. Walton’s ham cure (no seasoning) to 16 oz of water. 10 percent injection by weight. Then rubbed it with .5 oz per pound Walton’s ham cure. Added a rub of fennel seeds, black pepper corns, crushed red pepper, salt, coriander, and sugar that was crushed in a mortar and pestle. Wrap tightly in a plastic bag and refrigerate, while flipping every two days.
Wash all the seasoning and cure off. Soak in water for 1 hour to lower cure concentration. Remove form solution. Pat dry and apply second application of seasoning. Let dry , and smoke on a slow schedule . 120- 1 hour, 150 1 hr, 175 hour, 200 until up to it reaches a safe temp. I only take mine to 152…but follow the recommended temps set by your state health department. Cool, open on a rack overnight…slice to preference. -
All you all are driving me wild. Just did some smoked Flounder yesterday. One of my sons has the pleasure today, so we are leaving it up to him & his wife for a change.
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Sunday was just some burgers but not just any. Some of the fresh grind from my son’s half he bought. Awesome. No condiments required.
Today I smoked a pork loin for a little picnic supper for my daughter in laws birthday. Injected with PA’s black bull and coated with some bbq seasoning I had laying around. More rave reviews. The PA’s never fails to impress me.
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Made some quesadilla tonight
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Tex_77 I need a skillet…Austin if I find one that goes over glasstop? YooperDog Can you give us a little more of your process on that baleron? and HAHA I cleared this in the evening so i wont look at it until close to lunch time tomorrow!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Here are the results cooked to 203. Wasn’t the best, I blame the meat. Was supposed to be choice, but wasn’t labeled as such. Which made me think, Austin or any other butcher out there that knows, is all meat that is graded required to be labeled by the grade? I know if beef gets past a certain age isn’t graded. Here are the pics.
Tex_77 made my Porterhouse, baked potatoes, sweet potatoes, grilled asparagus, sauteed mushrooms and fried onions. Seasoned it up with Chicago Steak seasoning.
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Jonathon they do make them steelmadeusa.com its even a Kansas company.
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Jonathon working on the process and recipe. Hopefully by COB Friday, been doing a bit of traveling.
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Tex_77 Thanks! PapaSop Can we discuss the blood red knife?! thanks YooperDog we are looking forward to it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon
Lol. My son was cutting it up. No idea where that’s from. Certainly not my Victorinox! Even asked him if the meat was tough or if the blade was dull. Seemed to be sawing through it. Thirty years old and still learning.
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Sous vide sirloin tip roast, smoked crab poppers, smoked creamed corn, smoked bourbon apple cobbler.Tex_77 The picture doesn’t do justice but tonight I made dinner for the folks. We had shop ground .4/lb burgers using the Weston patty press on a local made brioche bun, homemade spicy habanero pickle relish, Tillamook cheddar and bacon with grilled asparagus, tots with sriracha dipping sauce and mac salad.
Better Living Through BBQ!
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Tex_77 The picture doesn’t do justice but tonight I made dinner for the folks. We had shop ground .4/lb burgers using the Weston patty press on a local made brioche bun, homemade spicy habanero pickle relish, Tillamook cheddar and bacon with grilled asparagus, tots with sriracha dipping sauce and mac salad.
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Joe, you have got me whipped. I am already getting hungry for dinner! How did you cook up those Tater Tots? Everything looks TERRIFIC!
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Tex_77 Nice looking Quesadillas & nice looking griddle set up too.
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Tex_77 Nice looking Quesadillas & nice looking griddle set up too.
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calldoctoday Thank you!
Tex_77 You have a good set of presses too. I see the old chicken press & the Panini press. They both work good for pressing, etc. But, then you have the Bacon press too with a little pizazz to it. Good collection & always handy.
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Tex_77 You have a good set of presses too. I see the old chicken press & the Panini press. They both work good for pressing, etc. But, then you have the Bacon press too with a little pizazz to it. Good collection & always handy.
calldoctoday Thanks, I’m surprised you knew the one press was a chicken press. I’m not even sure how I have acquired the chicken and the pig over the years. You can never have to many presses.
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Joe, you have got me whipped. I am already getting hungry for dinner! How did you cook up those Tater Tots? Everything looks TERRIFIC!
calldoctoday For the tots I started with baking the bacon in the oven. Once that was done I tossed the tots in the bacon grease and hit them with a Cajun seasoning and baked at 450 for 20 minutes flipping them half way through. They turned out as crispy as a deep fryer would make them!
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