What did everyone cook today?
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Tex_77 YOU’RE THE MAN… WOW!!!
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JoeB Keep so out for fresh, portion and vacuum seal the rest for later
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JoeB Keep so out for fresh, portion and vacuum seal the rest for later
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i hear nothing
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johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i hear nothing
JoeB said in What did everyone cook today?:
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i saw nothing
Sgt. Schultz?
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JoeB said in What did everyone cook today?:
johnsbrewhouse Would never work in my house… It would disappear like magic. . . . . Response… I see nothing, i know nothing, i saw nothing
Sgt. Schultz?
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JoeB Ha ha. Bingo!
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johnsbrewhouse what did you use for meat is it a pork loin
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Finished cooling, sliced and ready to vacuum seal. Sampled already, got the wife’s seal of approval. She wanted more. It’s actually good enough that I am thinking of using it to do either some pork chops or a ham with this recipe. -
Finished cooling, sliced and ready to vacuum seal. Sampled already, got the wife’s seal of approval. She wanted more. It’s actually good enough that I am thinking of using it to do either some pork chops or a ham with this recipe.
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Ghost pepper snack sticks
Cut protein and double grind
Additives. I did sure cure, sure gel, Buffalo wing seasoning and cheese at the end.
Get good protein extraction
Stuff into collagen casings. 19mm and add temp probe when you hang them in your smoker
Run your smoke schedule until you reach 138 internal temp then drop into sous vide container
Sous vide set to 170 degree water. Sous vide until internal temp is 165. Notice I changed to a water proof probe. Also notice I did not bag them and water is still pretty clean…
Let them air dry at least an hour.
Seal them up. I use a chamber vac.
lkrfletcher Man that is a work of art…
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse That looks perfect! I have been wanting to do that for a while & still have not got to it. Did buckboard bacon several times with Walton’s Maple Bacon Cure & pastrami with Corned Beef Cure & it was wonderful, but yours looks absolutely fantastic. I have got to get to it!
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Maple Canadian Bacon on the smoker today. Cured for 14 days with maple sugar and real maple flavor. Been on the smoker since 7 AM, has another hour or so for about seven hours total. Five hours 180 degrees then two at 250.
johnsbrewhouse You put the store bought to shame. Congrats!!!
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rlammers Wow, how many are you serving? That looks like a party to me and awesome at that.
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johnsbrewhouse what recipe did you use when I tryed to make it it wasn’t that good
gus4416 I made my own recipe, I tried some mixes but didn’t get the results I wanted. I think the key was that it was injected and soaked in the brine for 14 days.
1/2 to 3/4 cup Kosher Salt
1/4 tsp per lb. of meat Sure Cure
1 gallon of water for 5 lbs. of meat
1/4 cup brown sugar
1/8 cup maple sugar
3 TBSP real maple extract
Mix everything together. I inject the loin which I net in a bag, then pour the rest of my liquid in to cover the meat a vacuum seal. You can just put it in a zip lock bag. Refrigerate, turning every couple of days for 14 days, remove from liquid, rinse, then fill the bag with cold water and refrigerate overnight again to equalize the salt levels. Remove, and rinse. Smoke at around 180-200 degrees for six hours and then crank up the temperature to 225 degrees for anther two hours or until the internal temp hit 150 degrees. -
rlammers Wow, how many are you serving? That looks like a party to me and awesome at that.
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rlammers WEEEELLLL you were definitely a proud parent that night. Yay for you.
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gus4416 I made my own recipe, I tried some mixes but didn’t get the results I wanted. I think the key was that it was injected and soaked in the brine for 14 days.
1/2 to 3/4 cup Kosher Salt
1/4 tsp per lb. of meat Sure Cure
1 gallon of water for 5 lbs. of meat
1/4 cup brown sugar
1/8 cup maple sugar
3 TBSP real maple extract
Mix everything together. I inject the loin which I net in a bag, then pour the rest of my liquid in to cover the meat a vacuum seal. You can just put it in a zip lock bag. Refrigerate, turning every couple of days for 14 days, remove from liquid, rinse, then fill the bag with cold water and refrigerate overnight again to equalize the salt levels. Remove, and rinse. Smoke at around 180-200 degrees for six hours and then crank up the temperature to 225 degrees for anther two hours or until the internal temp hit 150 degrees.Threw a whole brisket in the smoker today while working on the tractor. I cubed up the point for burnt ends. The flat was great, but the burnt ends were meat candy. I hit it hard with cracked black pepper and garlic. Tasty with a little kick.
Finished burnt ends with my homemade sauce.“You never really die until you end up on the wall at a Cracker Barrel”
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Man, fire, and meat… That looks great
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Just worked on some hot dogs and bologna, as well as some snack sticks but it won’t let me upload a picture, any other issues like this?
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