What's your next Meat Project?
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processhead said in What's your next Meat Project?:
What all goes in your brine?
I see the garlic cloves but that’s all I can ID.Water, salt, pink salt, raw sugar, maple syrup, sage, and garlic. The recipe also called for thyme, but we aren’t fans of thyme.
Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
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Sounds like the cure I made for my lonzino (Canadian Bacon). I am not a huge fan of thyme either except with chicken confit
Dr_Pain That there is fancy, I won’t be doing some like that!!
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processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
HerbcoFood said in What's your next Meat Project?:
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
Interesting…… please post some after pic.
Got mine curing in the chamber
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Just made the brine for the pork loin to get the pork loin cured…
HerbcoFood Is the loin bone-in or boneless?
Dr_Pain That looks like it will be good. Please post pics when you slice them, both of you.Paul
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HerbcoFood Is the loin bone-in or boneless?
Dr_Pain That looks like it will be good. Please post pics when you slice them, both of you.processhead Boneless.
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HerbcoFood Is the loin bone-in or boneless?
Dr_Pain That looks like it will be good. Please post pics when you slice them, both of you.processhead Absolutely!! I’ve been experimenting a bunch since I finally got my meat locker dialed in just right. So far I’ve made traditional salamis but this weekend I decided to go BIG! Those two salamis are in some 81mm casing ROFL!
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I have now safely put the meat away to cure in the brine, just now wait to get a beautiful smoke bath Saturday morning.
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I had forgotten about my buddy for some reason bought me an entire NY strip and the umai dry aging bags to see how it works. Well today was day 45 of being aged, so I cut 1.5" steaks. I will reverse sear two this weekend to see how supple they taste. My smoker will be blowing and going Saturday for sure. The fat feels very buttery and the meat is super soft.
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HerbcoFood said in What's your next Meat Project?:
processhead No, sits for three days in the brine, one day on a rack drying out in the fridge, then Ill cold smoke it to 150°.
Interesting…… please post some after pic.
Got mine curing in the chamber
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I have now safely put the meat away to cure in the brine, just now wait to get a beautiful smoke bath Saturday morning.
HerbcoFood quick question for you… do you cut the pellicle off or are you one that likes to eat that leathery “funk”?? I normally trim and grind the rind to add to spaghetti or chilis. It add a little texture and a little funk and I like it.
I can convert my meat locker back and forth between dry aging and curing (using the controllers). I dry age during the winter and early spring season (because it is less demand on the compressor to maintain the temps) and cure meat during the summer and fall season. I put away a bunch of steak away (45 and 60 days) and when I have enough stock I just start making salamis and stuff.
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I had forgotten about my buddy for some reason bought me an entire NY strip and the umai dry aging bags to see how it works. Well today was day 45 of being aged, so I cut 1.5" steaks. I will reverse sear two this weekend to see how supple they taste. My smoker will be blowing and going Saturday for sure. The fat feels very buttery and the meat is super soft.
HerbcoFood oh man that looks good. I am sure that you will enjoy them. My brother uses the Umai bags and is happy with them.
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HerbcoFood quick question for you… do you cut the pellicle off or are you one that likes to eat that leathery “funk”?? I normally trim and grind the rind to add to spaghetti or chilis. It add a little texture and a little funk and I like it.
I can convert my meat locker back and forth between dry aging and curing (using the controllers). I dry age during the winter and early spring season (because it is less demand on the compressor to maintain the temps) and cure meat during the summer and fall season. I put away a bunch of steak away (45 and 60 days) and when I have enough stock I just start making salamis and stuff.
Dr_Pain said in What's your next Meat Project?:
pellicle
I left it on there, so I can easily still try one with it left on there.
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HerbcoFood oh man that looks good. I am sure that you will enjoy them. My brother uses the Umai bags and is happy with them.
YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
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I had forgotten about my buddy for some reason bought me an entire NY strip and the umai dry aging bags to see how it works. Well today was day 45 of being aged, so I cut 1.5" steaks. I will reverse sear two this weekend to see how supple they taste. My smoker will be blowing and going Saturday for sure. The fat feels very buttery and the meat is super soft.
HerbcoFood man those look great
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YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
HerbcoFood I am thinking about leaving one of the straps whole this season. During camp we cook one side up, I think I will keep the other for a little bit of experimentation. Thanks for the idea.
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YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
HerbcoFood that sounds really interesting.
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HerbcoFood I am thinking about leaving one of the straps whole this season. During camp we cook one side up, I think I will keep the other for a little bit of experimentation. Thanks for the idea.
YooperDog You’re welcome, I like trying different ways to cook wild game. Got keep things hot and fresh when it comes to the culinary desires.
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YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
HerbcoFood said in What's your next Meat Project?:
YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
Having done a few dry aging I wonder how the venison (being so lean) would turn out? I’ve tried a few select beef experiment and always found that more intramuscular fats gave me the better results. The best thing about dry aging beef is that it make the meat “beefier”. I wonder if that applies to wild game as well?
If you do try the experiment please update us. Definitely interested
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HerbcoFood said in What's your next Meat Project?:
YooperDog I am now thinking I maybe I should do a venison backstrap…all we have it time!
Having done a few dry aging I wonder how the venison (being so lean) would turn out? I’ve tried a few select beef experiment and always found that more intramuscular fats gave me the better results. The best thing about dry aging beef is that it make the meat “beefier”. I wonder if that applies to wild game as well?
If you do try the experiment please update us. Definitely interested
Dr_Pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It’s been done, just this is one way I haven’t seen it done.
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Dr_Pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It’s been done, just this is one way I haven’t seen it done.
HerbcoFood said in What's your next Meat Project?:
Dr_Pain I know people up north dry age deer/elk in their garages during the winter. I know there is literature out there about dry aged venison. Heck I know a lot of people dry age whole deer quarters here in their fridge. It’s been done, just this is one way I haven’t seen it done.
That’s awesome! I am not a hunter so I don’t have much experience with testing new venison recipes or cooking techniques. My main experience is when a patient comes in with a backstrap or some sausages and it happens infrequently enough that I normally just cook the backstrap the standard way I know my family will like. I will have to do some reading to see what the consensus on taste and texture of the meat is.
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