What's your next Meat Project?
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Pivodog nice links. Strong work.
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Dr_Pain those look great
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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 So I cooked the very end pieces of this on Saturday over the fire. I thought 90 seconds on each side would be perfect. Well it was way too much time. It was closer to a medium doneness, which I know I know is overcooked. Hey it happens! The “steaks” that came from the ends were pretty darn small. However, good news is that we were able to tell how supple the meat was. We could tell they had a more in depth flavor and was pretty tender. As I told my wife, I can’t wait to cook one of the full size steaks and not mess it up!
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
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Nice looking product HerbcoFood
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
HerbcoFood Looks good.
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HerbcoFood That looks to have been a huge pork loin you started out with. Looks great.
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
HerbcoFood that looks great!
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
HerbcoFood good looking pork loin
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HerbcoFood That looks to have been a huge pork loin you started out with. Looks great.
processhead Yeah it was right at 8lbs, I only had enough curing salt to do a 4lb batch. I will have to order some from the onlines as my local Academy is completely out of it.
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very nice
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
HerbcoFood that looks delicious!!! I am doing a lonzino Canadian Bacon and looking at your results it puts my mouth in overdrive
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HerbcoFood that looks delicious!!! I am doing a lonzino Canadian Bacon and looking at your results it puts my mouth in overdrive
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats. -
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.RON PARRISH - Looks great
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Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.RON PARRISH nice looking brats
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good looking
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I finally was able to get to my parents house to use my dads deli slicer. The meat came out a little salty, but I can tell once you add other foods around it, it’ll be supple. I think next time I am going to add more maple syrup, I want it to be a little sweeter.
HerbcoFood That is a seriously good looking supply of Canadian Bacon you have there. I have been wanting to d a few as soon as the loin prices get back down at least a little closer to normal.
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Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.RON PARRISH If you have too many I’ll drive down and take them off your hands.
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So I broke down a pork loin into thin chops that I will be doing char Siu style, thick chops and a sirloin roast. Thinking I will do at least some of the thicker chops and/or the roast sous vide but wanted to dry cure and smoke something. Was thinking of doing a dry equilibrium cure kinda like I do for belly bacon but wasn’t sure if that would be better done to the roast or to the chops. Also read a lot about brining and debating doing that. My past experiences with brine have been salty so was leaning toward dry cure and vac seal for a few days. Plan to smoke at least briefly after cure so I was thinking a roast may not dry out as much. I have never injected meats but open to that idea as well as it means I can by a new toy. Curious what your thought are?
“A smooth sea never made a skilled sailor.”
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