What's your next Meat Project?
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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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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?
Surg I inject my loin roasts then sous vide them to 130 degrees and finish them either on the grill or oven to 140 to 150 degrees. The chops I would brine
and seal in a bag if you are looking for something like a ham chop. Got to let them sit for at least 6 or seven days then rinse them a couple of times and give them a light smoke, then grill. -
Surg I inject my loin roasts then sous vide them to 130 degrees and finish them either on the grill or oven to 140 to 150 degrees. The chops I would brine
and seal in a bag if you are looking for something like a ham chop. Got to let them sit for at least 6 or seven days then rinse them a couple of times and give them a light smoke, then grill. -
RON PARRISH If you have too many I’ll drive down and take them off your hands.
GWG8541 LOL! I have 3 grandsons that gobble them up real quick
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Surg I inject my loin roasts then sous vide them to 130 degrees and finish them either on the grill or oven to 140 to 150 degrees. The chops I would brine
and seal in a bag if you are looking for something like a ham chop. Got to let them sit for at least 6 or seven days then rinse them a couple of times and give them a light smoke, then grill.johnsbrewhouse My wife and I decided that 145° is the perfect temp for pork.
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Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.RON PARRISH said in What's your next Meat Project?:
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.Holy Cow Ron!!! That looks flipping delicious
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RON PARRISH said in What's your next Meat Project?:
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.Holy Cow Ron!!! That looks flipping delicious
Dr_Pain They are really good! I added high temp ghost pepper cheese in them. Spicy but not over bearing. Might be my new favorite!
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Was debating the Mandarin teriyaki. Was thinking I would do half a batch for the fam and add some high temp ghost pepper cheese for a sweet and spicy kick for myself and friends. Anybody have opinions of the mandarin teriyaki.
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Surg I inject my loin roasts then sous vide them to 130 degrees and finish them either on the grill or oven to 140 to 150 degrees. The chops I would brine
and seal in a bag if you are looking for something like a ham chop. Got to let them sit for at least 6 or seven days then rinse them a couple of times and give them a light smoke, then grill.Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
“A smooth sea never made a skilled sailor.”
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Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
Surg Nice looking hunk of ham, I’m thinking about an omelet now.
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Brined some per your suggestion. Came out great. A bit salty but perfect on a sandwich. Thanks.
Surg Looks good, you may have to play with your brine or try soaking them in a warm water rinse prior to cooking to rid the saltiness
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RON PARRISH said in What's your next Meat Project?:
Ordered stuff for this 2 months ago . Finally got to it. 20 lbs hatch chilly brats.Holy Cow Ron!!! That looks flipping delicious
Dr_Pain these are one of my favorite seasonings. Love em.
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Snack sticks with lava jack cheese and polish sausage with cheddar.
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Grimpuppy Nice polish, I am going to make some when I find some cheap pork butts.
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