What's your next Meat Project?
-
good looking
-
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.
-
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.
-
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.”
-
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
-
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.
-
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
-
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!
-
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.
-
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.”
-
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.
-
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
-
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.
-
Snack sticks with lava jack cheese and polish sausage with cheddar.
-
Grimpuppy Nice polish, I am going to make some when I find some cheap pork butts.
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
