What did everyone cook today?
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
processhead looks great Paul! How long did that cure, seemed pretty short? Do you have a good timing for a pumped cure? Iām kinda guessing for mine, thx!
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
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Deepwoodsbutcher wow that looks great.
GWG8541 thanks!
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processhead looks great Paul! How long did that cure, seemed pretty short? Do you have a good timing for a pumped cure? Iām kinda guessing for mine, thx!
4 days cure time on this one. Random samples tasted while slicing all had uniform flavor, color and juiciness, although slices at each end of the loin were a bit dryer than the ones half an inch in.
For a dry cure I usually figured 1/2 to 1 inch penetration per day.
Since this was pumped with wet cure, the cure time is shortened significantly.
When ever you bring the cure inside the meat, it is no longer only penetrating from the outside in, it is also penetrating from the inside out as well.
Plus, a cure in solution is going to move through the meat more readily than a dry cure that is relying on only the juices in the meat for osmotic movement of the salt, sugar, and nitrite.Paul
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4 days cure time on this one. Random samples tasted while slicing all had uniform flavor, color and juiciness, although slices at each end of the loin were a bit dryer than the ones half an inch in.
For a dry cure I usually figured 1/2 to 1 inch penetration per day.
Since this was pumped with wet cure, the cure time is shortened significantly.
When ever you bring the cure inside the meat, it is no longer only penetrating from the outside in, it is also penetrating from the inside out as well.
Plus, a cure in solution is going to move through the meat more readily than a dry cure that is relying on only the juices in the meat for osmotic movement of the salt, sugar, and nitrite.processhead thanks Paul, I started mine the same day as you I think so I will probably cook it up tonight and see how it goes, hope mine turns out as good as yours looks! Thanks for your great notes on the pork loin you made elsewhere.
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Tex_77 said in What did everyone cook today?:
processhead are you making Canadian bacon out of that?
This will all be sliced and packaged. We like it mostly served cold for sandwiches and to set out with other charcuterie-type dishes.
Some of will end up as pizza topping and some of it will be shared with family and friends.I showed the slicer so no one mistakenly thinks I hand sliced that whole loin.
processhead Youāre hilarious with the āslicer statementā. Just a Note: I used that knife to hand slice pork tenderloins and it can produce thin cuts if necessary. Itās a really nice product for many future events.
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher
Nicely prepared and photographed. That looks absolutely delicious. Some time can you share how you did the ālamb baconā? -
Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher very nice. looks delicious.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
hey vegetarians, my food poops on your food!
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Deepwoodsbutcher
Nicely prepared and photographed. That looks absolutely delicious. Some time can you share how you did the ālamb baconā?processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
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Iām frustrated. I took a pic to try and post it. Nothing elaborate, just some brats on the grill. Sometimes I just want to post a pic of a big bowl of popcorn to keep it real.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher what a unique and deliscious sounding dish. Looks great too. Canāt see ever getting that at a restaurant, too special!
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Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
Deepwoodsbutcher Wow. Now youāre showing off and thatās a very good thing. Never had lamb bacon or knew it was a āthingā. Yay for you.
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processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
Deepwoodsbutcher said in What did everyone cook today?:
processhead the lamb bacon was made when I was working commercially. We used the same recipe as doing pork belly. It was a house made wet brine, injected and smoked as you would with pork. We did the same in making beef bacon. Nothing too fancy.
I donāt think I have ever had any cured lamb products before. I just imagine it as being quite different than pork or beef.
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made 25 pounds of brats today. Half are WI brats ( craisins, wild rice and cheddar) and half I tried buffalo blue cheese. I started with blue ribbon brat mix and added hi temp blue cheese and franks buffalo powder. Too tired to cook one tonight so I will try them in the morning, they do smell good tho.
kyle great looking brats, what a pile if goodness! The craisins one sounds fantastic to me.
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