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Brine Cured and Enhanced Pork Rib Roast ~ Foamheart - Page 2

post #21 of 37
Got ya. I love using in my vertical smoker but its bigger than a MES.
post #22 of 37
Great looking chops!drool.gif:
post #23 of 37
Thread Starter 
Quote:
Originally Posted by c farmer View Post

Got ya. I love using in my vertical smoker but its bigger than a MES.

 

I had nothing but trouble getting air flow across my MES40, serious problems.

 

I have used the oval tube now two or three times in the 40 and a couple in the 30, but all were with the vent stack extension also. You need not worry about it going out, I need to figure how much to regulate it.

post #24 of 37

Foam that looks great sorry for being late to the party. Did it have a real hammy taste? I have a few from the whole loins I bought.

Richie

 

:points:

post #25 of 37
Thread Starter 
Quote:
Originally Posted by b-one View Post

Great looking chops!drool.gif:

 

Thank you, Hard to mess up a pork chop!

post #26 of 37
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Foam that looks great sorry for being late to the party. Did it have a real hammy taste? I have a few from the whole loins I bought.

Richie

 

:points:

Thanks Richie. taste Hammy, not so much.

 

Occassional you get a bite and it makes you think of ham, without overwhelming the taste. At 4 days the outer texture was just starting to change. It was really good. I highly recommend it.

 

I think whole loins would be a bit different. If you'll note the pictures the loin portion is still untouched by cure. Its why you know to inject it, to make a Canadian Bacon.

post #27 of 37
Quote:
Originally Posted by Foamheart View Post
 

Thanks Richie. taste Hammy, not so much.

 

Occassional you get a bite and it makes you think of ham, without overwhelming the taste. At 4 days the outer texture was just starting to change. It was really good. I highly recommend it.

 

I think whole loins would be a bit different. If you'll note the pictures the loin portion is still untouched by cure. Its why you know to inject it, to make a Canadian Bacon.

Kevin the pieces I have are about the same size as your.Just need some better weather here Thanks 

Richie

post #28 of 37
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Kevin the pieces I have are about the same size as your.Just need some better weather here Thanks 

Richie

 

"Neither snow nor rain nor heat nor gloom of night stays these few great people from the long joyous completion of their chosen meats."~ Hallelujah and Amen !!

 

That's the banner over the front door of the Right Reverent Brother Foamie's Tabernacle & Grill.

post #29 of 37

Hey Kev.... Is it okay if I steal THIS RECIPE? Nice tutorial. Happy you have your computer up n running.  points

 b

post #30 of 37
Thread Starter 
Quote:
Originally Posted by BDSkelly View Post
 

Hey Kev.... Is it okay if I steal THIS RECIPE? Nice tutorial. Happy you have your computer up n running.  points

 b

 

Thank you sir. On the road again? 

 

Well........... It did work. I tryed the same thing again today as for the game day tidbits. It doesn't work the same. I think my PC has gremlins! Today it sent the pictures to windows 10, and wouldn't let me pick my location like it did yesterday. I guess I have more studying to do. 


Edited by Foamheart - 2/7/16 at 11:00pm
post #31 of 37
Great looking chops! Nice ce smoke!

POINTS!!!!
post #32 of 37
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

Great looking chops! Nice ce smoke!

POINTS!!!!

 

Thank you Case

post #33 of 37

Fine looking pork!

 

Points for a great smoke.

 

Disco

post #34 of 37
Thread Starter 
Quote:
Originally Posted by Disco View Post
 

Fine looking pork!

 

Points for a great smoke.

 

Disco

 

Thank you my friend.

post #35 of 37
I almost drove off the road looking at those lol points.gif
post #36 of 37
Man, Kevin. That is an awesome load of meat that absolutely looks wonderful. I have a crown roast in the freezer, waiting for some better weather.

Thanks for sharing, Joe. points.gif
post #37 of 37
Thread Starter 
Quote:
Originally Posted by Jetsknicks1 View Post

I almost drove off the road looking at those lol points.gif

 

Thank you. Its just uncut pork chops. I like 'em that way though.

 

Look at the pictures when ya stop. Nothing here is even worth a chance of a problem.

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