Recent content by Cody_Mack

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  1. Cody_Mack

    Picanha!

    There is a definite technique to prep and cook of that cut, and from what I have read, you nailed it; cut with the grain and into steaks, then cut across the grain to consume. I have yet to try it and I think that is on the menu for the second cook on my Windwood Pro, tonight! HEB normally has...
  2. Cody_Mack

    Windwood Pro 36" Added to the Stable

    Picking it up tomorrow. Found great value and performance in my first Camp Chef, so I am excited about this one. Tired of dealing with the quirks of the MB Gravity-feed 1050, for not much added flavor...Ha! (sorry if you love yours...lol) I have some EOR in the maranade for Jerky, and have a...
  3. Cody_Mack

    How Long to Cold-Smoke?

    Excellant tips, @indaswamp! Definitely will start using dust vs pellets.
  4. Cody_Mack

    How Long to Cold-Smoke?

    This is my first attempt to cold-smoke. Temps in SE Texas don't offer year round opportunity to cold smoke, but this time I planned better. Have a dry-cured belly for 16 days, let dry in the fridge for a day, then started the smoke. Friday Day 1 was mostly in the 50s and I smoked for 5 hours...
  5. Cody_Mack

    Injection vs Brining a Turkey

    Thanks, yeah I figured that. Guess I'll have to "buy a ham, get a turkey!" Cause the injected/brined turkey is definately happining!
  6. Cody_Mack

    Injection vs Brining a Turkey

    Dreaming here, but two days is not enough to make a ham from cure/injected brined butt, right? I totally forgot I was going to do that, as I did last year, and it was amazingly good!
  7. Cody_Mack

    Smoking Eye of Round for deli sliced sandwitches

    I smoked a few hours to IT 130 then Sous Vide for 24 hours. Very very good! Basic seasoning of SPOG
  8. Cody_Mack

    Roast Beef. Cold smoke then SousVide

    @SmokinEdge I am having difficulty with this still. You’re saying we are flirting with danger by never cooking over 131F past four hours? I can relate to that but this site and others are filled with recipes cooking in the SV for days at these low temps. I also understand pasteurization, but...
  9. Cody_Mack

    Chicken dry cure with nitrite

    My wife will hardly touch any of my "craft" meats! Maybe jerky but that's about it.
  10. Cody_Mack

    Freeze after curing/before smoking?

    Any other way y’all like to cook these other than smoking? The Cure inserts flavor and texture and color, so smoking seems the logical method, but what are some other ways they can be enjoyed? I cannot get my wife warmed up to any of my craft meats; I guess she don’t trust me or the method.
  11. Cody_Mack

    Freeze after curing/before smoking?

    Yessir, thank you!
  12. Cody_Mack

    Freeze after curing/before smoking?

    Bumping this thread cause I have a similar scenario. Four pork tenderloins in a dry cure, all in the same gallon zip-lock bag. Life gets in the way so fridge cure extended to 14 days. Then life got in the way again and I didn't see a smoking window anytime soon, so the whole bag went from the...
  13. Cody_Mack

    (Is there such a thing as...) Candied Pork Tenderloin?

    I have two pork tenderloins in a cure; nothing special just cleaning out the freezer. The cure is a little maple-syrup infused which adds a hint of sweetness. But I am wondering how to take it to the next level when smoking, to wow some guests at a family party this Friday. Some special...
    • Cody_Mack
    • Thread
    • cured pork tenderloin
    • Replies: 1
    • Forum: Pork
  14. Cody_Mack

    Whats everyone's Christmas meal plans?

    Cheese Enchiladas, Grandma's Beef Enchiladas using Flour Tortillas, Beans, Rice, Guacamole, Rick's Soon-To-Be-Famous Salsa and Candied Jalapenos, Cheese Dip, Tamales, and on and on.... Sopapilla cheese cake for the Mexican theme, and Southern Pecan Pie, cause that's my fave!
  15. Cody_Mack

    Stuffed Pork Tenderloin on the PBC

    Beautiful color on the pork. Is there a method or video how to cut one of these for stuffing it? Trying to get my wife to eat more pork, and she might like this one!
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