Recent content by Cody_Mack
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~5 days from Picnic to Ham....
Never mind I found the answer in another ham post of his. Do not use the stock weight for calculating cure and salt et al.- Cody_Mack
- Post #28
- Forum: Meat Selection and Processing
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~5 days from Picnic to Ham....
Is Dave saying you do not add the weight of the 10% stock to get total weight? Because it is injected and not swimming in a brine?- Cody_Mack
- Post #27
- Forum: Meat Selection and Processing
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A two inch thick porkchop
That's gorgeous! I can't get my wife to eat much pork. It's pretty much a battered and fried thin-bone-in chop or nothing! I'll take that 2" thick chop and throw it in the cure and then smoke it!- Cody_Mack
- Post #6
- Forum: General Discussion
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Curing Individual Pieces....Together....
Thinking about curing and smoking a bunch of pork tenderloins, just to have on hand, and to give away as gifts, etc. Would rather do a wet cure in this case, just to save effort seasoning each one separately. If I want to do 12 in a large pot, do I calculate like normal; total weight of meat... -
Eye of the round
Well I went ahead and mixed up a cup of beef broth and added some basic seasonings and worchestershire sauce and .4% STTP. Tried to inject this but it had extreme back pressure trying to push the plunger...seems like more squirted out into the kitchen than stayed in the meat. So I just spot... -
Eye of the round
How much total liquid should I inject? 10% of weight? And how much STTP? .4% I have a 2.33# EOR I need to cook or freeze. -
It's Hatch Time
Thank you. Sir! Figured best to ask first...- Cody_Mack
- Post #46
- Forum: Chili, Soups, and Stews
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It's Hatch Time
What if I take a fresh one, stuff it and wrap with bacon (like a popper) and grill. What will happen to the skin? Will it separate and be all like plastic, or will it also roast and be more like a good boudin with the skin?- Cody_Mack
- Post #44
- Forum: Chili, Soups, and Stews
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It's Hatch Time
In my experience (and have read numerous times) they are super easy to peel if you leave the skins on after roasting, packed and sealed.- Cody_Mack
- Post #43
- Forum: Chili, Soups, and Stews
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Strong coffee
I do pour-over in a small container. I have a precise-temp water kettle and use a scale for exact water/coffee ratio. I experience a pleasurable cup even with name-brand coffees, and more so with gourmet brands.- Cody_Mack
- Post #60
- Forum: Blowing Smoke Around the Smoker.
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It's Hatch Time
What's the best way to get these (individuals) from green to red?- Cody_Mack
- Post #38
- Forum: Chili, Soups, and Stews
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It's Hatch Time
Now you got my attention with that one...that is how I really enjoy chiles; making a sauce! Such a unique flavor that you don't get from any other ingredient, or even cuisine for that matter. What I have on hand right now is fresh, mostly green and some red. I am going to roast them probably...- Cody_Mack
- Post #36
- Forum: Chili, Soups, and Stews
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It's Hatch Time
Brian, sorry to not follow-up...you know how life gets in the way of fun sometimes? Well it seems I get more than my share of that, because it did, again! Anyhow, I haven't decided on a recipe yet. They all look so good! Thanks so much for the suggestions!- Cody_Mack
- Post #35
- Forum: Chili, Soups, and Stews
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It's Hatch Time
Very nice! Looks like competition quality for sure! And the money shot on that smoked pork...mercy!- Cody_Mack
- Post #10
- Forum: Chili, Soups, and Stews
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It's Hatch Time
Thank you! The Stew looks very good, pretty much what I was thinking...- Cody_Mack
- Post #8
- Forum: Chili, Soups, and Stews
