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Recent content by CZN

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  1. CZN

    Cure vs silver skin and fat?

    Thank you. Totally makes sense with the bellies, I didn't even think of that. Cheers!
  2. CZN

    Cure vs silver skin and fat?

    Thank you. Im curing loins for Canadian bacon. When you remove the fat for Black Forest Ham, is that just for texture preferences?
  3. CZN

    Smoked candied salmon

    @forktender , I too would love to try your recipe! I've been smoking salmon for about 40 years and love trying new flavor profiles. And of course I'll keep it under wraps. Much appreciated!
    • CZN
    • Post #15
    • Forum: Fish
  4. CZN

    Cure vs silver skin and fat?

    How much fat and silver skin, if any, do you remove when curing your pork loins? Is it necessary to remove some strips of fat and silver skin to allow the cure to penetrate into the meat or is it not necessary? Cheers!
  5. CZN

    My 2nd ( really first ) Porkstrami , and I must say Glad I did it twice, Only took a little over a month to do.

    Looks phenomenal and excellent writeup! Thank you for the inspiration!
    • CZN
    • Post #60
    • Forum: Pork
  6. CZN

    Thinking about corning some shanks

    @SmokinEdge , I recently did some pork loins that I cured using @JC in GB 's method of adding 10% of the meat weight in water to the cure, mixing thoroughly and adding to a vac bag with the meat before going into the chamber vac. The method you describe above differs in that while his cure is...
  7. CZN

    My First Mortadella

    That looks great! Well done!
  8. CZN

    Smoked and Sous Vide Loin for Sandwiches

    i didnt, these are just sliced from the fridge. I made one today with the cold deli meat and a thicker slice that i fried up, ham on ham was good!
    • CZN
    • Post #12
    • Forum: Pork
  9. CZN

    Smoked and Sous Vide Loin for Sandwiches

    Thank you! They go down easy, that's for sure:)
    • CZN
    • Post #9
    • Forum: Pork
  10. CZN

    Smoked and Sous Vide Loin for Sandwiches

    It worked very well and I'll be using it again tomorrow. Thank you!
    • CZN
    • Post #8
    • Forum: Pork
  11. CZN

    Smoked and Sous Vide Loin for Sandwiches

    Thanks all! And thank you too for sharing your knowledge and answering questions when we have them, much appreciated! After sharing with a few happy friends I've got another 15kg coming tomorrow and will do it all over again. Cheers
    • CZN
    • Post #7
    • Forum: Pork
  12. CZN

    Smoked and Sous Vide Loin for Sandwiches

    I took @JC in GB 's suggestion of using 10% of the meat's weight in water to mix my cure which was 2% brown sugar, 2.2% salt, .25% prague power. I mixed the cure ingredients with the water then added to a vac seal bag with the meat. Into the fridge for 12 days, turning and massaging daily. Then...
    • CZN
    • Thread
    • pork loin ham sous vide
    • Replies: 11
    • Forum: Pork
  13. CZN

    Do you guys put any cure salt into your deli meats that you smoke and slice ?

    This is the ChefSteps recipe I've ben using to make deli turkey and it uses a cure. When I make deli ham from pork loin I also use cure to give it a more hammy texture.
  14. CZN

    If you're on the fence about trying, Sous vide

    smoking and grilling with sous vide is amazing! Pork tenderloin loin is phenomenal, ribs, butt and brisket are also great. Lots of resources online, highly recommend it!
  15. CZN

    freezing hot smoked salmon

    We've been vac sealing and freezing dry brined, hot smoked salmon for years and its great. Freeze away!
    • CZN
    • Post #8
    • Forum: Fish
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