Recent content by doongie
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Any thoughts about how this went wrong?
I got some Cero Mackerel from a friend with the intent to smoke it. It was frozen in water in a large ziplock bag. There were 4 filets totaling 5 lbs, skin on. I thawed them in the fridge over a couple days, and changed the water once. I patted it dry, and used a dry brine I saw in a post... -
Question about making brats.
While I am not a sausage maker, I am from Wisconsin, and have been eating bratwurst since the 70’s. I think it’s important to note, bratwurst is not a very specific definition, it is sort of like the term “sausage” in that it can include a wide variety of styles. In Germany I ran into brats... -
How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1?
Quite honestly, I’m a real greenhorn in terms of curing. I can taste a significant difference between the meat I cure with sugar and what I cure without. That doesn’t support either theory though. I would think dissolved sugar would be reabsorbed. It seems even the deep interior of the meat... -
How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1?
What I’ve read here makes a certain amount of sense to me, the sugar help deliver the cure into the meat, so using maple sugar would deliver the maple flavor with it. it’s interesting that you me tion fenugreek can provide a maple flavor, I may look into that. -
How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1?
No anti caking agents. The only ingredients in the dust are sugar, milk, maple syrup, butter, and pecans. 1 cup of sugar and 1/2 cup of maple syrup, with syrup being 60% sugar this totals about 1-1/3 cup of sugar. 2/3c milk and 2 Tbsp butter. I would put this dust at about 60–70% sugar, and... -
How Do Ingredients Other Than Salt And Sugar Affect Curing With Prague Powder #1?
I have read in this forum about getting a better maple flavor in Canadian Bacon by using maple sugar as part of a dry cure mix, using syrup seems to not give quite the amount of flavor others are looking for. My mother mentioned that she was trying to make some pecan pralines, but they got to... -
Pork Day!
Wife needed some pulled pork for work, decided since we’re making one, might as well make one for us too. Loaded a 4 lber and a 6 lber in the smoker this morning. The loin is from a local Berkshire producer. My first attempt at Canadian Bacon. Been curing for a week with a little bit of Texas... -
Back Bacon Ideas
I dry cure venison to smoke and make like dried beef (like bearcarvers dried beef), and instead of plain salt I use a beef dry rub from Angelo’s BBQ in Ft Worth TX., figure it’s 50% salt (I asked and they told me it was approx that). I imagine their pork rub would produce an excellent result on... -
Dried Venison Loin
Just made a new batch yesterday. The top 2 are whitetail backstraps. Yes, they’re small, I cut them in smaller pieces to fit in the freezer better. The bottom 4 are Pronghorn backstraps from New Mexico. A friend of mine went out there to film a friend of his hunting and was given some of... -
Cheese Test (Strange Taste Buds ??)
Being from Wisconsin, I’m a little bit of a cheese snob, and it’s easy to forget that other parts of the country don’t have the widely varied selection in the grocery stores that we take for granted. I know we ate it when I was a kid, but I can’t tell you the last time I had velveeta, could be...- doongie
- Post #59
- Forum: General Discussion
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What's a Picanhas and what's better about it.
I’ve not cooked one yet, but been meaning to try it. I’ve had it in Brazilian steakhouses in the US and Mexico, and it’s one of the best cuts I’ve had the pleasure of eating. I think they use just coarse salt for seasoning. I’ve not investigated the cooking process in detail. I suspect the... -
Beef Brisket Bacon Experiment: Success!! (Pics)
“Both slabs were seasoned with Jeff's Texas rub. Being that the rub has a considerable amount of salt in it I backed off with the calculated salt in the cure by a couple of grams.” The rub I use is about 50% salt, so I set the digging dog calculator to 4% salt and it gives me the right amount... -
Feeding deer in Pennsylvania???
From my brief internet search, it appears feeding deer is not currently illegal in PA, but I am unfamiliar with the PGC and how to navigate their information. Following are a couple quotes from the linked web page. One would think if anything had happened since all the meetings in 2019, it...- doongie
- Post #10
- Forum: General Discussion
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Dried Venison Loin
I completely understand, I also had a hard time with the decision, but it is the leanest cut, cures quickly, and dries relatively quickly. Plus my wife will eat it. If one were to break down a larger lean roast into smaller cuts it would probably be fine, but a full 3 lb roast may have issues...
