I have a couple of 4 lb. chuck roasts that I was going to smoke for Christmas but, due to unforeseen circumstances, I won't have the time.
Plan B is to cold smoke the roasts (local temp will be below freezing the whole time) tonight and then throw them in a crock pot (I know, blasphemy) first...
I've done tons of regular jerky and just ordered a gun for making jerky out of ground meat that should be here soon. I've been reading posts about ground jerky and have a couple of questions:
My typical recipe has about 5 oz of liquid ingredients per pound of pre-dried meat. Probably overkill...
Ran across something called pork floss on a website - sounds intriguing. It's typically an asian dish but I don't see why the ingredients couldn't be altered to make it more Q-like.
Can be dried in a wok or, more easily, in a bread...
A buddy of mine told me he had some and brought them to work. I was intending on cold smoking them and then dehydrating them but here's what I was given (at least 50 just like this - skin getting soft and dry veiny looking). Can they be saved? Could I blanch the skin off? Advice needed!!
I’ve seen a lot of pictures on here where folks are taking the internal ingredients all the way to all four edges pre-roll. Usually, when I try to stuff 10 pounds of s#!7 into a 5 pound bag, it blows out like a tater biscuit with sour cream all over it. So…I usually only put ingredients about...
1/2 gallon apple juice
cup of salt
large onion rough chopped
5-6 cloves garlic smashed
Bring mixture to a boil to let everything meld.
Brine away adding enough water to cover bird.
My buddy and I were considering coming up with a recipe for Pulled Pork Cakes similar to Crab Cakes. Obviously, some modifications would have to be made (BBQ sauce for worcestershire, for instance) but it sounds intriguing.
Anyone ever try anything like this or know of a recipe (a cursory site...