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Chicken dry cure with nitrite
My wife will hardly touch any of my "craft" meats! Maybe jerky but that's about it. -
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. -
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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... -
(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... -
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!- Cody_Mack
- Post #59
- Forum: Blowing Smoke Around the Smoker.
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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!- Cody_Mack
- Post #9
- Forum: Grilling Pork
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Curing Chicken Breast
Gosh, seems like a lot of Cure! How many breasts? -
Amish White Sandwich Bread
Made this yesterday for turkey sammies last night, with the last of stuffing and casseroles....yummy! Also makes excellent toast the next morning! -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
Well my ham turned out very good; thanks @daveomak and many others. Everyone enjoyed it, even my wife who is just a little leery of my 'meat-crafting experiments'...lol. I cooked to 145F and held there for the safety factor. No one commented on the texture, but I did talk with my B-I-L about it... -
Low-Budget Slicer Not Performing
Follow up - made Loin-Ham for Thanksgiving and when I sliced I made more attention to not forcing the meat through the blade. Worked pretty well. Thanks all for the suggestions.- Cody_Mack
- Post #35
- Forum: Slicers, Grinders, Tools, Equipment
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Low-Budget Slicer Not Performing
Good looking meats; especially that bottom one...!- Cody_Mack
- Post #34
- Forum: Slicers, Grinders, Tools, Equipment
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HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
Thank you, Sir. Your presentation is always appealing. And I'm sure, flavor to match! :emoji_stuck_out_tongue_winking_eye: -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
I can see you use netting. I was looking at those and believe I need Size 16 for loins. Sound about right? And Size 20 for butts. -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
For sure, up to 14 days normally. This was an afterthought after I read discussions on doing loins as well as butts, for Thanksgiving. So I'll go with the short cure this time. -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
I injected my 5 lb fresh loin tonight. Y'all think four days will produce something good? Smoke it Wednesday? -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
Yes, our H‑E‑B carries it, and I used on the Butt -
HAM.... easy peasy... no mess.... DISCLAIMER.. MONEY...
Thank you, I'll stick with that one then.
