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  1. Cody_Mack

    ~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.
  2. Cody_Mack

    ~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?
  3. Cody_Mack

    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!
  4. Cody_Mack

    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...
  5. Cody_Mack

    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...
  6. Cody_Mack

    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.
  7. Cody_Mack

    It's Hatch Time

    Thank you. Sir! Figured best to ask first...
  8. Cody_Mack

    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?
  9. Cody_Mack

    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.
  10. Cody_Mack

    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.
  11. Cody_Mack

    It's Hatch Time

    What's the best way to get these (individuals) from green to red?
  12. Cody_Mack

    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...
  13. Cody_Mack

    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!
  14. Cody_Mack

    It's Hatch Time

    Very nice! Looks like competition quality for sure! And the money shot on that smoked pork...mercy!
  15. Cody_Mack

    It's Hatch Time

    Thank you! The Stew looks very good, pretty much what I was thinking...
  16. Cody_Mack

    It's Hatch Time

    Thank you much! HEB roasts them sometimes; not sure if they are this weekend...
  17. Cody_Mack

    It's Hatch Time

    Looks awesome Brian!
  18. Cody_Mack

    It's Hatch Time

    Picked up some fresh Hatch chiles at HEB. Wifey doesn't care for it, and she's also away for a few days, so I'm a lookin' for something awesome to make with these coveted peppers! Anyone have a nice chile stew recipe?
  19. Cody_Mack

    Picanha!

    There is a definite technique to prep and cook of that cut, and from what I have read, you nailed it; cut with the grain and into steaks, then cut across the grain to consume. I have yet to try it and I think that is on the menu for the second cook on my Windwood Pro, tonight! HEB normally has...
  20. Cody_Mack

    Windwood Pro 36" Added to the Stable

    Picking it up tomorrow. Found great value and performance in my first Camp Chef, so I am excited about this one. Tired of dealing with the quirks of the MB Gravity-feed 1050, for not much added flavor...Ha! (sorry if you love yours...lol) I have some EOR in the maranade for Jerky, and have a...
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