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  1. Cody_Mack

    How Long to Cold-Smoke?

    Excellant tips, @indaswamp! Definitely will start using dust vs pellets.
  2. Cody_Mack

    How Long to Cold-Smoke?

    This is my first attempt to cold-smoke. Temps in SE Texas don't offer year round opportunity to cold smoke, but this time I planned better. Have a dry-cured belly for 16 days, let dry in the fridge for a day, then started the smoke. Friday Day 1 was mostly in the 50s and I smoked for 5 hours...
  3. Cody_Mack

    Injection vs Brining a Turkey

    Thanks, yeah I figured that. Guess I'll have to "buy a ham, get a turkey!" Cause the injected/brined turkey is definately happining!
  4. Cody_Mack

    Injection vs Brining a Turkey

    Dreaming here, but two days is not enough to make a ham from cure/injected brined butt, right? I totally forgot I was going to do that, as I did last year, and it was amazingly good!
  5. Cody_Mack

    Smoking Eye of Round for deli sliced sandwitches

    I smoked a few hours to IT 130 then Sous Vide for 24 hours. Very very good! Basic seasoning of SPOG
  6. Cody_Mack

    Roast Beef. Cold smoke then SousVide

    @SmokinEdge I am having difficulty with this still. You’re saying we are flirting with danger by never cooking over 131F past four hours? I can relate to that but this site and others are filled with recipes cooking in the SV for days at these low temps. I also understand pasteurization, but...
  7. Cody_Mack

    Chicken dry cure with nitrite

    My wife will hardly touch any of my "craft" meats! Maybe jerky but that's about it.
  8. Cody_Mack

    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.
  9. Cody_Mack

    Freeze after curing/before smoking?

    Yessir, thank you!
  10. Cody_Mack

    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...
  11. Cody_Mack

    (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...
    • Cody_Mack
    • Thread
    • cured pork tenderloin
    • Replies: 1
    • Forum: Pork
  12. Cody_Mack

    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!
  13. Cody_Mack

    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!
  14. Cody_Mack

    Curing Chicken Breast

    Thanks @SmokinAl, so not injected then?
  15. Cody_Mack

    Amish White Sandwich Bread

    Has anyone tried the recipe for rolls?
  16. Cody_Mack

    Curing Chicken Breast

    Gosh, seems like a lot of Cure! How many breasts?
  17. Cody_Mack

    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!
  18. Cody_Mack

    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...
  19. Cody_Mack

    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.
  20. Cody_Mack

    Low-Budget Slicer Not Performing

    Good looking meats; especially that bottom one...!
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