Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. JohnsMyName

    Bacon 6 ways

    I’m in for the results! Have you tried crazy flavors before or is this a giant experiment? ETA: Don’t forget pics!
  2. JohnsMyName

    Coppiette

    Sounds wonderful!
  3. JohnsMyName

    Leg of lamb

    I should have specified it will be dry cured. Put it in that section :) . I know some fats go rancid quicker like beef and others are quite desireable like pork. I’ve done cured lamb before, but this particular piece has a larger fat cap than I’ve seen.
  4. JohnsMyName

    Leg of lamb

    Going to do a (dry cured) boneless leg of lamb. Would you guys suggest leaving all the fat on or trimming it up a bit?
  5. JohnsMyName

    Coppiette

    I'm glad to hear it! Make sure to cut off all fat and silver skin. Also, putting in the freezer for a bit helps immensely with the slicing. Let us know how it goes!
  6. JohnsMyName

    Coppiette

    That's a neat website, thanks for sharing. I think bothering to weigh them is a waste of time, you'll see when you make them. Update us on how it goes when you try it!
  7. JohnsMyName

    Help choosing a grill?

    I'm not sure what his current grill is, but it's not a Weber, that pic is of my ancient grill. Either way his is much nicer than what I have, so it will be a nice upgrade! I'll post pics when we do the swap.
  8. JohnsMyName

    Help choosing a grill?

    This is a stock photo, but the same as the one I have. I think it's as old as me and still works great. Had to replace odds and ends here and there, and it looks a little worse for wear, but functions great. One stipend for doing all the leg work picking out my friends grill is I get his old one...
  9. JohnsMyName

    First attempt at biltong

    Nice lav, glad to hear it was a success. I've done cured duck breast that was rinsed with tawny port and then dusted with 50/50 black and szechuan peppercorn. It came out amazing. I'd be careful trying for a "moister" finished product. The lack of moisture is what keeps bacteria from growing.
  10. JohnsMyName

    Help choosing a grill?

    Way too rich for my blood, but doing all this research is making want one now! Damn you rich friends!! :) That Summit 670 is looking like the winner. I'm going to show him the Summit Grill Center too.
  11. JohnsMyName

    Help choosing a grill?

    Thanks sauce
  12. JohnsMyName

    Help choosing a grill?

    Funny you mention the 670, I was just looking at that one! I have a 20 year old Weber and it's still great, I would imagine their top of the line is amazing. Thanks for the reply jb.
  13. JohnsMyName

    Help choosing a grill?

    It will be for cooking at his house, he entertains a lot. He's a business owner and has money to spend. That said he doesn't want to just go and buy a name, so he asked me to find him one that's worth the money he's willing to spend.
  14. JohnsMyName

    Help choosing a grill?

    Hi all. A friend of mine wants to buy a new gas grill. He has around $3,000 to spend. Any recommendations on brand or specific model?
  15. JohnsMyName

    First attempt at biltong

    Thanks for the update Val. If the outside dries too quickly it can lock moisture in. With the heat and fan I would think it would dry thoroughly though. How's the flavor and texture? Is it still wet inside?
  16. JohnsMyName

    First attempt at biltong

    Sounds like a plan lav. May I suggest pulling a couple of strips to plain air dry in a cool dark place? Even refrigerator will work. It may give you double the insights for little to no extra effort. What are the ambient temp and humidity in Japan?
  17. JohnsMyName

    First attempt at biltong

    Looks good lav! I think the vinegar is only needed as a rinse, it kills bacteria on exterior, and adds a touch of flavor. I’m also told it helps preserve color of meat, but have no science behind this being true or not. I wouldn’t go longer than a rinse or it could stiffen up proteins and change...
  18. JohnsMyName

    Coppiette

    I've done it a few times and each time went by my feelings on it. The meat is thin enough I think it really comes down to preference. Some pieces will ultimately be thicker and thinner and when it's that thin, it could be by 50%. The thinner ones will get hard and chewy, the thicker parts will...
  19. JohnsMyName

    Coppiette

    I am new at curing, but have dove into this hobby head first. This is a very easy beginner recipe that doesn't require a lot of time or equipment and I'm glad I found it early on in these endeavors. It can be completed in 6 days with no curing chamber. The recipe was taken from a book by Hector...
  20. JohnsMyName

    Science of Nitrite cure...

    Thanks for sharing
Top Bottom
Back
Clicky