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What to do with a whole pork loin?
Man-oh-Man... pork loin to me is like boneless skinless chicken breasts: what CAN'T you do with it? I have used sliced and pounded pork loin as substitutes for BSCB many times. I'd butterfly it out as long and thin as I could, layer it with some prosciutto, razor thin lemon slices and parmesan... -
midnight pulled pork - updated with QView
Three more "thank you's" to JIRodriguez, Scarbelly & Bearcarver. Its nice to give back a fun smoke post when I get so much enjoyment out of reading all of yours! After this, I am no longer afraid of my smoker! Seriously, Bearcarver... you couldn't HANDLE it fi the Cowgirl and the Squirrel let... -
midnight pulled pork - updated with QView
Thanks, eman!! To be fair, our butcher (who I *highly* recommend) gets really good, local pork. And $3 is STILL a helluva lot better than the $15/lb I *almost* ended up paying. :) Cheers! -Princess -
midnight pulled pork - updated with QView
Lots of thanks to Squirrel, hdspringer, Dutch and fpnmf for the great compliments. This was really a LOT of fun and look forward to more! -
midnight pulled pork - updated with QView
Thanks for being patient folks, the story and the results are below. *.*.*.* We had sent out the invitations to my son's birthday party, Sunday December 5th, with a message that said the doors open at noon, food is at 1:00, candles to be blown out at 6. We ALSO specifically asked our guest to... -
midnight pulled pork - updated with QView
GREAT idea!! I poured both pans worth into one tray and dropped into the snow on the back porch table, covered it with a cloth. (Just gotta remember to keep the dog out of the yard...) The butts are sitting in the cooler now... -
midnight pulled pork - updated with QView
I did my not-quite world famous 1-2-3-4 Cake (adapted from the original Joy of Cooking - like my favorite pillow) as cupcakes. They are cooling right now. Onto the cornbread, the salad, thr green beans. Whew! I cannot imagine how some of you do this for a living. I'd be dead tired! -
midnight pulled pork - updated with QView
They have been creeping s-l-o-w-l-y up in temperature since I got them safely to the 140 mark last night. It just seems like they are throwing an AWFUL lot of juices. Practically swimming in it. Should I be concerned? Any ideas on what to do with all of the fatty juices? Or just pitch it? They... -
midnight pulled pork - updated with QView
This is my first overnight smoke, making pulled pork (in what seems like a foot of snow) for my son's 2nd birthday party tomorrow. Somebody wish me luck? I have never done this before, I'm following the meowey wiki with two 8lb butts. There will be posts with pics tomorrow, of course. In the... -
Is this brisket too old?
The guidelines given by the USDA say if it was in a Deep Freeze (temp of 0) you can keep it almost indefinitely. Good luck and post pics! -
Smoking fresh sausage without cure, SAFE?
No. That's not how it works. Rotten food remains rotten. See Bear's post above. You gotta hit bacteria killing temps FIRST. If I cut you with a dirty knife and do nothing, you're going to get an infection. If I cut you with a dirty knife, then clean your wound, you're LESS likely to get... -
Smoking fresh sausage without cure, SAFE?
"I got a buddy who says..." All of my BEST moron jokes start with that same phrase. ;) ... he never wears a seatbelt. ... he never wears a motorcycle helmet. ... he never wears a condom. ... he's never seen a dentist. ... he doesn't wash his hands. ... he drinks a 12-pack and still... -
Request for Princess and SOB.
Oh sweet Scarby, you are NOT even kidding. I had the BEST pork carnitas I have EVER had tonight. ::rubs tummy:: -
Lots of Pork
I know I can always count on the Bear and Scarby to take it to the stiffness level. ::eyeroll:: You know I love ya guys!! -
Request for Princess and SOB.
I am in San Jose, CA for work this week, but when I get back to the house, I will gladly share. I use a modified Rytek Kutas. -
Lots of Pork
I have used my little slicer on Canada Bacon, but not on regular bacon. Did you freeze it or anything to firm it up first? I tried my "green" (not smoked) bellies and it just got messy. I'll bet that smoking sure helps too! -
Lots of Pork
Wonderful!! Looks FANTASTIC!! Thank you for sharing! I love pulled pork more than a little bit... Mmmmm. Your knife work on the bacon is enviable. That has been my biggest problem. I am just not confident in my ability to get perfect pretty skinny slices. Do you have any suggestions? Did your... -
Official November 2010 TD voting poll
These are ALL gorgeous!!! Congrats to everyone who participated... wish I could vote for (or rather, EAT) all of them!!- princess
- Post #7
- Forum: SMF Throwdowns
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questions on casings
I only tie the collagens when it matters. Fresh unsmoked brekkie sausage? Nah... Not gonna bother. Just tray them and freeze or use. I have used the plastic bags for forming sliced brekkie patties as well. Should have mentioned that earlier, I suppose... Anything I plan to hang? MUST be tied... -
Weighing vs. measuring
I like dials. I like ease of calibration. I *always* weigh my cure and the meats I am curing. Seasonings and other non-lethal things get the regular old measing sups and spoons (or pinches and shakes if I'm lazy) I REALLY like bowls I can wash & sterilize. I have the big scale for Big Stuff...
