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Pork belly and Ribs out of Pops Brine
I've been wet curing two small bellies and also a slab of ribs in Pops brine for about 12 days. When I pulled them out of the brine to cold smoke today I noticed some non pink brownish edges on the outside of some of the pieces however one I cut through the center it is red and cured through. Is...- johngolf01
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- Replies: 9
- Forum: Hot Smoked Bacon
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Bresola, and Bear's Eye round Sous Vide project
I know you can do this in your smoker, but here is a standing rib roast I did similar to the English Shoulder roast above....- johngolf01
- Post #14
- Forum: Beef
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- johngolf01
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- Album: Bresola, and Bear's Eye round Sous Vide project
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Bresola, and Bear's Eye round Sous Vide project
I know this isn't eye of round, but here is another cut that was phenominal.. Sous Vide English Shoulder Roast. [email protected] with rosemary and a couple pads of butter. Finished off on hot CI pan. FORK tender. MOTHER IN LAW said it was the best beef she ever had... and she had it cold later...- johngolf01
- Post #13
- Forum: Beef
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Bresola, and Bear's Eye round Sous Vide project
- johngolf01
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- Comments: 0
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20170311_190235.jpg
- johngolf01
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- Comments: 0
- Album: Bresola, and Bear's Eye round Sous Vide project
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First Sous Vide Burgers
- johngolf01
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First Sous Vide Burgers
Had them in the bath at 119F (s&p plus butter) for bout an hour, followed by hot sear in the CI pan with butter/EVO. Bout 8 oz. Unreal moisture / flavor. Definitely will do gain...- johngolf01
- Thread
- Replies: 4
- Forum: Sous Vide Cooking
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- johngolf01
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- Comments: 0
- Album: First Sous Vide Burgers
