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Filetto for the win!
Thanks for the responses, and sorry for the delayed response, work has been insane. I started with a 1 1/2 pound pork tenderloin, and gave it a two day cure in the regular fridge using the salt box method (salt equal to 3% of the weight of the meat, along with 1/2 T of toasted, roughly cracked... -
Country Cured Ham - From Go to Show: Q/View
Fantastic tutorial. I've got to admit, I'm more than a little jealous of the fridge with the meat curing section on one side and a selection of homemade pickles on the other. -
Filetto.jpg
- krusem05
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- Comments: 1
- Album: Filetto for the win!
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Filetto for the win!
- krusem05
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- Comments: 0
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Filetto for the win!
I received a wine fridge for Christmas for the express purpose of using it as a curing chamber. Italian pork tenderloin (filetto) was my first attempt, and it was an absolute success. I think that Salumi by Ruhlman and Polcyn is going to be getting a whole lot of use in my kitchen going forward. -
1st Smoke of 2013 (and I think I take too many pics)
That all looks amazing! -
Bacon first timer help!
Martin, Despite what the recipe says, I hadn't found the ends to be much saltier than the middle. That being said, I'm always looking to learn. Do you take your bacon off of the salt after a set time to let it equalize without bringing more salt in, or is that 2% (by weight, I'm assuming) all...- krusem05
- Post #10
- Forum: Hot Smoked Bacon
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Best of last year and plans for this one?
Those are some gorgeous birds. I'm pretty sure that a full scale smokehouse is not legit in my backyard, nor would my wife look kindly upon it, so I'll have to stick to the offset sidebox!- krusem05
- Post #3
- Forum: General Discussion
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Best of last year and plans for this one?
This is about a week later than I meant to post it, but Happy New Year! What were your big smoker successes this past year, and do you have any big plans for this one? I got hooked on making my own sausages and cured meats this year, to the detriment of standard BBQ fair, but I had great...- krusem05
- Thread
- Replies: 5
- Forum: General Discussion
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Smoking in New England in winter
I normally pack up the smoker and turn to stews and slow cooker recipes, clearing out the meat I smoked during nicer days, but I had to take my dad's new smoker for a spin in Fargo, ND over the holidays. Based on that limited experience, the main difference seemed to be the quantity of charcoal...- krusem05
- Post #6
- Forum: General Discussion
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Cowboy Lump Charcoal - Yuck
Wow. I've never had a problem with the Cowboy brand, and have been using it for a couple of years. I may have to check out some of the other available brands to see if they perform better, though.- krusem05
- Post #7
- Forum: General Discussion
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Bacon first timer help!
I disagree that 7 days is too short, it's exactly what I do for a roughly 5 pound belly, with no need to soak afterward. This recipe is from Charcuterie by Michael Ruhlman and Brian Polcyn (a great book for an introduction into curing meats). The cure obviously makes more than the 1/4 to 1/3 cup...- krusem05
- Post #5
- Forum: Hot Smoked Bacon
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A must have BBQ / smoking book
Make it three for Smoke and Spice. It was my entry point into smoking more traditional BBQ meats. One other I'd highly recommend if you are looking for variety beyond BBQ is Charcuterie by Michael Puhlman & Brian Polcyn. Fantastic introduction to curing meats, many of which are then smoked...- krusem05
- Post #15
- Forum: General Discussion
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Hello from Madison
Hi, I'm Matt from Madison, WI. I stumbled across this site while looking for meat grinder reviews, and decided to stick around. I've been smoking meat for about four years now. My Char-Broil grill with offset smoker box was one of the first purchases I made after my wife and I bought a house...
