Pops brine CSR's

[pc farmer]

Yeah, jalapeno on steroids at times!  :icon_eek:

I have added some to sticks when she didn't know it. Ha

 

[Bearcarver]

Great Idea Adam!!

I was thinking of doing some CSRs like that, but Dry curing with TQ.

I was figuring they'd be similar to Bacon-on-a-stick, without the Sticks!!

I'm In for the results:

Bear

 

[pc farmer]

I stirred the brine tonight. 

I can really smell the peppers.  

These might be a bit toasty on the belly.

 

[crankybuzzard]

Tums for the tummy?

 

[bdskelly]

It should spice things up for the weekend. I guess you'll be tossing them on the mini by Saturday?

 

[remsr]

Sounds good I like spice but not so much that it burns out my taste buds and over powered the whole meal. I brined some csr's a couple weeks ago when they were on sale. I added franks red hot to the brine don't know how that will turn out yet because I rubbed them, vacuum packed them and put them in the freezer until it warms up here in MN. I was thinking of curing them but wanted them smoked to 180. Bear let me know if you decide to do some that way.I liked the bacon on s stick.
I can't wait to here how those Pequin peppered csr's turn out. Those peepers contain 70 shovel units real hot, but not in comparison to ghost peppers, yah I remember that ghost pepper/ mango hot sauce. That your son thought was just right. That would be way over the top for me by itself but might be great in a brine or mused sparingly to heat up soups stews and other dishes.

Randy,

 

[mrad]

What temp do you cook your csr to? My local store also sells the loin cut CSR's.  I have been cooking them to 160 but am having them turn out dry.

 

[Bearcarver]

 
What temp do you cook your csr to? My local store also sells the loin cut CSR's.  I have been cooking them to 160 but am having them turn out dry.

160° is much too high for Pork. The USDA changed the "Safe" Temp from 160° to 145° about 5 years ago. I never take Pork higher than 150° since they did that.

Bear

 

[crankybuzzard]

160° is much too high for Pork. The USDA changed the "Safe" Temp from 160° to 145° about 5 years ago. I never take Pork higher than 150° since they did that.


Bear

Yep!

You're gonna love Bear for pointing that out! Great stuff at 145-150!

 

[pc farmer]

 
160° is much too high for Pork. The USDA changed the "Safe" Temp from 160° to 145° about 5 years ago. I never take Pork higher than 150° since they did that.

Bear

Your right for loin cut csr's but with butt cut csr's they need to be taken to a much higher temp to cook to be tender like a butt.

I think these are all loin cut so 145-150 I will pull them.  Might give them a quick cold smoke.

 

[pc farmer]

 
What temp do you cook your csr to? My local store also sells the loin cut CSR's.  I have been cooking them to 160 but am having them turn out dry.

See Bears post above. 

 

[pc farmer]

It should spice things up for the weekend. I guess you'll be tossing them on the mini by Saturday?

Looking like Sunday.  Maybe the mini, she is getting mad I don't use her anymore.

Sounds good I like spice but not so much that it burns out my taste buds and over powered the whole meal. I brined some csr's a couple weeks ago when they were on sale. I added franks red hot to the brine don't know how that will turn out yet because I rubbed them, vacuum packed them and put them in the freezer until it warms up here in MN. I was thinking of curing them but wanted them smoked to 180. Bear let me know if you decide to do some that way.I liked the bacon on s stick.
I can't wait to here how those Pequin peppered csr's turn out. Those peepers contain 70 shovel units real hot, but not in comparison to ghost peppers, yah I remember that ghost pepper/ mango hot sauce. That your son thought was just right. That would be way over the top for me by itself but might be great in a brine or mused sparingly to heat up soups stews and other dishes.

Randy,

I hope they aren't to hot. 

 

[dirtsailor2003]

I vote for the Mini!

 

[remsr]

Ok 145 it is! [emoji]128522[/emoji]

Randy,

 

[remsr]

I'm back on the fence, Jeff hard a recipe for CSR's that not only goes to 180 but also suggests anothe hr. To an hr and a half in a foil pan for supper tender. Are they going to be tender and juicy at 145?

Randy,

 

[pc farmer]

I'm back on the fence, Jeff hard a recipe for CSR's that not only goes to 180 but also suggests anothe hr. To an hr and a half in a foil pan for supper tender. Are they going to be tender and juicy at 145?

Randy,

All depends on loin cut or butt cut CSR's. 

Around here loin cut has a rib bone or 2 attached and butt cut has a huge bone running through it usually.  Sometimes boneless here also.

Loin cut ones have no fat running through them and butt cut ones have fat running through the meat.

 

[remsr]

These are bone in CDR's I don't recall but so think they were butt cuts.

 

[pc farmer]

Then you need to cook like Jeff says.   It needs to cook like PP.

 

[pc farmer]

Looks like the cook I tomorrow so I pulled them out to dry overnight.

This are the loin cut ones.



And one butt cut one I think, no bone.

Still looks lean thou.



After rinsing and drying, Yea I can still smell the peppers.

 

[jessejames]

I can't wait to hear the results. Have you ever brined baby backs this way?

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