Search found 138 matches
- Thu Apr 06, 2017 14:09
- Forum: BBQ
- Topic: Delli style corned beef
- Replies: 10
- Views: 9370
- Thu Apr 06, 2017 14:08
- Forum: BBQ
- Topic: Montreal Beef
- Replies: 19
- Views: 14534
Came here via the link by Bob, lots of good info here, especially the rub. I did a commercial corned beef point a few weeks back and it came out kinda meh. Smoked it for 2 hrs then into the pressure cooker, but it really didn't pick up any smoke flavor. I didn't attempt to cook it on the smoker, so ...
- Tue Apr 04, 2017 02:41
- Forum: For beginners
- Topic: Safety information and general questions about dry curing
- Replies: 16
- Views: 9749
- Tue Apr 04, 2017 01:06
- Forum: For beginners
- Topic: Safety information and general questions about dry curing
- Replies: 16
- Views: 9749
- Thu Mar 30, 2017 19:53
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 14707
- Thu Mar 30, 2017 12:43
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 14707
Re: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
Bob: Is this garlic powder? Probably is but I thought i'd ask.Bob K wrote: Garlic .25%
- Tue Mar 28, 2017 16:32
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12278
Yes, I think I exceeded 170 degrees IT when I pulled them off and, yes, I think I'll do the water poach next time to get a little more familiar with the process. I'll probably make a small chub this week and report back on my progress. Thanks all for the advice. I don't run my smoker any higher tha...
- Mon Mar 27, 2017 20:44
- Forum: For beginners
- Topic: HELP - how do I prevent the fat from rendering out
- Replies: 17
- Views: 12278
- Mon Mar 27, 2017 15:02
- Forum: Smoked pork products
- Topic: More on Brining
- Replies: 10
- Views: 8748
Another difference I guess is I use sugars quite often in brines because people here tend to enjoy sugar cured products and this really sets the meat apart from what you can buy at the grocery store. I'll use a lot of brown sugar, honey, molasses and ribbon cane syrup. What % do you use by weight? ...
- Mon Mar 27, 2017 14:54
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 14707
- Mon Mar 27, 2017 12:39
- Forum: Hyde Park
- Topic: Productive Saturday
- Replies: 4
- Views: 3641
- Thu Mar 23, 2017 20:32
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 14707
- Thu Mar 23, 2017 20:31
- Forum: Sausages
- Topic: Scott Rea: Complete Sausage Making Masterclass, Step By Step
- Replies: 7
- Views: 6366
- Thu Mar 23, 2017 17:15
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 14707
Agreed, pulling it from the fridge and throwing it in the water. No argument at all about the pasteurization times. I think given the size of the loin, the 3 hours you mentioned above may not be enough time to pasteurize. I'd say the original time of 5 hours is good, or maybe as low as 4. 3 hours ap...
- Thu Mar 23, 2017 16:03
- Forum: Smoked pork products
- Topic: CAPICOLA, CAPOCOLLO, COPPA, HAM-CAPOCOLLO?
- Replies: 18
- Views: 14707
Looking at Douglas Baldwin's pasteurization tables, meat (Beef, Pork, and Lamb) with a radius of 2.75" requires 3.5 hrs at 145.5°f.
http://www.douglasbaldwin.com/sous-vide.html#Beef
http://www.douglasbaldwin.com/sous-vide.html#Beef