Canadian Bacon Update

This recipe cured for about a week in solution. I took it out and rinsed and wrapped it and let it sit in the fridge another day just for the salts to kind of continue equalizing. Today I let them soak in water for about half an hour to leach out some of the excess surface salt.

Then Scott smoked them for me to internal temp 150 degrees F.

canada

This is the bigger piece. It kind of looks like a pound cake in my terrible photo, but it’s pork loin all right. You can tell how awful I am at trimming silverskin and fat by all the choppy cuts in the surface.

I’m glad I upped the amounts of all the seasonings and I’m glad I added the steak seasoning. I can taste the spices and not just salt. The cure is very light tasting, light enough for ham sandwiches, and the meat is sweet and peppery. It’s a little dry, but hopefully that’s just the end piece.

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Porkwork Afoot

I’m making a seven-pound batch of ‘Sheboygan’ style bratwurst from  the recipe I originally modified for chicken in this post.

saus

The link to the recipe at Food52 is at the bottom of the post linked above.

My only substitution was to use fatty beef instead of lean veal, and a slightly higher proportion of pork and pork fat. I fried a test patty and it was perfect and delicious. I recommend this recipe. Unfortunately, the salt is measured by volume instead of grams. I use Diamond Crystal kosher salt and I used the quantity in the recipe. If you use Morton’s kosher salt, that’s almost twice as much salt as Diamond Crystal for the same volume. Try mixing half the amount into your meat dice, grind and taste test a small sample, and decide for yourself if you need more. I tend to like less saltiness.

Extreme closeup of hog casings soaking in water.

casings

I’m never sure how long to soak these things. I’m going to go for overnight this time, and start with pretty hot water (90 degrees F), because I just read on the internet that’s how you get a nice stretchy smooth casing that expands well, and doesn’t stick and tear. Let you know how it goes. I’m just trying to keep them from being too chewy.

Second project: Back to canadian bacon.

ham

There’s two chunks of pork loin in this basic brine recipe that I got from the amazing Meathead and then tarted up like crazy. I doubled the garlic granules and added onion granules and way too much black pepper and then stuck out my tongue and threw in a handful of steak seasoning, too. I’m not afraid of the police.

Modding a recipe can be confusing, because experts like Ruhlman and Meathead have wildly different takes, even with roughly the same amount of starting material (around three pounds of meat and a gallon of water). In Charcuterie, Ruhlman has a canadian bacon recipe that I used before which takes 8 teaspoons of prague’s #1 (nitrite salt) per gallon and is done in three days. Meathead recommends two teaspoons per gallon and lets it cure for up to two weeks. And on Ruhlman’s site, he has a recipe that calls for a concentration of one tablespoon in half a gallon of water, which is equivalent to six teaspoons per gallon. What is best? I went with an amount closer to Meathead’s measurements and will check the pork after about six days.

Anyway. That lovely fresh brat recipe get stuffed in the morning. Booyah. I hope to remember to update with pics of the finished pork projects.

PBC idea

I think I just figured out how to solve two problems I have been having with the PBC.

 

 

  1. When cooking a lot of meat,  drippings can extinguish the coals
  2. Drippings send ash airborne and it ends up on the food

 

Solution?  Individual drip pans.

Beef.

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Looks dry. Is not dry. Just the photo. And the smoke ring is screamin’ red IRL. Dang lighting in here. We had a mishap on the foil pouch crutch and did lose our broth, so it probably could have been a bit moister with a softer bark. And I found Meathead’s rub just a little too peppery, which is strange, because I love pepper.

However, lovely pink slices fall off the bone and are succulent enough for me to call our first try delicious and successful. I had no idea this meat was going to be so rich. I can only have a small amount and I’m full.

Next time, I’m going to get the boneless version and sous vide it, then put the bark on it at the end.

Pretty stoked about today’s experiment. Booyah!

Pork Ribs.

Pretty good. I think I could have gone a little heavier with the rub. Next time we do pork ribs I’m going to do them with Wiserbud’s rub recipe instead and compare.

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The lowest part that hung just above the coals got charred but not as bad as you would expect, and I was surprised by that. Still, smoky and moist.

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I don’t know if you can see how moist the meat is in there for my terrible photography. Smoke ring is muted in the photo, too. Oh well.

Next up: Beef short ribs. On the crutch now.

 

 

Our First Ribs Together

I love ribs. But in almost twenty years of marriage we’ve never made them, because Scott’s not a fan of ribs.

Yet. Hopefully he’ll become a convert. We’re using recipes from Meathead’s book, so failure is not an option.

Today I got a couple St. Louis center cut pork racks, and four four-rib sections of beef short plate. Lightly salted and then rubbed with spices.

The pork got Memphis Dust, and the beef got Big Bad Beef Rub.

Oh my goodness. Even raw, they smell so nice.

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I’m toying with the idea of doing one of the beef shorties sous-vide overnight, then giving it a quick turn on the grill to crisp up the outside. Just for comparison purposes…hmmm. Nah, another time.

That would be a great thing to do when prepping for a cookout, though. Then the day of, instead of slaving over the grill, you could just pop your already-cooked ribs on the coals for a couple minutes a side and voila. Here is a great primer on what happens to short ribs at various times and temps in the sous vide.

Tomorrow is going to be a really good day. We’ll post the finished pics in the evening, if we’re not too stuffed to move.

UPDATE: It’s ON, people.

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Sous vide Experiment #3

Scott saw this recipe in the sous vide cookbook about transforming a cheap chuck roast into great beef, like prime rib.

  1. I salted the beef generously then browned the roast in a skillet on all sides.
  2. I added sherry, garlic powder, and black pepper to the fond in the skillet.
  3. I reduced the liquid, scraping up the brown bits and adding a lump of butter.
  4. All went into the bag along with the roast, and cooked 48 hrs at 130 degrees.

Pretty nice.

beefy

When it was done, I gave it another turn in the skillet with some browned butter but I don’t think that was necessary.

It’s nearly the same texture as prime rib. Very tender. A fork almost cuts it. The concentrated juice in the bag tastes wonderful. Just like a hearty beefy au jus, but less salty. I’m going to have to make rolls and have a serious french dip experience!

My criticism is that I think this machine’s thermostat runs a little hot. This roast is slightly too done for me. Next time I want to set it to 125 or 127 degrees and see if that leaves it more to my liking (red) in the center. And I want to pull it off at 24 hours and see if there’s any real advantage to leaving it in twice as long.

Next up: More chicken. In a few days.

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