The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Two Charcuterie Firsts for Me (w/ Photos) (http://www.bbq-brethren.com/forum/showthread.php?t=185959)

bbqgeekess 04-10-2014 09:46 AM

Two Charcuterie Firsts for Me (w/ Photos)
 
From one cut up whole loin:

My first Canadian Bacon has just finished its cure--used the center section of the loin. Trussed it up and now letting it dry in the fridge for 24 hours to form a beautiful pellicle.

http://i60.tinypic.com/2ur30ps.jpg

A brethren suggested I try porkstrami, so I took the sirloin end and cured it along with a 3-2-1 ratio of: coriander, black pepper & garlic powder. Rinsed it off, patted it dry and gave it another coating of the 3-2-1.

http://i58.tinypic.com/est2e8.jpg

I'll share more photos in a couple days after these are smoked and sliced. Hmm, Canadian Bacon sammich & porkstrami reuben?

Unrelated to charcuturie, but I figured I'd share this since you are probably wondering what I did with the last bit of the the loin--i.e. the ribeye end:

Chicken Fried Pork Ribeye Sammich

http://i58.tinypic.com/f39ylv.jpg

CharredApron 04-10-2014 09:57 AM

Very nice! I use the speed wrap net from butchers and packers to achieve a more round product. Your truss work looks nice and symmetrical though, mine not so much. Ha Ha

sliding_billy 04-10-2014 10:02 AM

Those both look great.

Fwismoker 04-10-2014 10:05 AM

Looks good "Chef Leonard" :wink: Love me some Canadian bacon eh!

bbqgeekess 04-10-2014 10:05 AM

Quote:

Originally Posted by CharredApron (Post 2878438)
Very nice! I use the speed wrap net from butchers and packers to achieve a more round product. Your truss work looks nice and symmetrical though, mine not so much. Ha Ha

Thanks. The pork loin was very flat when I took it out of the fridge. I laid it on its side and pressed down good and hard to round it. The string trussing helped a lot, although not perfectly round--it's keeping it from flattening down like it was.

peeps 04-10-2014 10:13 AM

Nice work all around!

Bludawg 04-10-2014 10:19 AM

Lots of nice treats at the Geekess palace:thumb:

bbqgeekess 04-10-2014 10:21 AM

I want to smoke these in my Bandera--it's gonna be so cool hanging that loin in it! It'll really make use of the vertical goodness Antonio Bandera provides! :smile:

I want to hot smoke at 200F. Any suggestions on how I should make the fire in the Bandera to do this? I've only barbecued at around 250-300 in it so far.

bbqgeekess 04-10-2014 10:32 AM

Quote:

Originally Posted by Fwismoker (Post 2878456)
Looks good "Chef Leonard" :wink: Love me some Canadian bacon eh!

I actually watched another video on youtube how to truss, but Chef Leonard does a better/quicker job of teaching the process. It's a cool video thanks, Keith:

cameraman 04-10-2014 12:42 PM

Chicken fried Canadian bacon -- genius, pharkin' genius.

landarc 04-10-2014 01:10 PM

Ooo, that all looks very nice

ButtBurner 04-10-2014 01:32 PM

looks great

when I want a real low fire in my offset I just use charcoal with a teeny bit of wood for the smoke.

you have to really watch it

c farmer 04-10-2014 01:37 PM

They look great.

I will have to try that tie job on my next loins.

bbqgeekess 04-10-2014 03:48 PM

Quote:

Originally Posted by cameraman (Post 2878674)
Chicken fried Canadian bacon -- genius, pharkin' genius.

I haven't done that yet, but we think alike. I was just thinking of doing that like the day before yesterday. I'll try it and let ya know :)

Also thought about doing cowgirl's cured chops (2 hours w/ TQ) rinsing off, pat dry and dredge in flour and fry like chicken--just adding pepper baecuase there is enough salt in the chop. Should be so juicy!

Bonewagon 04-10-2014 04:14 PM

Those are gonna be goood. :thumb:


All times are GMT -5. The time now is 07:52 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.