oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 04-10-2014, 09:46 AM   #1
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default 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.



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.



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

__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM

Last edited by bbqgeekess; 04-10-2014 at 10:14 AM..
bbqgeekess is offline   Reply With Quote


Thanks from: --->
Old 04-10-2014, 09:57 AM   #2
CharredApron
Babbling Farker

 
CharredApron's Avatar
 
Join Date: 02-24-13
Location: Ventenac en Minervois, France
Default

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
__________________
Follow me at Uncle Jed's BBQ and like the new French Barbecue Association, on Facebook. Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

"Tushka" The Black Warrior 24 x 50 offset by TuscaloosaQ, "Libby the Lion" L5000 gasser, and "Vanessa" my Vision Kamado Pro III & "Ruprecht" my Weber Gold OTG, Omar the WGA, and Sophia my WFO
Member KCBS, FBA, CBJ, and Founder French Bbq Association www.kcbs.fr
CharredApron is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 10:02 AM   #3
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Default

Those both look great.
__________________
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone/WSM 14.5"/MOINK BALLER/TD Winner/KCBS
sliding_billy is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 10:05 AM   #4
Fwismoker
somebody shut me the fark up.

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Default

Looks good "Chef Leonard" Love me some Canadian bacon eh!
__________________
Hanging Without Horseshoes
http://www.bbq-brethren.com/forum/sh...d.php?t=214144

New Addition![/B] Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 10:05 AM   #5
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by CharredApron View Post
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.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 04-10-2014, 10:13 AM   #6
peeps
somebody shut me the fark up.

 
peeps's Avatar
 
Join Date: 08-09-13
Location: Denton, TX
Default

Nice work all around!
__________________
***** North Texas Brethren Bash - Spring 2015 - In Planning Now ***** (link)

- Earl - My Custom Vertical Offset Smoker by AJ's Custom Cookers (build link)
- Colt - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers
- Weber Kettle 22.5 OTG w/ Craycort Cast Iron Grates
- Major - Mini WSM (from SJS)

Certified IMBAS MOINK Baller! (Certificate of Authenticity) / Join the fun in the Throwdowns!
peeps is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 10:19 AM   #7
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Lots of nice treats at the Geekess palace
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 10:21 AM   #8
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

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!

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.
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 04-10-2014, 10:32 AM   #9
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by Fwismoker View Post
Looks good "Chef Leonard" 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:
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 04-10-2014, 12:42 PM   #10
cameraman
Babbling Farker

 
Join Date: 08-30-09
Location: Nashville, TN
Default

Chicken fried Canadian bacon -- genius, pharkin' genius.
__________________
Dave
22.5 WSM
22.5 OTS Weber kettle
Smokey Joe (RIP)
a dorky little headlamp
cameraman is offline   Reply With Quote


Old 04-10-2014, 01:10 PM   #11
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

Ooo, that all looks very nice
__________________
the meat thermometer was so far past the top reading, it read Taylor

"perhaps...but then again...maybe not..."
landarc is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 01:32 PM   #12
ButtBurner
Babbling Farker

 
ButtBurner's Avatar
 
Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi
Default

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
__________________
Michigan Custom 'Que
"Serving Those Who Have Served US"
Shirley Fabrication Custom Smoker
Member Great Lakes BBQ Assn
ServSafe Food Handler Certified
https://www.facebook.com/pages/Michi...80?sk=timeline
http://www.gofundme.com/Michigan-CustomQue-Donate please consider a small donation to help us pay for our charity BBQ efforts for veterans and homeless groups!!!
ButtBurner is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 01:37 PM   #13
c farmer
Babbling Farker

 
c farmer's Avatar
 
Join Date: 06-13-13
Location: pa
Default

They look great.

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

Gold mini wsm 1st gen mes, amazin dust and pellet smoker, and the uds.
c farmer is offline   Reply With Quote


Thanks from:--->
Old 04-10-2014, 03:48 PM   #14
bbqgeekess
Babbling Farker
 
Join Date: 07-06-13
Location: Oklahoma
Default

Quote:
Originally Posted by cameraman View Post
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!
__________________
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM
bbqgeekess is offline   Reply With Quote


Old 04-10-2014, 04:14 PM   #15
Bonewagon
Babbling Farker

 
Bonewagon's Avatar
 
Join Date: 06-12-09
Location: Ithaca, Michigan
Default

Those are gonna be goood.
__________________
Jason

Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., and a Super Fast and Accurate Blue Splash-Proof Thermapen
Bonewagon is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 03:03 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, 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.