ブタ
The BBQ BRETHREN FORUMS.


Forum Portal 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
Unread 11-22-2005, 09:58 AM   #1
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default High Mountain Jerky and Pork loin

I did up a cured pork loin and about 2 pounds of beef jerky using High Mountain's buckboard cure (for the loin) and Original blend cure for the beef jerky.

Both turned out great. I did the loin by recipe - 10 days, etc. and smoke according to directions.

I did the jerky (top round) by recipe - cured for 24 hours and then smoked at 200 for several hours. Nice and chewy with mild flavor. I may try their Mandarin Teriyaki in a later batch.

I coated the pork with raw sugar before cooking and it gave just a hint of sweetness.

So far the results from the cures has been great. I still have some butt bacon from last week and now the loin. The jerky is going fast!!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 11-22-2005, 11:11 AM   #2
VitaminQ
is One Chatty Farker
 
VitaminQ's Avatar
 
Join Date: 06-29-05
Location: Dallas, TX
Downloads: 0
Uploads: 0
Default

I love the jerky cure. I did some a couple weeks ago, with about two pounds of rump roast, and it turned out really well. Didn't last too long, either! Next time I may augment the spicing with at least some more pepper.
Hopefully, I can start a butt curing in BB bacon cure today or tomorrow, so I can cook it the weekend after T-giving.
__________________
Shohn


ECB w/mods
Weber Smokey Joe
18" Weber Kettle
22" Weber clone kettle
Curb-foundling char-broil gasser
WSM: Assembled! First cook: 8/25/06
Fanatical devotion to the Q
VitaminQ is offline   Reply With Quote


Unread 11-22-2005, 12:27 PM   #3
Trout_man22
is One Chatty Farker
 
Trout_man22's Avatar
 
Join Date: 05-16-04
Location: Colonial Heights, Virginia
Downloads: 3
Uploads: 0
Default

Wally word had High Mountin on the End cap the other day $6.20 a box.
__________________
Go Green use mercury laced low watt fluorescent bulbs and kill the earth slowly !

"
God either exists or He doesn't.... I believe in God." Blaise Pascal
I'm a sinner, I regret my sin and will try to never do it again.
Trout_man22 is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone Tried Hi Mountain Sweet and Spicy Jerky Yet? DavidEHickey Q-talk 3 02-13-2009 05:29 PM
Hi Mountain Jerky? Brian in So Cal Q-talk 22 01-15-2009 02:21 AM
High Mountain Jerky Brian in So Cal Q-talk 21 08-22-2008 05:17 PM
Hi Mountain Jerky Cure & Seasoning wnkt Q-talk 12 12-19-2006 10:47 AM

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

Loading



All times are GMT -5. The time now is 01:21 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.
no new posts