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Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
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Mix well 4 parts demerara sugar with 3 parts coarse salt (I like Sea Salt for this) and layer around 1/2 inch deep in bottom of tote. Toss in loins:
Smother loins with mix:
Cold enough outside this next step likely wasn't necessary, but I tossed bags of ice on each tote after they were stuffed into the big stainless smoker (no room for such in our fridge):
Shut the doors and let sit overnight.
This thread will be continued as the process develops...
Cheers
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
Hey Iron . That seems like a good recipe .
Iwould like to ask make of smoker you use is it a small commercial one ?
Thanks
Arctic Lake
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It is, but that is barely the start of a much more complicated process. Later today the product comes off the dry brine, and into the next - a wet brine.
Then it must be de-desalinated, glazed, dried and smoked.
Long process.
Home Build. I have done dozens. This is my best.I would like to ask make of smoker you use is it a small commercial one ?
Based on a mid-sixties hospital food warmer, near 400 pound of stainless - thankfully on wheels.
Hot smoke controlled by an 8 stage programmable PID, running duo ceramic commercial hotplates.
Cold smoke will be shown in this thread when I get that far.
Cheers,
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
That looks really good, cant wait to see the finished product.
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Took overnight and then some to get to this desirable stage.
The dry brine is "dry" no more, and it is easy to see just how much moisture it has sucked out of the loins.
The loins themselves have changed both in color and consistency.
Next up: the Wet Brine process...
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
Wet Brine:
3 gallons (Canadian thank you very much) of water
4 cups Sea Salt
5 cups demerara sugar
2.5 cups real maple syrup
1 bag peppercorns
A decent handful of chopped dill.
Should mix this a fair bit before you need. it so it can settle.
Test run by dropping a fresh raw egg into the mix:
She floats, all good- Carry on...
If not, a smidgen more salt, whip into a frenzy, and re-try until it does.
Toss the loins in - no need to rinse.
Now about as fascinating as watching paint dry.
Stir occasionally through the eve.
Let percolate.
Tomorrow desalination, onto prepped grills, and begin the glaze process (if all goes well...)
Cheers,
Nog
http://www.youtube.com/watch?v=zVNNhzkJ-UU&feature=related
Egotistical, Self Centered, Son of a Bitch Killer that Doesn't Play Well With Others.
Guess he got to Know me
This looks like a winner. Mouths watering and it ain’t even done.
Hmmm great recipe..awesome knife...
Cheers
Steven