I guess I'll go first....
Posted 23 October 2009 - 01:07 PM
Need to transfer more to photobucket. Stay tuned for more!
Posted 24 October 2009 - 12:29 PM
Posted 25 October 2009 - 06:36 PM
Uh oh... those bucks are in trouble!!!
Posted 28 December 2009 - 10:57 AM
Great bucks also.
Posted 31 December 2009 - 11:54 AM
Posted 31 January 2010 - 10:35 PM
Posted 01 February 2010 - 04:04 PM
i did what i did, no goin back, past is the past, and i didnt come this far to quit.
Posted 02 February 2010 - 07:43 PM
Posted 10 February 2010 - 04:59 PM
Posted 24 February 2010 - 02:58 PM
Posted 06 March 2010 - 03:45 AM
Posted 20 May 2010 - 12:38 PM
-- Alexander Hamilton
Posted 24 June 2010 - 11:59 AM
Curing pork is all about having a super clean process. I have used this process to do pastrami out of tri-tip, duck and deer meat, always comes out really good. The pastrami recipees are a little different as far as spice goes i like to add cracked black pepper, old bay, granulated garlic and a lot of crushed corriander seeds when i do pastrami.
The following is the process i use to make canadian bacon and belly bacon. With the Canadian bacon i slow smoke it with apple and mesquite wood. The belly bacon i just cure it and if i want sliced bacon, slice and fry. Simply delicious.
For more of a pork belly dish i take a little molasses, brown sugar and apple cider vinegar and make a paste, coat bacon steak about 3" square 2" thick let sit for a couple hours in the fridge and bake or bbq. Awesome results.
1 Gallon water
1 1/2 cups Kosher Salt
1 Cup Brown Sugar
20 Whole Cloves (crushed)
4 Tbsp Speed Cure #012 (go to www.psseasonings.com for ordering info)
2 Tbsp Pickling salt
Bring all ingredients to a boil in a stock pot stirring very well.
Remove from heat and bring down to 39-40 degrees F. Place pork in plastic tub keeping completely covered with liquid, use a lid on tub so no light penetrates. The meat has to cure for two weeks, stir and mix daily if possible. A longer cure results in saltier denser meat. I have tried up to 4 weeks, for my taste 2 is perfect.
At two weeks rinse in cold water thoroughly let soak for 1/2 hour and pat dry. I dry rub with cajun seasoning at this step and let air dry over night.
Smoke with your favorite wood about 275 for 2hours remove and wrap with aluminum 275 for 2 more hours.
Slice and inhale with cold beer and sour dough bread.
Remember everyones taste are different, I have messed with it for a few years and I like this method the best always comes out good.
If any one has questions about any of the process my email is firstname.lastname@example.org.
Good luck and keep those smokers smokin.....
-- Alexander Hamilton
Posted 07 June 2011 - 05:00 PM
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