The Official What's Cooking Thread [Food Porn]

[NASH]

Awesome looking food! Greg - when using curing salt (#1 from Brothers) in the dry cure for bacon, how much per pound of meat do you use?

1 teaspoon per 5 lbs of meat. The stuff is potent! I'll post up a basic cure mix that makes it easy to use.

Transmitted from the hop-phone.

Thanks - that's what I used; I just see some conflicting amounts on the internet. My slab of pork belly has been curing since Monday night so it should be ready for the smoker today or tomorrow.

Cool. I always go with 5 days cure time on pork bellies but a day or two longer won't hurt anything. I usually rinse the pork, pat dry and allow to dry on a rack in the fridge at least overnight before smoking, usually more like 20 hrs


This recipe/formula comes from Charcuterie, by Ruhlman and Polcyn....
Basic Dry Cure:
• 1 pound/454 grams pickling salt
• 8 ounces/227 grams granulated sugar
• 2 ounces/56 grams pink salt (InstaCure #1; or DQ Powder; or Prague Powder #1; or Cure #1; or TCM)
Makes about 3 1/2 cups

Use 56g per 5 lbs of meat = 11.2g per lb or ~ 2.25 - 2.5 tsp per pound

If you use this cure mix do not add additional salt

[mr x]

It's all the same stuff, Brother's only use the one type

I got the Bison in from out west

So Prague powder #1? You ordered the meat yourself? Or it's just from out west?

[NASH]

It's all the same stuff, Brother's only use the one type

I got the Bison in from out west

So Prague powder #1? You ordered the meat yourself? Or it's just from out west?

I ordered the Bison from a 'gourmet' meat joint out there

And yes, Brother's says it is #1

[mr x]

How was it? One of these days we need to splurge on some of this:

http://serranoimports.com/" onclick="window.open(this.href);return false;

[NASH]

How was it? One of these days we need to splurge on some of this:

http://serranoimports.com/" onclick="window.open(this.href);return false;

The bison steaks were fabulous

Some good looking stuff on that site for sure

[mr x]

Apparently just became available in Canada at a civilized price.

http://m.theglobeandmail.com/life/food- ... ice=mobile" onclick="window.open(this.href);return false;

I also see a 30% sale on the loin.... Defintiely on the to do list sometime.

[mr x]

Dilled green tomatoes.

Sent from my Nexus S

[LeafMan66_67]

Spent grain bread. Smells AWESOME!

[LeafMan66_67]

Dilled green tomatoes.

Sent from my Nexus S

They look good ... never tried that before.

[mr x]

Me either. Free tomatoes, lol.

[LeafMan66_67]

Me either. Free tomatoes, lol.

Let me know how they turn out - hell of a lot less work than making chow!

[NASH]

On the beer pickle formulation

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[RubberToe]

Right on. I was at it too. I threw some whole hops into a few jars and also pickled a whole jar of hops in pure vinegar to see what I can extract.



Sent from the brew timer.

[mr x]

Fucking right on. They should be perfect for Hoptoberfest.

[NASH]

Awesome. Stereo beer pickles. Should be good.

That bread looks excellent Leafman

[jeffsmith]

I put down some jalapeños and yellow plums earlier this week for the winter.

[NASH]

Those are going to be wicked along about mid-winter

[NASH]

Holy fuck! I had a frenched 2-bone chop with fresh market veg tossed with some butter and dill, took the chop to 145 f internal. That was the best plate of food I have had for a while. Well, at least since the Bison ribeye

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[mr x]

[RubberToe]

Good stuff.

T-bones were on sale so I couldn't resist. I picked some fresh fresno and cayenne peppers for some poppers too.

Not my best work but it went down good!

Sent from the brew timer.

[CorneliusAlphonse]

too much delicious activity in this thread today guys! it all looks delicious.

[Keggermeister]

I smoked more brisket today, 100 kilos to go for the weekend.

[canuck]

Veggies and Pad Thai are looking excellent guys



mmm bacon....

Maple cinnamon cured with a shit-ton of pepper and hickory smoke...

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Greg, that bacon looks f'ing amazing! I've been wanting to smoke bacon like this as well but haven't gotten around to it yet! Would most any butcher shop have this available?

[LeafMan66_67]

I smoked more brisket today, 100 kilos to go for the weekend.

Mmm ... Brisket!!!

My bacon just came off the smoker, pork loin for sandwich meat for the week on there now injected with apple juice, brown sugar and Appleton Rum. Don't know how that will turn out but it smells great!

Back ribs and wings going on after lunch. Pictures later.

[NASH]

Brisket and steak looking wicked Nick. Where are you setting up this weekend, Argyle or ?

Transmitted from the hop-phone.