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Easily distracted by meat!! |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Posted: 10 November 2014 at 11:18 |
Storm blew in on the weekend and the roads are crazy today. Temps about -12C and winds about 40kph.
But we were low on ADR and nature called so out I went for a shop. A quick in and out or so I thought. Except Pork belly was on sale-as well as beef sirloin and extra lean ground beef. So 1/2 hour later I made it home and was starting a batch of extruded Beef Jerky-Maple Bacon and a Rosemary Beef Bresaola Pics as these projects develop |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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See! That's why people like you and I should not be allowed to go shopping!
Can't wait to see it
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Are you kidding, Darko. People like us shouldn't be allowed out on the streets alone, let alone go shopping.
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But we hae meat and we can eat
And sae the Lord be thanket |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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The cold weather has abated and I decided that it was time to get after my smoker projects.
Especially when 2 deer came up on my front lawn yesterday to feast on my crab apple tree. Not remarkable but unusual because I live in a heavy residential area of a city of over a million people and not close to any rivers, streams or wooded areas. Did I mention that I am easily distracted by meat? Bought a new cold smoke generator called the Pro Q to run in my Bradley to save on puck costs. Similar idea to other popular designs. Ignition is provided by a tea candle which is removed once it starts smoking. Smoke is produced from the wood dust at a rate of 8-10 hours per 100grams of dust. I smoked some sliced pork belly that I cured It fried up nicely after a 8 hour cold smoke on Oak Chips. Great in a BLT Beef Jerky is in the smoker as we speak so I can gauge the effectiveness of the cold smoke generator during a hot smoke. Should be fine up to about 170F |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Did I mention that I am easily distracted by meat?
Ain't that the truth. I've got a 200 pounder broken down, that I'll start butchering today. |
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But we hae meat and we can eat
And sae the Lord be thanket |
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Damn! If that was on my front lawn, my vehicle would have a dent in it!!(I don't have a shotgun).
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Let us know how it works. Looks like an interesting smoke thingie
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Bacon looks great - done to perfection!
Can't wait to hear about the jerky and the bresaola, too - what's your process?
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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My Bresaola process I use is similar to the one posted on the Len Poli site that I linked in the Tasso thread. Although I cold smoke between cure applications-my Bresaola needs one more week of cure and then I will post pics as I move it down to the basement for drying |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Beautiful!
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Jeepers -You just reminded me the Bresaola is still out in the smoker.
Pics in 5 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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BriCan
Cook's Assistant Joined: 29 November 2012 Location: Vancouver/Canad Status: Offline Points: 54 |
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Should be ok as I see the weather is still low
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But what do I know
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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Speaking of meat distractions, have y'all heard the latest Arby's commercial.
Sounds like James Earl Jones doing the voice over, and starts out: "Where would we be without steak? Living in a cave somewhere, eating leaf and berry sandwiches? Celebrating anniversaries by going out to a fancy kale house?........" I'd love to convince myself that this is a harbinger, and that the quality of TV advertising is entering an up mode. But, unfortunately, I don't believe that's gonna happen. But the Arby's ad is great! |
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But we hae meat and we can eat
And sae the Lord be thanket |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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Checked the Bresaola today and I am really encouraged. It is maintaining 53F and a RH of 78%
Currently weighs 1.680( 480grams to go) |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Looking good!
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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