(http://lh4.ggpht.com/_CbvAIVzmFFM/TTw9sD2P56I/AAAAAAABTPM/Qo0hyFDjtVU/s800/20110123083655.jpg)
But I believe I've found the cure!
(http://lh4.ggpht.com/_CbvAIVzmFFM/TTw9w8CEGjI/AAAAAAABTPU/5AfC3jiylXc/s800/20110123083402.jpg)
12 pounds venison backstraps. 10 pounds pork loin. 3.5 pound pork belly. 1 bag of Morton TenderQuick.
Stay tuned!
Sounds like a great time to me ;D
Yep, definitely have a sickness. :)
The only thing that worries me that you only THINK you have a sickness. Thought you would have recognized it by now Well I guess one of the steps of addiction is "denial". ;D
First up, Backstrap 'Pastrami'.
(cured like Canadian Bacon, with some Pastrami flavor elements)
MTQ
Coriander
Brown Sugar
Powdered Onion/Garlic
Black pepper
(http://lh6.ggpht.com/_CbvAIVzmFFM/TTxOwHBFzoI/AAAAAAABTPs/eDSf6oXewPk/s800/20110123090944.jpg)
Rub a dub dub.
(http://lh4.ggpht.com/_CbvAIVzmFFM/TTxOxuvFohI/AAAAAAABTP0/60Kc7dLBENA/s800/20110123091732.jpg)
Times 4.
(http://lh5.ggpht.com/_CbvAIVzmFFM/TTxOzJGooWI/AAAAAAABTP8/46j66Wdopiw/s800/20110123094347.jpg)
Next - Easy 3 Chile Bacon.
Weigh out a pork belly.
(http://lh3.ggpht.com/_CbvAIVzmFFM/TTxXQAJyi0I/AAAAAAABTQw/P5fNxsTUGZI/s800/20110123101402.jpg)
(2.8 pounds)
Mix together 2.8-ish T of MTQ, a few teaspoons of brown sugar, and 2 teaspoons of this..
(http://lh4.ggpht.com/_CbvAIVzmFFM/TTxXNJcLmgI/AAAAAAABTQg/mQ8bHiTjxPc/s640/20110123100617.jpg)
Into a 2 gallon bag, rub both sides real good.
Add:
(http://lh5.ggpht.com/_CbvAIVzmFFM/TTxXOWv_gSI/AAAAAAABTQo/BVu2BrrUfNo/s800/20110123100641.jpg)
.... and 1/4 cup of pickled jalapeno juice.
Looks like this:
(http://lh6.ggpht.com/_CbvAIVzmFFM/TTxXRiwn8nI/AAAAAAABTQ4/oBNQIbrRbgA/s800/20110123102131.jpg)
Boy, you just ain't right! :D
But wait, there's more!
6 pounds Canadian Bacon. (MTQ, brown sugar, garlic/onion powder)
(http://lh4.ggpht.com/_CbvAIVzmFFM/TTxpoV6KwiI/AAAAAAABTR8/M-l4bMC79Lc/s800/20110123113201.jpg)
[edit]
I drizzled some Hickory Shagbark syrup in each bag before I sealed it.
[/edit]
And something I can't even think of a name for.
MTQ
Anchiote Powder
Cumin
Soileau's
Hungarian Half-Sharp paprika
Garlic/Onion powder
(http://lh4.ggpht.com/_CbvAIVzmFFM/TTxpbdMKwBI/AAAAAAABTRM/MMYT7lGElYo/s640/20110123112056.jpg)
Before I put the Anchiote in.
(http://lh6.ggpht.com/_CbvAIVzmFFM/TTxplC71BJI/AAAAAAABTRs/341SYdEq09E/s800/20110123112328.jpg)
The Anchiote has a consistency of silly putty. After schmearing it all over the loin:
(http://lh6.ggpht.com/_CbvAIVzmFFM/TTxpm7DiDyI/AAAAAAABTR0/CM-knHMLKI0/s800/20110123113150.jpg)
I'm definitely watching this one with interest.
I thought we wuz naming it Spanadian Bacon! :D
Quote from: KyNola on January 23, 2011, 10:03:14 AM
I thought we wuz naming it Spanadian Bacon! :D
Works for me! (with some Hungarian and Cajun influences)
Wow Squirt you do have it bad.
I have a slab & 1/2 of snake river belly unthawed. I think I'm going to use some shagbark hickory on one piece.
It's good stuff. I like it on the CB.
Last one I injected the loin with the syrup... Boy did that make a mess.
I'll admit right now this isn't all for us. The backstraps are for my office neighbor at work, and I'll probably give away 2/3rds of that belly bacon.. The CB is staying here, and I'll probably take the Spanadian Bacon to work. (my captive audience/test market/critics)
Quote from: squirtthecat on January 23, 2011, 10:55:03 AM
I'll probably give away 2/3rds of that belly bacon..
Where does the line form?
Suppose I'll get blamed for this addiction as well for getting CRG addicted to Sausage!!!
QuoteBefore I put the Anchiote in.
I like your spice mix pics, but it makes mine look so ghetto, yours are kind of artsy-fartsy!
Quote from: Tenpoint5 on January 23, 2011, 05:57:34 PM
Suppose I'll get blamed for this addiction as well for getting CRG addicted to Sausage!!!
Yes, you will!
Quote from: Smokin Soon on January 23, 2011, 06:12:07 PM
QuoteBefore I put the Anchiote in.
I like your spice mix pics, but it makes mine look so ghetto, yours are kind of artsy-fartsy!
:D
I dump them in that way so I can see what is in - and what I might have forgot..
Nice start stc, can't wait till you cross the finish line in this one.
Es un hombre enfermo
Thats a good lookin pile of meat, cant wait to see the finished product.
Squirrel, would you mind sharing the spice quantities you used per pound of backstrap? I imagine you used 1 TBS of MTQ and 1 TBS of Brown Sugar per pound, but what about the others? How long did you smoke and what flavor wood? What IT did you take it to? Thanks!
Quote from: squirtthecat on January 23, 2011, 07:59:29 AM
First up, Backstrap 'Pastrami'.
(cured like Canadian Bacon, with some Pastrami flavor elements)
MTQ
Coriander
Brown Sugar
Powdered Onion/Garlic
Black pepper
(http://lh6.ggpht.com/_CbvAIVzmFFM/TTxOwHBFzoI/AAAAAAABTPs/eDSf6oXewPk/s800/20110123090944.jpg)
Rub a dub dub.
(http://lh4.ggpht.com/_CbvAIVzmFFM/TTxOxuvFohI/AAAAAAABTP0/60Kc7dLBENA/s800/20110123091732.jpg)
Times 4.
(http://lh5.ggpht.com/_CbvAIVzmFFM/TTxOzJGooWI/AAAAAAABTP8/46j66Wdopiw/s800/20110123094347.jpg)
I woule like to know the quantities too Squirrel! :D
;D
I measured it the first time, then got tired of doing that and just eyeballed it. (except for the MTQ - I measured that every time)
1 Tbsp Morton Tender Quick per pound
1/2 Tbsp dark brown sugar, packed per pound
1/2 Tbsp freshly ground Tellicherry pepper per pound
1 Tbsp ground coriander per pound
1 tsp granulated garlic powder per pound
1 tsp onion powder per pound
I haven't smoked them yet, they just went into that cure yesterday. I'll smoke them next Sunday afternoon, after I rinse them off and put a coat of rub on them to rest overnight.
I'll probably use Hickory and take the backstraps to an IT of 151° or so. (unless anyone thinks otherwise - I've never smoked them before)
Pardon my ignorance, but will your "resting" rub be the same as the cure you used?
It could be, but I think I'm going to to do something a little different...
I've used this a couple times, and it really brings some flavor (and a bit of heat) to the pastrami.
(HOT) Dry rub. Give 24 hours in a vacbag.
1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme
I probably won't have 24 hours to let it rest - so it will just be overnight.
Quote from: squirtthecat on January 24, 2011, 09:07:46 AM
I'll probably use Hickory and take the backstraps to an IT of 151° or so. (unless anyone thinks otherwise - I've never smoked them before)
I wouldnt take the backstraps over 145, I useuly pull them at 140 and after the rset they will hit 145.
Quote from: squirtthecat on January 24, 2011, 09:15:15 AM
(HOT) Dry rub. Give 24 hours in a vacbag.
1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme
Now THAT'S gonna bring some flavor and spice to the party!
Quote from: OU812 on January 24, 2011, 09:17:36 AM
Quote from: squirtthecat on January 24, 2011, 09:07:46 AM
I'll probably use Hickory and take the backstraps to an IT of 151° or so. (unless anyone thinks otherwise - I've never smoked them before)
I wouldnt take the backstraps over 145, I useuly pull them at 140 and after the rset they will hit 145.
Good to know! ~140° it is, and I'll wrap/cover them and rest in a cooler for a while.
Thanks Curt!
Quote from: KyNola on January 24, 2011, 09:18:27 AM
Quote from: squirtthecat on January 24, 2011, 09:15:15 AM
(HOT) Dry rub. Give 24 hours in a vacbag.
1 Tbs ground Tellicherry pepper (Penzeys)
1 Tbs Hungarian half-sharp paprika (Penzeys)
1 Tbs garlic powder
1 Tbs ground coriander
1 Tbs Colman's mustard powder
1 Tbs onion powder
1 tsp white pepper
1 tsp thyme
Now THAT'S gonna bring some flavor and spice to the party!
It does! Looks wicked, too..
(from the last time I mixed it)
(http://lh5.ggpht.com/_CbvAIVzmFFM/TIG7tq09PRI/AAAAAAABOmI/kRtchNHGMEw/s800/20100903205536.jpg)
Oh, and I put a bit of shallot salt in it as well. Maybe a teaspoon.
That does look good.....I think I am getting sick now ;)
Well..... what was the outcome? I am hoping you took pictures and will post them.
Quote from: Phone Guy on February 17, 2011, 01:42:55 PM
Well..... what was the outcome? I am hoping you took pictures and will post them.
I did, that following weekend... Let me dig up the post. I should have appended it to this one.
[edit]
Here they are. 1st in the Traeger, 2nd in the MAK.
http://forum.bradleysmoker.com/index.php?topic=20698.0
http://forum.bradleysmoker.com/index.php?topic=20676.0