tatoosh
Newbie
Slicer I have, but just the one. Kind of small but it does the job. I just need to chill the bacon before I go at it. I just put 9 plus kilos of maple cure bacon (green weight) in the fridge. I have an order for one and am playing around with my maple cure recipe. Also doing some honey cure with maple extract to see how that effects the taste. I do fairly short smokes - 3 or 4 hours until I get to the 150F internal temp for safety.
The pork chop recipe I ran into on a different forum and they initially used Morton Tender Quick which I did the first time, but Tender Quick is a bit too pricy to be toting across the ocean, so now I do it with my own formula. Comes out nice after 2 or 3 days in a wet brine. If the chops are cut thick, over an inch, I do inject them to be sure the center cures as well. Have to be sure they are completely submerged. Had one sticking up just a hair and it went bad ... so 4 kilos of pork chops were out in the garbage last year. That hurt on a couple of different levels. When they are done right they are superb. I take them to 145F internal so they stay juicy. Doing another 4 kilos later this week, very thick cut, so I can stuff them with blue cheese or whatever. Yum! Yum!
McCormick brand is good and we use it a lot, Also we hunt the Indian stores for their spices since they have a lot of great stuff if and when you can find it. A bit of hunting and the Tagalog/local names or Indian names start to stick and it gets easier. Fresh dill is due in the market soon, I hear. Looking forward to that big time! Also, sometimes you can find a good bread machine which will do a decent job of making dough for pizza and such unless you are a Peter Reinhart sort and go the artisan approach. We found an Aussie market one, so it works on 220v. Handy and turns out a pretty decent loaf of banana bread.
Mabuhay Bro's ...
The pork chop recipe I ran into on a different forum and they initially used Morton Tender Quick which I did the first time, but Tender Quick is a bit too pricy to be toting across the ocean, so now I do it with my own formula. Comes out nice after 2 or 3 days in a wet brine. If the chops are cut thick, over an inch, I do inject them to be sure the center cures as well. Have to be sure they are completely submerged. Had one sticking up just a hair and it went bad ... so 4 kilos of pork chops were out in the garbage last year. That hurt on a couple of different levels. When they are done right they are superb. I take them to 145F internal so they stay juicy. Doing another 4 kilos later this week, very thick cut, so I can stuff them with blue cheese or whatever. Yum! Yum!
McCormick brand is good and we use it a lot, Also we hunt the Indian stores for their spices since they have a lot of great stuff if and when you can find it. A bit of hunting and the Tagalog/local names or Indian names start to stick and it gets easier. Fresh dill is due in the market soon, I hear. Looking forward to that big time! Also, sometimes you can find a good bread machine which will do a decent job of making dough for pizza and such unless you are a Peter Reinhart sort and go the artisan approach. We found an Aussie market one, so it works on 220v. Handy and turns out a pretty decent loaf of banana bread.
Mabuhay Bro's ...