Happiness is #2

[RobertN]

Whew! Based on the subject title, I thought this might be related to something you do in an outhouse.

Pour some Daves Insanity sauce on. Thenit might have something to do with the out house. Wait, your name is Dave... Did you make that hot sauce

 

[HomeBrew2]

The piggies came out of the soup and onto a rack for draining overnight.
First pic is as they sleept in the soup ... with a small plate for a weight.
Second pic shows how nicely the nitrates preserve the pink color, YUM!
Cheers!

 

[EddieWalker]

Homebrew2,

Your way ahead of me. We're still trying to get the meat part of your recipe. We came close yesterday evening just before dark, but the wind changed directions before Steph could get off a shot.

Eddie

 

[3RRL]

Steve,
Your recipe sure sounds good. I noticed how lean yours are. I was wondering if a little more fat can be left on the loins? For some reason I have visions that it would be pretty good that way? What do you think?

 

[HomeBrew2]

First thing this morn, the piggies went on the smoker. I'll gradually increase the heat for a total of 12 hours or so.

Rob, ANY kind of meat is great cured and smoked! This particular batch is for egg McMuffins w/cheese and to be used as flavoring in beans, saute's or whatever (including tractoring snacks). If I were making a dinner ham, I would have certainly used a cut with at least 1/4" of fat.

 

[barticus73]

First thought that popped into my head when all I read was the thread title is, "Great, a post about some old guy being happy about successfully taking a dump(Number 2) lol" Funny how the mind works!

 

[HomeBrew2]

Attached is a pic of the finished product. Might be my best so far. Perfect pink throughout, moist, as tender as pork fat, though salty it is well balanced with the sugar and garlic, the smoke flavor flows thru every bite (after resting in the frig for 2 days after smoking - rest mitigates any sharpness that the smoke might add on the surface that might be noticed immediately after smoking).

Scotty, It's hard to beat your wonderful big pig feeds. Try this method, it makes great gifts for the holidays.

Rob (3RRL), I hope you have enjoyed my post and any new ideas that I may have presented. I'm sure with your long history of game hunting that you have a multitude of recipes that I only hope you might share with us.

Eddie, ... I'm at a loss. I figured with all the stories of your hunting trips that that little porker would have been offed with a rubberband gun shot to the center of the pupil. And, that you would have a small but knockout list of campfire recipes that would put anyone's meat preparation to shame. Cooking is really pretty easy. The way I learned it was: if it makes you sick to eat it raw, put a little heat to it till it doesn't make you sick any more.
Fortunately, I don't need anyone to cook my food. I've been single for 10 yrs and have found knowing how to cook kindof weeds out the girlfriends that really aren't up to my criteria, so to speak

Cheers all !

 

[EddieWalker]

HomeBrew,

Thanks for the update and picture of the finished product. It really looks good!!!

I've tried quite a few recipes over the years, but I'm kind of a lazy person and if it takes more than a step or two, I lose interest. I enjoy meat just as it is grilled over the coals. Different species have different flavors, and some are much better than others. A little seasoning is about all I ever do to anyting I shoot. If it's an animal that doesn't have a flavor I'm very fond of, like Mule Deer, than I have sasage made out of it, or maybe I'll cut it up and make jerky. It all gets eaten, but not always over the grill. hahaha

We had that one boar show up the other day, but they are mostly eating sometime in the middle of the night. Pigs hate warm weather and our daytime temps are in the mid 70's right now. Today it's raining, so temps are down and it was very dark last night, so the odds are very high that I might see some hogs. If so, I'm gonna shoot one myself just to try out your recipe!!!

Eddie

 

[Highbeam]

The finished product really surprized me in appearance. It looks like a ham. I like meat and it's about lunchtime. My mouth is watering.

So are commercial hams made from the loin as well? Is this tenderloin like a filet mignon, or top loin like a new york steak?

That looks so easy that I may be willing to try. I have a charcoal fired, water pan equipped, smoker (technically barbecue) that heats to 225 for as many hours as I want. Would this suufice? Mmmm, I'm getting hungry.

I have developed a new appreciation for pork since I started grilling the top loin steaks as though they were beef. The whole family really enjoys this cheap meat. Top loin being the new york steak of a pig I think. Whenever I have seen pork tenderloin for sale it is a tube only a few inches across.

 

[HomeBrew2]

The finished product really surprized me in appearance. It looks like a ham.

Guess what, if cure a beef roast the same way, it'll look just like corned beef, or pastrimi

So are commercial hams made from the loin as well? Is this tenderloin like a filet mignon, or top loin like a new york steak?

I assume you're asking about a commercial boneless ham ... I don't what they make them out of.
I use the cheap loin, not the tenderloin. I believe real Canadian bacon uses the tenderloin.

That looks so easy that I may be willing to try. I have a charcoal fired, water pan equipped, smoker (technically barbecue) that heats to 225 for as many hours as I want. Would this suufice? Mmmm, I'm getting hungry.

Yep, very easy and a fun old timey way of doing something. Sounds like you have the same smoker as I except mine's electric. There's no tricks, it's just like smoke-cooking anything else
Real ham is cold smoked and must be cooked prior to eating. When done correctly, the curing removes all the water that bacteria loves and the smoke seals it from the environment and can be stored for long periods. I think Smithfields ages theirs for 6 months or so this way.