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Massive Woosday Pic dump: Curing and stuff

stikestike Posts: 15,597
edited 10:42PM in EggHead Forum
INPO ('in noh pahtikulah oh-dah')

direct grilled skin-on salmon. see? it ain't hard
salmon.jpg

raw 18-pounder
2011raw-ham.jpg

cured and smoked
2011fully-smoked-ham.jpg

the cure for an Easter experiment
cured-stuff-before.jpg

the 'experiment', all cured, on the right, with a chunk of cured pork loin on left
cured-stuff.jpg

hot-smokin them both
cured-stuff-smokin.jpg

done
cured-stuff-smoked.jpg

pork roast from the loin, rolled and pounded flat
01unrolled.jpg

stuffed with spinach, garlic, onion, etc.
02stuffing.jpg

rolled
03rolled.jpg

and overcooked (still great)
04sliced.jpg

path to the compost has melted and the pile is thawed. do you compost?
hahaha
bonus-compost-pic.jpg

one of 9 from last week
Drawbridge_SMALL.jpg

a detail
Drawbridge_DETAIL.jpg

another binding for the collection, arrived yesterday. it's about 9x12. New York, ca. 1890-1895
Goldsmith_TRAVELLER_small.jpg
ed egli avea del cul fatto trombetta -Dante
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Comments

  • You sure have been busy. I wish I was coming to your house for Easter!
    Happily egging on my original large BGE since 1996... now the owner of 6 eggs. Call me crazy, everyone else does!
  • Clay QClay Q Posts: 4,435
    Great looking ham! Should be a delicious fest for Easter.
    Ahhhhhh, it's good to see an artist's work. Very nice, Stike. Keep up the good work.

    I'm thinking of creating some egg-related visual art and get back to oil painting. Been a loooooog while since I threw paint on canvas but this summer I'm gonna do it. Right now I'm busy finishing up a table for the small egg. You will see my design soon at the Sunshine State Eggfest. There will be, as Bubba Tim calls it, an unveiling. The foundation is Arts and Crafts with my own interpretation. Wish you were going to Florida this week. I'd buy you a beer. ;) B)
  • stikestike Posts: 15,597
    if you do come, make sure you drink lots of water.
    forgot to post the pancetta pics too. and doing cured salmon too, plus some duck prosciutto (two kinds).

    i imagine our salt intake may be slightly above the daily allowance :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    thanks for the kind words. i always make a point of saying i'm an 'illustrator', not an artist. but thank you for seeing something in it. :)
    can't find the 'painting' i did a while ago of the pair of strip steaks on my small BGE. that was my only BGE-related 'artwork'
    :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • vidalia1vidalia1 Posts: 7,091
    Be sure and score the skin on the duck prosciutto so it can curl up...
    :laugh: :blink: :woohoo: :lol: :silly:

    It all looks deeelicious....
  • stikestike Posts: 15,597
    flew down with my brothers to visit the old man and my mom. was dad's 70th birthday. we usually send lobsters for a birthday or other occasion, and so called to ask if he'd be around in case we sent some. he said "send them on, we'll be here"

    one of his buddies picked us up from the airport with lobsters in tow, and pulled up in front of my father's surprise party. he said "i got your lobsters". when he looked in, there wer the three of us.
    these were a couple of the lobsters. a six-pounder, and three three-pounders. as we all know now, having been schooled by a certain someone, big lobsters are horrible :laugh:

    6poundandthree3pounders.jpg

    that's not a real 3-foot yard stick, btw. it's a two footer marked to look like a yard stick
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    did it curl?
    ed egli avea del cul fatto trombetta -Dante
  • fishlessmanfishlessman Posts: 21,253
    the little one pounders are way better :laugh: :laugh: ill take that three pounder please, those always cook up perfect
  • stikestike Posts: 15,597
    you eat big one-pounders? everyone knows the 8 oz ones are much sweeter
    ed egli avea del cul fatto trombetta -Dante
  • vidalia1vidalia1 Posts: 7,091
    Nope...the angle I took the picture made it look that way...it turned out quite good actually. I will doing a few more to take to the GA Mtn Eggfest...
  • stikestike Posts: 15,597
    cool.
    if you add other flavors to your cure, you might find cutting the flesh allows them to cross the skin barrier a bit. i dunno. the salt draws out water and gets sucked in, but maybe other flavorants could benefit from the cutting.

    i didn't try it with mine.
    anyway...

    did you like it? gotta be careful. lots of folks will eat it and nod politely, and then spit it into a napkin. don't just give it away willy-nilly. make sure they really like it :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • Photo EggPhoto Egg Posts: 6,494
    A good 3 pounder down here would cost me an arm.
    Yum...
    Thank you,
    Darian

    Galveston Texas
  • stikestike Posts: 15,597
    3 pounders were 7.99/pound. the 6 pounder was 6.99/lb.

    but they ended up giving them all to us for 6.99 a pound ;)
    ed egli avea del cul fatto trombetta -Dante
  • Photo EggPhoto Egg Posts: 6,494
    Sure, kick me in the nadds...$6.99 a pound. :laugh:
    Thank you,
    Darian

    Galveston Texas
  • stikestike Posts: 15,597
    well. i DID have to shovel 8 feet of snow this winter for the privilege of proximity to cheap lobsters :S
    ed egli avea del cul fatto trombetta -Dante
  • YBYB Posts: 3,861
    That was a neat surprise Jeff and I'm sure it meant a lot to your dad.

    Larry
  • Photo EggPhoto Egg Posts: 6,494
    My MN winters are almost a blurrrrr in my memory.
    We took this photo in January.
    EggFamilyPhoto_001.jpg
    Thank you,
    Darian

    Galveston Texas
  • stikestike Posts: 15,597
    it was 90 when we left. today is cold and rainy.

    three days of sun and i am the "tanned guy" around here. hahaha
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    was a nice trip. last minute surprise
    thx
    ed egli avea del cul fatto trombetta -Dante
  • Cpt'n CookCpt'n Cook Posts: 1,917
    Wow, aren't you ambitious. Nice cooks and nice illustration, Prismacolor I presume?
  • stikestike Posts: 15,597
    thx

    just a cheap no.2 pencil from staples, on vellum, with a little digital color
    ed egli avea del cul fatto trombetta -Dante
  • beesbees Posts: 335
    That gives the "Easter Egg" a whole new meaning.
  • Mr HollowayMr Holloway Posts: 2,034
    Man, that ham looks amazing
    You really take the fear factor out of curing
    The illustation is incredible, now I know how you did that pumkin last year :lol:

    Shane
  • stikestike Posts: 15,597
    still gotta do a leg of lamb and reheat that monster ham on the big day... the BGE gets a work-out for sure
    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    curing is easy. that's the dirty little secret no one wants you to know. :laugh:
    ed egli avea del cul fatto trombetta -Dante
  • RRPRRP Posts: 20,835
    Great set of pixs - thanks for sharing - BTW was the binding another one your GG did?

    PS I'm still reeling that I'm only 4 years younger than your Father!
    L, M, S, Mini
    Ron
    Dunlap, IL
  • Little StevenLittle Steven Posts: 28,742
    Ron,

    And stike is old! B)

    Steve

    Steve 

    Caledon, ON

     

  • stikestike Posts: 15,597
    shhhhhhhh

    (yeah) i have one he did for an exhibition with the same tools. both are very early.
    ed egli avea del cul fatto trombetta -Dante
  • Susan EgglaineSusan Egglaine Posts: 2,437
    All looks great! I did some chickens last week with the pink salts & this week with some kosher salts and fresh herbs, both were good. I gave one of the chickens to Mom & Dad last week but, made sure to tell them the meat was pink but it was cooked. :laugh: Going to the pork center next Tue. :woohoo: I wonder if that will give me enough time to cure a ham for Easter?
  • stikestike Posts: 15,597
    thanks.

    9 or 10 days is all it takes to cure. you'll need an injector, to inject some pickle along the length and around th bone, and then submerge in the same pickle at about a day for every two pounds\

    haven't done the chickens yet. they are cured? interesting
    ed egli avea del cul fatto trombetta -Dante
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