36 lbs of delicious pig parts

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Bought 3 bellies at RD last week. $2.11 per lb and they were skinned and as squared off as any I have bought. Really nice and at $2.11lb, really cheap.

They have been in the brine since last Sunday. Pulled them today, rinsed and gave an hour long soak to desalinate a bit. Drying in the fridge overnight (bought 3 cooling/drying racks and cookie sheets at RD when I was there).

On unit 2 tomorrow for an all day smoke over Apple pellets with the AMS.

Bellies in brine before the rinse and soak:



Here is the desalination/ice bath:





Check in tomorrow after the smoke...

Eggpharmer

Yum, going to have to check out RD..Ruhlman's cure?

GATraveller

Beautiful pig for sure.

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Eggpharmer said:

Yum, going to have to check out RD..Ruhlman's cure?

yes. It's ruhlmans cure. I find its way too salty out of the bag but an hour soak mellows it just enough. I'm a salt fiend too so I'm guessing it's too salty for most.

NPHuskerFL

Boom!!! That just happened! Excellent Tex! =D>

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Got 2 of them on unit #2 with the Adjustable Rig. They are about the size of a brisket. Little longer and a little thinner. AMS is humming along loaded with Traeger Apple pellets. Great day to cold smoke. It's in the high 40's with overcast skies. The egg won't heat up a bit. I'll go 6-8 hrs on these 2 then add the last belly later this evening to go overnight. I could do it on unit 1 but I only have 1 AMS. Could probably rig something up but not in any hurry today so just cruising along today.

Hi54putty

Will you slice and cook as bacon after the cold smoke? I have always hot smoked mine at 190 degrees. I guess I don't really need to do that.

SGH

The Cen-Tex Smoker said:

Got 2 of them on unit #2

I like the above nomenclature Standing by for the finale brother Tex. Wish that I was home cooking but im stuck out here on this stupid barge.

matt121966

Pig - an amazing animal.

NPHuskerFL

I feel so insignificant. I haven't identified my unit with nomenclature. :-<
Wait we're talking about eggs right :-\"

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Hi54putty said:

Will you slice and cook as bacon after the cold smoke? I have always hot smoked mine at 190 degrees. I guess I don't really need to do that.

Yeah, just like store bought bacon. I like the texture better. It is riskier but I'm pretty good about hawking the temps and keeping every surface sanitized during the prep stages. I don't do it in the summer when our outdoor temps are too high.

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SGH said:

The Cen-Tex Smoker said:

Got 2 of them on unit #2

I like the above nomenclature Standing by for the finale brother Tex. Wish that I was home cooking but im stuck out here on this stupid barge.

I thought you would enjoy that little shout out. Good luck on the barge. Does not sound like fun.

lkapigian

Need More Parts >-

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lkapigian said:

Need More Parts >-

looks like we are almost down to the hot dog makins'

lkapigian

The Cen-Tex Smoker said:

lkapigian said:

Need More Parts >-

looks like we are almost down to the hot dog makins'

Without the Filler..........Could darn near make head cheese

SGH

Poor ole SGH is having to work hard while Yall cook and eat :-<

lkapigian

SGH said:

Poor ole SGH is having to work hard while Yall cook and eat :-<

Building a new Smoker?

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lkapigian said:

SGH said:

Poor ole SGH is having to work hard while Yall cook and eat :-<

Building a new Smoker?


Untit 8 in its conceptual stages

MrCookingNurse

How'd you food safer the brine? Just carefully? I Need to brine my crown roast and though of using food safer because I don't have fridge space for a bucket or large Tupperware

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MrCookingNurse said:

How'd you food safer the brine? Just carefully? I Need to brine my crown roast and though of using food safer because I don't have fridge space for a bucket or large Tupperware

it starts as a dry brine. The liquid is from the belly. There is some maple syrup in there but as long as the bellies are, you can pour the syrup to the bottom of the bag and you can seal without that being much of an issue. You don't want a full vac anyway. You want some room in there so the liquid can move around as you rotate the bags.

MrCookingNurse

Oh ok. I was thinking a traditional salt water brine and just basically using the food saver to make a large ziploc bag. Not full on vacuum just seal it.

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MrCookingNurse said:

Oh ok. I was thinking a traditional salt water brine and just basically using the food saver to make a large ziploc bag. Not full on vacuum just seal it.

correct. I did put a little vacuum on these but you probably shouldn't. It's really just a big bag so it really does not matter how you get there. I like the food saver because you can make long bags in the shape of the belly. You put the dry ingredients-salt, pink salt, sugar, and the other seasonings you want in there and then I add a little maple syrup (you don't have to use maple syrup but it really like the flavor it adds) and seal it up. Over the next day or 2 the belly will release all that liquid and mix with the brine. That's where the magic happens.

yzzi

Hmm, did not see bellies there...

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yzzi said:

Hmm, did not see bellies there...

my pics are of 3 12 lb bellies in the cure. The other pics are of just about every other part of the pig.

nolaegghead

The Cen-Tex Smoker said:

MrCookingNurse said:

How'd you food safer the brine? Just carefully? I Need to brine my crown roast and though of using food safer because I don't have fridge space for a bucket or large Tupperware

it starts as a dry brine. The liquid is from the belly. There is some maple syrup in there but as long as the bellies are, you can pour the syrup to the bottom of the bag and you can seal without that being much of an issue. You don't want a full vac anyway. You want some room in there so the liquid can move around as you rotate the bags.

I use the foodsaver bags for bacon curing.  I remove all the air.  The less air the more salt solution in contact with the meat. 

caliking

I love me some pig parts. All of that looks beautiful.

And why the heck did you go and  rechristen Curry Egg?? She's shedding a small lamb juice-infused tear...