- CARL MARK FORCE IV
- Sep 2, 2007
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I took a walk. And threw up in an English garden.
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PainBreak posted:
My Canadian Bacon just came off the smoker. I did a fry test, and holy crap.
If you're the least bit comfortable running a smoker, this begins your foray into cured meat. It's on a whole 'nother level, my friends, and it's one of the easiest things I've ever made.
"Basic Cure" from Charcuterie.
Trim the pork loin. Roll it in cure. Bag it and put it in the fridge for 5 days, turning it over every day. Remove from bag, rinse, pat dry, then let air dry in the fridge for 12 hours. Hot smoke to 145F.
Do it. Do it now.
By God, I will.
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Oct 9, 2011 06:13
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May 6, 2024 14:06
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- CARL MARK FORCE IV
- Sep 2, 2007
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I took a walk. And threw up in an English garden.
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If anyone is in the central Texas area I am more than willing to sell you guys bellies from my restaurant. I buy cases at a time now so I can get them for about 2.20/lbs right now.
I don't mind trimming one down to the size you need and selling it by the pound to any goon that wants to come and get it. I have 80 lbs in my freezer right now.
Are you in Austin? This is the most exciting thing that I've ever heard.
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Feb 4, 2015 02:41
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- CARL MARK FORCE IV
- Sep 2, 2007
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I took a walk. And threw up in an English garden.
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I am also in Austin, and in desperate need of more belly in my life (that isn't $8.99/lb at Salt and Time).
Austin East Side: Every penny we don't spend on rent we spend on food.
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Feb 4, 2015 07:29
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- CARL MARK FORCE IV
- Sep 2, 2007
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I took a walk. And threw up in an English garden.
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It's... it's so beautiful.
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Oct 20, 2015 03:10
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Oct 9, 2011 06:13
