Corned Pork shoulder (not corned beef) - Smoking Meat Forums
2015年4月3日 · I made a corned pork shoulder a few weeks ago and it turn out like a cross between corned beef and pastrami. I deboned the pork shoulder, tied it up like a rolled roast, brined it for 7 days - like you were making corn beef and then smoked it for about 5 hours. I got the temp up to about 160 degrees. I cooled it over night to let the smoke ...
"Corned" pork and pork pastrami? - Smoking Meat Forums
Apr 25, 2010. #2. Well the world generally calls cured pork butt or thigh ham. Cured bellys and sections of selected rib are called bacon. The shoulder and nexk cured in the "corned beef way" is called Capicola. Basically it is always being done, it just is not called corned beef because it is pork hence ham is the term.
Getting to know Morton Tender Quick...... - Smoking Meat Forums
2012年2月13日 · It was decided to talk to the USDA directly. After doing so, I was reassured, once again, that my method of curing pork belly was spot on. The USDA representative I talked to recommended when curing pork belly with MTQ, using the dry rub method, that the 7 day per inch thickness guideline is used (14 days for two-inch thick slab).
Smoked pork for sandwiches. - Smoking Meat Forums
2024年7月21日 · One of my favorite sandwiches is boiled, cured pork shoulder.. Recently, I opted for a change and decided to smoke it instead. I smoked it at 160 degrees and finished it at 175 degrees when the internal temperature reached 145, then removed it at 155 degrees. The result is delicious, great for...
PASTEURIZATION TABLE... or.. how to safely cook ... - Smoking …
2017年4月12日 · Table C.1: Pasteurization times for beef, corned beef, lamb, pork and cured pork (FDA, 2009, 3-401.11.B.2). 2015-12-24 GROUND MEAT pasteurization table 001.jp daveomak
Pickled Pork | Smoking Meat Forums - The Best Smoking Meat …
2010年12月19日 · Combine all of the ingredients except the ice and the pork in a 2-quart nonreactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid.
Corned Pork Rueben - Smoking Meat Forums
2018年9月8日 · I decided a while back that if corned beef is good then corned pork couldn’t be bad either. Had my meat dept debone a 10lb shoulder and injected and soaked in pops brine with 3 Tbls of crushed and toasted pickling spice for 12 days...
Pop’s brine in ziplock bag - Smoking Meat Forums
2018年6月11日 · Hey all, I’m going to brine 2-5 lbs pork bellies in Pop’s brine. ... I have brined a corned beef in a ...
Corned beef | Smoking Meat Forums - The Best Smoking Meat …
2022年2月25日 · Do not let this mixture come to a boil. Allow to cool on the stovetop, then refrigerate overnight. Step 2 – Add the Cure #1 to the chilled brine and mix very well. Measure an amount of brine equal to 10% of the meat weight (for example: 2000g of meat needs 200g of brine for injecting).
tenderquick cure: amounts and times per pound (wet and dry)
2011年12月18日 · Use fresh or completely thawed frozen meat that is clean and chilled to 36-40 degrees Fahrenheit internal temperature. Pork chops, spare ribs, chicken and other small cuts of meat can be cured with 1/2 ounce(1 tablespoon) of Tender Quick cure per pound of meat. Rub cure into meat thoroughly then place in clean bag and tie securely.