Thank You ALL so much for the input. So much can be gained by "asking" like my Dad always taught Me.
Thanks Fellas,
Fred
Search found 193 matches
- Tue Sep 10, 2013 23:46
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36155
- Tue Sep 10, 2013 15:37
- Forum: Smoked pork products
- Topic: Canadian Bacon "al la Krakowska"
- Replies: 41
- Views: 36155
Canadian Bacon "al la Krakowska"
Both Kutas and Marianski mention placing Canadian bacon into a stockinette before smoking. Is this just for hanging purposes? Got 2 loins now in brine cut in half, just curious. Never had CB rolled in cracked black pepper, C.W. I might have to give it a try. So this is a SLOW cooking and smoking adv...
- Wed Aug 28, 2013 18:55
- Forum: Products in blocks
- Topic: Cooked And Pressed Ham
- Replies: 5
- Views: 18612
- Tue Aug 27, 2013 13:08
- Forum: Products in blocks
- Topic: Cooked And Pressed Ham
- Replies: 5
- Views: 18612
Cooked And Pressed Ham
Cooking Pressed Ham This topic was split and continued from the following topic in the same forum: http://wedlinydomowe.pl/en/viewtopic.php?p=21347#21347 Am I correct in assuming that this could also be done in a 170 degree water process and the homemade ham press as per http://www.meatsandsausages...
- Tue Aug 27, 2013 10:52
- Forum: Products in blocks
- Topic: Col's. Olive loaf
- Replies: 10
- Views: 18512
Holy Smokes, I think I will stick with the homemade one!!!
http://www.ebay.com/sch/i.html?_sacat=0 ... old&_frs=1
http://www.ebay.com/sch/i.html?_sacat=0 ... old&_frs=1
- Sun Aug 25, 2013 21:01
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 263095
- Sun Aug 25, 2013 19:55
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 263095
- Sun Aug 25, 2013 19:42
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 263095
Bob K A few questions if I May: 1. At the top of this thread You mentioned First Clear Flour. Then You mentioned to use white rye flour in the "starter" mix, do I need both? Or use either one? 2. The starter recipe calls for eventually putting of 1.5 cups of flour and 1 cup of water, so making the s...
- Sun Aug 25, 2013 16:43
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 263095
Can't wait until You update Bob K. My next project when I find some First Clear Flour. Never tried rye bread before but sure love it growing up in Buffalo there were :cool: dozens of local bakeries making their own rye breads. Thanks so much for Your time, effort and the pictures are a 1000 words. M...
- Sat Aug 24, 2013 21:27
- Forum: Other products
- Topic: Ross's Maryland Bakery
- Replies: 471
- Views: 263095
- Sat Aug 24, 2013 01:35
- Forum: Smoked pork products
- Topic: Store bought bacon
- Replies: 15
- Views: 14652
- Fri Aug 23, 2013 11:38
- Forum: Hyde Park
- Topic: Post Your Photo Here-Let's Become Acquainted
- Replies: 214
- Views: 151485
Nice looking bike and daughter Steve. I gave up ride riding years ago. Perth Australia? When in the Nam We worked many times with the HMAS PerthII Guided Missile Destroyer. We were working with Her and we worked in pairs. We would take turns running in toward shore off North Viet Nam blasting away a...
- Fri Aug 23, 2013 00:57
- Forum: Smoked pork products
- Topic: Pork Loin
- Replies: 4
- Views: 5885
CW!!!! Wish I had more time, got company tomorrow, BUT that will be My next project with a pork loin. I do a "Canadian bacon" "Canadian style, with the corn meal coating. I find that the best way to cook this (believe it or not) is in a microwave. Slice CB to your desired thickness, get 2, 9 inch pi...
- Thu Aug 22, 2013 23:10
- Forum: Smoked pork products
- Topic: Pork Loin
- Replies: 4
- Views: 5885
No not along the length. Got it from a great cook at My VFW. SLOW and cut in half middle of loin. It will jump minimum of 10 degrees. 145/150 fine with me. Very moist, some sweet sour red cabbage, parsley cut up potatoes, and a bowl of french onion soup to kick it off, well we will see how my guests...
- Thu Aug 22, 2013 20:20
- Forum: Smoked pork products
- Topic: Pork Loin
- Replies: 4
- Views: 5885
Pork Loin
Need some opinions, I have a pork loin, split in half marinating in a concoction of balsamic vinegar and fresh rosemary for a couple of days. I always use the oven at 200 and slowly rise to 135 and pull it out. Ad another 10 degrees and then slice for the meal. What would be your opinion of doing it...