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Pork brine for smoked hocks needed

You responded to Haagen, but if I may...

It looks like you're planning to smoke in less than 24 hours by now.
Even with injection, a ham (back leg or part of) will not cure in 24-36 hours. I cure whole legs with injection AND brining and it takes up to 2 weeks to get a through and through cure.

Its the curing which gives the pork hamminess and pinkness. Curing can be done with salts and (somewhat) with sugars, but the heavy lifting is usually done with instacure.
Instacure#1 is a blend of common salt (sodium chloride) 93.75% and sodium nitrite 6.25%

You can wet brine using a solution with instacure or dry-brine using a rub containing instacure.

A brine (wet or dry) will cure from the outside inwards. No problem with smaller pieces of meat (like tongue, hock, etc etc).
Larger cuts (like brisket, ham, etc) benefit from injection - pumping the meat with cure. The piece will then cure from both inside and outside, shortening the cure time.

Sometimes, I'll pull a piece of meat from the brine only to find it wasn't fully cured. This is only evident after its cooked (or smoked), the center isn't the rosy color of cured meat - its grey like ordinary cooked meat. Its not necessarily a "bad" thing, just not fully cured...

about 17 hours ago
porker in Home Cooking

Hi From Marssy, Chowhound CM

Adult Toys?!?!

Nov 25, 2014
porker in Site Talk

Vinegar on Fries...a dying tradition

White vinegar, gravy on fries, poutine...you must have some Canadian ancestry!

Nov 25, 2014
porker in General Topics

Hi From Marssy, Chowhound CM

I won't deny that.
...but I'm wondering how to get invited to a toy store cocktail party?

Nov 22, 2014
porker in Site Talk

Hi From Marssy, Chowhound CM

...but she lost *me* at axons and dendrites...

Nov 22, 2014
porker in Site Talk

NDG hotdog

I thought the official term was "er hut dog all dressss"
{;-/)

Will we ever see pressed corned beef again?

I think there is a bit of confusion here.

The OP is looking for a product that comes out of a can like the first picture. Its rare to see it today, sliced at the deli.

Corned beef sliced at the deli *today* will likely be a pastrami-type meat like the second picture.

They are definitely different (not even in the same stratosphere), but depending on what you want, not necessarily "sub-par" (like comparing a weiner to a steak).

If you're looking for the first version, the Libby's (or Hereford, or Hormel, or Grace, etc etc
https://www.google.com/search?lr=&amp...) will be close to this.

Nov 18, 2014
porker in General Topics

Heritage breed pork

Thanks for the link!

Nov 18, 2014
porker in Quebec (inc. Montreal)

making montreal smoked meat at home

"People grill salmon on cedar planks for the smoke all the time and if it made people sick or tasted funny, I don't think it would be very popular"

Grilling on cedar and BBQing with cedar are very different.
Using cedar on the grill simply perfumes the meat or fish.
BBQ uses smoke as part of the cooking process over long periods of time.
Flavor is different with different wood and some woods are not used.

Heritage breed pork

Hiya Zalbar,

I noticed not too much feedback on your post.
This may be, in part, because true heritage pork is hard to come by.

I searched for the exact same thing last year and described my search efforts here (no luck)
http://chowhound.chow.com/topics/8926...

A year later, still nothing...

Nov 17, 2014
porker in Quebec (inc. Montreal)

making smoked delicatessen meat at home

@bung: In Lasalle, an Italian grocery called Frutta Si
http://www.marchefruttasi.com/#!conta...
Its at the back near the butcher in the cooler along with whole pork shoulder and legs.

I'll post my recipes for tongue and dried sausage here soon.

Fried chicken

Maybe have a "Pull your own Poulet" sandwich?

Nov 14, 2014
porker in New Orleans

making smoked delicatessen meat at home

I don't know too much about *smoked* delicatessen meats (except MSM), but I do make jellied pork tongue.
Not quite a "deli" meat per say, but I also make air-cured Italian sausage (I have a batch going in my basement right now).
The prep for both is kicking around CH somewhere, but I can post here if theres interest.

Also tried making lonza - cured pork loin air dried in a beef bung (large intestine). It was successful in that it cured well and had good texture, but for me, wasn't worth the time flavorwise (I *could* tweek it, but don't have the patience for 6-8 weeks per trial).

I'm interested in learning how to make cappicola like the picture above.

making smoked delicatessen meat at home

Hey Matt,
That article is interesting.
According to this New York magazine article
http://nymag.com/restaurants/features...
its the same as pastrami, except rolled and served cold.

Gabriel Ross brines the navel (not rolled) for 5 days, then rubs with black pepper, coriander, mustard seed, garlic, and sugar, waits a day or two. He rolls, ties with twine, smokes for 8-10 hours, then steams.
Refrigerate, slice thin and serve.

making montreal smoked meat at home

Speaking of young and dumb AND smoke...
I was maybe 13, hunting duck with my younger nephew. We shot a couple of brownbirds (wren I think) and proceeded to clean them (we eat what we shoot).
We were on train tracks in the middle of a big swamp, so decided to make a fire right there on the tracks to cook the tiny birds. The only wood we found was splintered railroad ties.
We learned a valuable lesson: chemical treated lumber does NOT make for good cooking.
I'm paraphrasing here, "Horrible, horrible, horrible." Actually inedible...

Dry-aging beef at home - ISO of specifics please for 28 days

I'm not saying the vertical grain idear is false, it just doesn't seem especially intuitive to me.

I assumed beef carcasses are hung vertically due to simple ergonomics: its the *easiest* way.

Nov 12, 2014
porker in Home Cooking

Fried chicken

I can't comment on the fried chicken at Cochon.
I'd recommend Fiorella's near the french market. We liked their fried chicken better than Willie Mae's.

Nov 12, 2014
porker in New Orleans

Best Montreal style pizza?

Ahh, so thats how that feature is accessed...
tnx SH.

Nov 12, 2014
porker in Quebec (inc. Montreal)

Dry-aging beef at home - ISO of specifics please for 28 days

Hey Puffin,
Inner Tennis aside, just wondering why
"I wouldn't consider aging a large ribeye any longer than about five days."

I regularly dry-age primal rib roasts (15-20lbs) 14 days, 21 days, and so far up to 35 days with no problems.

The vertical grain theory is interesting, but I never took that into account. The meat seemingly dried equally on all sides (except for the rib bone side). It was also always a function of evaporation, never dripping away (never any liquid in the tray).

Nov 12, 2014
porker in Home Cooking

Food jokes - list

I wouldn't be surprised...besides Neil Armstrong mentioned above, he had quite a few celebrities swooning
Roger Moore did some gardening there.
Frank Zappa was so enthralled he named his daughter after the joint.
About 16 years ago, Martin Landau and Barbara Bain used to summer there.
Sting wrote a song about walking in the vicinity.
Henry Mancini wrote a song about a nearby stream - it was recorded by the likes of Andy Williams and Frank Sinatra.

Lotsa naysayers said the restaurant was simply a phase. I'm glad the chef keeps things current and remains calm...like a sea of tranquility, that man.

Nov 11, 2014
porker in Not About Food

Best Montreal style pizza?

MY Opinion?
Have a look 32 and 34 posts above yours...

Nov 11, 2014
porker in Quebec (inc. Montreal)

New Chowhound Community Manager

And now its "Marssy"!!??
Something definitely up wit dat...

Nov 11, 2014
porker in Site Talk

Food jokes - list

I was hoping he'd encourage the local economy, but no, all his wines are imported. The house wine is good, no doubt about it, but may I suggest his private import? Its stellar and eclipses all others.
We'd go more often, but mrs. porker is firm on only once a month.

Nov 08, 2014
porker in Not About Food

Resturants to avoid in the French Quarter?

Where do suggest?

Nov 07, 2014
porker in New Orleans

Food jokes - list

Someone DID get hit in the eye, but I,m not sure that's why he was fired.
I heard a couple things: his dogs kept barking at the joint, some said he always claimed they were full when they weren't, others simply said he was a lunatic. I even heard one rumour that he slaughtered a jumping cow.

Nov 07, 2014
porker in Not About Food

making montreal smoked meat at home

This from website "amazing ribs" or somesuch
"
Bad wood. Whatever you do, never use wood from conifers such as pine, fir, cyprus, spruce, redwood, or cedar. They contain too much sap and turpenes, and they can make the meat taste funny. Some have been known to make people sick. Yes, I know that cedar planks are popular for cooking salmon on, but I don't know anyone who burns cedar as a smoke wood. I have also heard that elm, eucalyptus, sassafras, and sycamore impart a bad flavor. Oleander smoke is poisonous, and I am told laurel is too.
"

I never tried cedar smoking because I thought along these lines...

Food jokes - list

He's not around anymore, but when Dino was chef, the house specialty was A Big Pizza Pie. From what I heard, they had access to plenty of cheese.

Nov 07, 2014
porker in Not About Food

Openings & Closings October, November & December 2014

I'm thinking that space will continue to flip until someone takes the "fancy" out.

Nov 07, 2014
porker in Quebec (inc. Montreal)

Is Del Posto worth the splurge?

Don't get me wrong, Del Posto is a good restaurant, just different likes and dislikes, to each his own, etc. Just not me cup of tea.

Its been awhile since we ate at Babbo (3 years or so), but I still think about some of the plates we had (unlike Del Posto which I completely forgot). The Pig Foot Milanese was a revelation, mrs. porker's pappardelle bolognese so enthralled her that she's been trying to duplicate it since. The prices might be similar, but to me the food more rustic, heartier fare.

I'm but a visitor to NYC and I wrestle with restaurant choices every time. You wanna have that special meal and worry it'll be less than expected. You wanna try all the famous restaurants, yet don't want to miss out on the lesser-known gems.
If you don't get a whole lot of feedback on this thread, do some sniffing around the NY city board - lotsa information.

Nov 07, 2014
porker in Manhattan

Is Del Posto worth the splurge?

We rarely do fine dining ourselves (the grande brigade, as it were, captain waiter, front waiter, back waiter, bread waiter, runner, sommelier, ass wiper, etc etc), but we decided to give Del Posto a try a coupla years ago (we really like Becco and Babbo).
The food was executed perfectly, but had no WOW factor - nothing stood out.

IMO, if you want pomp and circumstance with Del Posto is a winner. For me, theres other places offering better value... but thats me.

Nov 07, 2014
porker in Manhattan