[IMG:http://i250.photobucket.com/albums/gg275/MarkSwarbrick/Christ3_zps30cc4343.jpg]
Well to group let me say welcome to my world... I have as little as 6 AM tomorrow to get to Bridgeport by 8 - Deanna and I are smoking in the garage 4 pounds of Salmon that was cured over the last two days in 1/3 sea salt and 2/3 brown sugar and a dollop of real maple syrup and proprietary spices. We smoked all the fish tonight in the Hot Kippering style. I would like to try more of the cold smoke styles, as they appear to be more popular. (lox) Sides will include chopped HB eggs and Top quality Capers, I almost did bacon bits... for sides on crackers. The Cream Cheese will have dill, milk, and salmon rub.... with dried citrus micro zest. The Cures over the last two days was sea salt and brown sugar and spices.n The cure nailed it.
As I type this I pulled the salmon rinsed and broke it up for my personal friends and there will be 11 year bourbon involved... and more importantly pushing the boundary of Irish Whiskey over the holiday.
Some how I got into my head that it would be wonderful to go out to the edge. Think about this, depending where you are in the USA - Where have anyone here had a good time eating PORK Jerky? Well I too was on a roll of a OMG. Guess what somewhere in the US its apparently popular. I had no idea. No matter - here is what got me started _ I like watching Guy Fieri and fell in love with his new BBQ sauce called APPLE! OK guess I need to pair that with pork right? Wait for it...
I decided to go to an international store in Wilmington DE.
I found the basic ingredients for a Korean dish (Samgyupsal) that includes the same meat that is used in bacon, without the cure. So I took the Pork fat back and bacon like cuts and marinated in a 1:4 ratio of Apple BBQ and Apple Cider Vinegar, Added something that blew the minds of some of my friends...
I needed something to offset the too sweet GF Apple BBQ sauce. So I need something very sour. So I take a few Granny Smith Apples that are freshly loaded with Maltic Acid and peal and core. Then I sliced thin and tossed overnight the apple rings into the dryer using nonstick. I placed them rings very tight over several trays and dried them over night... in the morning they were too "gummy" so raised the temp to fix it in two hours.
Tossed the apple chips into the blender and turned two apples into a new flavor powder. Winning. That powder can now add intense apple (sour) flavor to the Pork Jerky. So now we have a palette of Sweet, Sour, Hot, and pepper.....( Chalula)
So I have fresh pork strips cured in apple and hot sauce... no mention of salt... 11% sodium.
Winnin!
Well to group let me say welcome to my world... I have as little as 6 AM tomorrow to get to Bridgeport by 8 - Deanna and I are smoking in the garage 4 pounds of Salmon that was cured over the last two days in 1/3 sea salt and 2/3 brown sugar and a dollop of real maple syrup and proprietary spices. We smoked all the fish tonight in the Hot Kippering style. I would like to try more of the cold smoke styles, as they appear to be more popular. (lox) Sides will include chopped HB eggs and Top quality Capers, I almost did bacon bits... for sides on crackers. The Cream Cheese will have dill, milk, and salmon rub.... with dried citrus micro zest. The Cures over the last two days was sea salt and brown sugar and spices.n The cure nailed it.
As I type this I pulled the salmon rinsed and broke it up for my personal friends and there will be 11 year bourbon involved... and more importantly pushing the boundary of Irish Whiskey over the holiday.
Some how I got into my head that it would be wonderful to go out to the edge. Think about this, depending where you are in the USA - Where have anyone here had a good time eating PORK Jerky? Well I too was on a roll of a OMG. Guess what somewhere in the US its apparently popular. I had no idea. No matter - here is what got me started _ I like watching Guy Fieri and fell in love with his new BBQ sauce called APPLE! OK guess I need to pair that with pork right? Wait for it...
I decided to go to an international store in Wilmington DE.
I found the basic ingredients for a Korean dish (Samgyupsal) that includes the same meat that is used in bacon, without the cure. So I took the Pork fat back and bacon like cuts and marinated in a 1:4 ratio of Apple BBQ and Apple Cider Vinegar, Added something that blew the minds of some of my friends...
I needed something to offset the too sweet GF Apple BBQ sauce. So I need something very sour. So I take a few Granny Smith Apples that are freshly loaded with Maltic Acid and peal and core. Then I sliced thin and tossed overnight the apple rings into the dryer using nonstick. I placed them rings very tight over several trays and dried them over night... in the morning they were too "gummy" so raised the temp to fix it in two hours.
Tossed the apple chips into the blender and turned two apples into a new flavor powder. Winning. That powder can now add intense apple (sour) flavor to the Pork Jerky. So now we have a palette of Sweet, Sour, Hot, and pepper.....( Chalula)
So I have fresh pork strips cured in apple and hot sauce... no mention of salt... 11% sodium.
Winnin!
Be wise enough to walk away from the nonsense around you!