Re: [CH] Coffee and "Bacon"

Dave Drum (dirty_dave@chillicooks.org)
Tue, 14 Jul 2009 21:19:05 -0500 

Doug Irvine wrote:

>> I don't understand why anyone would want to simmer the thing first 
>> then roast it, unless they wanted to get rid of some of the fat and 
>> almost all of the benefits of brining. To me, this would be much 
>> better if it were brined for a day and then put in the smoker at about 
>> 250 for three or four hours.

> AMEN!!

You can make "Canadian Bacon" using pork butt ... it's a little 
fattier, but niiiiiice. Here's how I do it. (This works with loin or 
backstrap, too)

And one slice of this works well with breakfast eggs - where it would 
take two (or more) slices of loin or backstrap bacon. Not to mention 
it tastes waaaaay better than most of the ham you can get. It won't 
really bite you back - but, it will give you a nice late heat that 
lets you know there were chilies in there somewhere.

Good diced and scrambled with eggs or as an ingredient in an omelet 
with or without cheese.

MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Dirty Dave's Pork Butt "Bacon"
  Categories: Pork, Preserving, Chilies
       Yield: 6 cups

       4 lb (to 5) boneless Pork Butt
       1 ga Water

MMMMM--------------------CURING INGREDIENTS-------------------------
       1 c  Pickling Salt
            +=AND=+
       3 oz Prague Powder #1
            +=OR=+
       3 oz Modern Cure
            +=ALTERNATIVELY
   1 1/4 c  Morton's TenderQuik can be
            - used place of pickling
            - salt AND Prague Powder or
            - Modern Cure
       3    Califonia bay leaves
   1 1/4 c  Brown sugar
       3 cl Garlic
       3 tb Dirty Dave's All-purpose Rub
       1 tb Juniper berries; lightly
            - crushed
     1/2 tb Black peppercorns

   Equipment: 8 qt or larger stock pot, stoneware plate, weight(s),
   marinade/brine injector (opt)

   Make a bag (boquet garni) of cheesecloth for the juniper berries,
   bay leaves, garlic and peppercorns. Put the gallon of water into
   the stock pot with the dry ingredients and bring to a boil. Boil
   hard for about 10 minutes to insure all the flavour is obtained
   from the boquet garni.

   Remove pot from heat, fish out the packet of boquet garni and let
   cool to 38°F, which is your ideal temp. Add the butt and weigh
   down with a plate if necessary to ensure it remains submerged in
   the brine.

   You can use a cooks' syringe to inject strained curing brine into
   the heart of the meat to ensure complete curing. I just did a
   straight soak for 7 days. Suggested soak time is 5-7 days. If
   using multiple pieces of pork that might be resting on each other,
   it wouldn't hurt to flip them within the brine about halfway
   through the curing process to allow brine to reach all surface
   area of the meat.

   After the 5-7 days of soaking, remove the pork from the curing
   brine. At this point it can be rinsed/soaked in clean, cold water
   or cheap (Carlo Rossi) red wine to remove some of the saltiness
   of the brine. Depending on your taste/tolerance of salt content
   in cured meat, you may want to skip this step entirely or soak/
   rinse for up to 2 hours (change the water a couple of times if
   going this length of time).

   Next, pat the loins dry with paper towel or dry cloth. Apply a
   thin coating of Dirty Dave's All-purpose Rub. (recipe follows)

   Prepare an indirect fire in your cooker, aiming for a temp of
   225°F. Use the smokewood of your choice. Cherry, oak chunks, pecan,
   apple, or even grape vine trimmings.

   The target internal temperature of the cook will be determined
   largely by your finished intention for the pork loins. If you are
   looking for a breakfast bacon to be fried before eating, then an
   internal of 140-145°F will be ideal. For a finished fully-cooked
   product, keep cooking to internal of 155-160°F.

   The bacon can be fried up immediately or kept in the fridge with
   much the same shelf-life as other commercial cured bacons. It also
   freezes well, especially when pre-sliced with pieces of waxed paper
   placed between the slices.

   Recipe and MM Format by Dave Drum - 09 September 1997

   Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

       Title: Uncle Dirty Dave's All Purpose Rub
  Categories: Rubs, Herbs, Chilies
       Yield: 1 Batch

       6    Parts chilli powder; (I use
            - Baron's Dark)
       6    Parts paprika (sweet)
       3    Parts ground coriander
       3    Parts garlic granules
       3    Parts onion graunles
       3    Parts salt
       2    Parts ground cumin
       2    Parts cayenne pepper
       1    Part crushed red pepper
       1    Part black pepper
       1    Part dried leaf oregano

   Combine all ingredients thoroughly and store in an airtight
   jar or container.

   Recipe and MM Format by Dave Drum - 09 September 1997

   Uncle Dirty Dave's Archives

MMMMM


-- 
ENJOY!!!

 From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider

... Technology is dominated by two types of people: those who 
understand what they do not manage, and those who manage what they do 
not understand. -- Putt's Law