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by **Big Guy** » Mon Mar 01, 2010 9:25 pm

pork loin chunks in brine 10 days

Draining

Coating in corn meal

All packaged up. I don't have my Vac sealer with me

by **Richierich** » Tue Mar 02, 2010 8:56 am

Looks good, but you appear to have trimmed all but the eye of the loin away, you're missing the best bits. :wink:

by **Big Guy** » Tue Mar 02, 2010 3:21 pm

Your right, but my wife doesn;t like fat. I tell her its pure flavour to no avail. So this batch (2 loins) i did it her way. Never again. LOL

by **captain wassname** » Fri Mar 05, 2010 8:26 pm

Hi Big Guy Any chace you might share your brine recipe?
Thanks
Jim

by **Big Guy** » Tue Mar 09, 2010 1:51 am

My all purpose brine is 1 cup coarse salt, 1 cup brown sugar, 20 cups cold water, cure # 1 at the rate of 1 tsp/ 5 lbs of meat and water.

by **Chuckwagon** » Tue Mar 09, 2010 6:33 am

Hey Big Guy,
You are "The Man"! How soon are you going back to Southampton, Ontario Canada? Are you near the ocean in Florida? Gettin' a tan? Shucks pard, why not come to Utah's Rocky Mountains? You can ride my pony on Sundays and eat ice cream afterward! Heck, I'd even give you yer'very own pair of snowshoes!
Always remember: There’s plenty of space for all God’s creatures… right next to the mashed potatoes!
Best wishes, Chuckwagon

by **Big Guy** » Tue Mar 09, 2010 2:58 pm

Hey chuck I migrate to florida for the winter, I've had my fill of playing in the snow. My old buddy Arthur-itis don't like the cold damp either. I am on the gulf coast at Homosassa springs, the home of the Manatees ( I wonder how they would be smoked) LOL. My daughter e-mailed me yesterday and said all the snow was gone and the police have stopped looking for me so it would be safe to come home. Its been a cold winter in Fl so no tan, been to the beach a couple of times. I'll head north in a couple of weeks. So you still have time to organize a clean up crew. :lol:

by **captain wassname** » Wed Mar 10, 2010 7:33 pm

Big Guy
Many thanks.
Jim

by **trapperbruce** » Wed Nov 24, 2010 3:19 am

Big Guy wrote:My all purpose brine is 1 cup coarse salt, 1 cup brown sugar, 20 cups cold water, cure # 1 at the rate of 1 tsp/ 5 lbs of meat and water.

big guy ..is that 1 tsp for 5 lbs of meat plus weight of water ..or just for every 5lbs of meat..thanks

by **Snags** » Wed Nov 24, 2010 6:58 am

Ive never had fat chunks of bacon in cornmeal
How does it work?
Do you fry it or boil it?

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