Originally Posted by GloryDayz:
I did Sous Vide chicken tonight (always friggin awesome!!!), and some Brussels sprouts, I'm not sure I nailed it like you did (no bacon), but man-oh-man were they good. THANK YOU for reminding me how much I love me some Brussels sprouts!
They're good just roasted with some salt pepper and garlic powder too. You actually turned me onto that Normandy mix from Costco that kicks ass roasted also. [Reply]
Originally Posted by Pablo:
They're good just roasted with some salt pepper and garlic powder too. You actually turned me onto that Normandy mix from Costco that kicks ass roasted also.
I basically do the Costco Normandy or Stir Fry mix every night. Pan fry either one, they are both fantastic. [Reply]
Originally Posted by scho63:
You basically injected the bacon with salt. The salt and pepper on the outside is to DRAW the moisture out and intensify the flavor.
Another no-no is to cook multiple corned beefs one after another in the same pot for St Pattys Day. You need fresh cold water for EACH
Originally Posted by GloryDayz:
The next one will be better!
You may have to try both but I would also WASH off the salt cure with cold water BEFORE you sous vide it or else it may become an encapsulated salt bomb. :-) [Reply]
Originally Posted by scho63:
You may have to try both but I would also WASH off the salt cure with cold water BEFORE you sous vide it or else it may become an encapsulated salt bomb. :-)
Oh, the pork belly will be smoked again, and I not only washed it off last time, I scrubbed it with a veggie brush to make sure I got all the salt, thyme, and other junk off. That's why it was such a let-down. The next try will use less salt, no slicing through the top fat, a little more brown sugar, a touch more maple syrup, a few more drops of bourbon, and a 7-day sure instead of 10 days. We'll see if that's the magic. What's the worst that could happen? :-) [Reply]
Originally Posted by GloryDayz:
Oh, the pork belly will be smoked again, and I not only washed it off last time, I scrubbed it with a veggie brush to make sure I got all the salt, thyme, and other junk off. That's why it was such a let-down. The next try will use less salt, no slicing through the top fat, a little more brown sugar, a touch more maple syrup, a few more drops of bourbon, and a 7-day sure instead of 10 days. We'll see if that's the magic. What's the worst that could happen? :-)
Yeah my try at smoked cured bacon was a salt bomb failure. All those pink salt cure times and curing salt amounts are bogus. I guess they don't want you to get trichinosis instead they try to kill you with curing salt. I want to try it again because its blt season but damn it's easier to buy Wrights or Burgers Smokehouse. [Reply]
Originally Posted by srvy:
Yeah my try at smoked cured bacon was a salt bomb failure. All those pink salt cure times and curing salt amounts are bogus. I guess they don't want you to get trichinosis instead they try to kill you with curing salt. I want to try it again because its blt season but damn it's easier to buy Wrights or Burgers Smokehouse.
100% true! Plus, if you're not going to let it sit for long, and it doesn't take long to go through half of a half-pork belly, so it might not need much curing at all. [Reply]
Originally Posted by GloryDayz:
100% true! Plus, if you're not going to let it sit for long, and it doesn't take long to go through half of a half-pork belly, so it might not need much curing at all.
I remember FMB got it down pat after some trial and error. Sadly he is gone from us to walk us through it. [Reply]
