BigDropper

AND hairline screams GUILTY!

What??? No pre-ferment?

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souse vide

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I would recommend sous vide instead.

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Anyone got any thoughts here?

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Pork is the perfect protien for sous vide cooking because it allows for safe, low-temperature cooking that ensures tender, juicy results while eliminating the dryness typical of traditional methods. I would recommend breaking the each 9-pound loin into two 4.5 pound or three, 3-pound loins to make it easier to handle when finishing on the grill. You probably already have your seasonings/ flavor profile picked out, so I'll skip ahead to the method.

Cooked submerged at 140°F for 5-7 hours. I'd shoot for an internal temperature between 140°F-145°F for people who are nervous about pink pork.

Then remove from the bag, pat dry, and sear on the grill just until browned. You’ll want your grill between 500°F and 700°F. The goal is to develop color and crust without additional cooking.

His best work was in Bloodsport with JCVD.

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A bystander’s yawn >>> an idea
When it comes to what’s contagious

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An idea is generally considered more contagious than a yawn. While yawning is a well-documented behavioral phenomenon—roughly 40% to 60% of people catch a yawn, with higher susceptibility among close acquaintances—it is limited by physical presence and empathy levels. An idea, however, can spread across the globe instantly, influencing millions, and is not limited by social familiarity.

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In all seriousness, that’s a fantastic post, looks like you really know what the hell you’re doing

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Looks can be deceiving :lol:

Mother's Day Hibachi on the patio...

A few years ago, I made a post about craft made capicola cotto in my culinary arts class. Well, we finally got around to making a ham-type product and roasted pork out of Pork Butt to make Cuban style sandwiches. Here’s how we did it.

First we separated the coppa (neck) from the shoulder of the butt. In this image the red line shows the thick white fat line that indicates where to cut. The thin square oulines the anterior part of the “neck” portion of the scapula (blade bone) that leads to the foreleg.


Here is is again, the coppa is located to the left of the line and the shoulder is to the right. We made a lateral cut along the fat line to separate the two halves.




Next, we trimmed up the coppas to make them more cylindrical,
Bunch of coppas ready for injection. Our brine was 100% water, 2.5% salt, .5% MSG, 3% sugar, 3% molasses, .25% cure #1, & .25% phosphate. We threw in some sweet spices like cinnamon, star anise, clove, nutmeg, and allspice.

We injected each coppa and submerged them in brine for 48 hours. This image is after 48 hours on cure.

Students netting and tying up the coppas for hanging.

Hanging the “hams” to dry before smoking. Allowing the exterior to dry and create a pellicle promotes smoke adhesion, leading to better color, flavor, and smoke penetration.

“Hams” before smoking.

“Hams” post smoke.

Finished “hams”.

The diced pork butt pre-cure. Cure recipe; 2.5% salt, 2% sugar, .5% MSG, .5% Umami powder, .25% cure #1, 2% black pepper, 2% fresh oregano, 2% dried oregano, 2% granulated garlic, 2% fresh garlic, 2% lime zest.

The pork butt post-cure. Notice the color change which indicates the cure did it’s job.

Roasted pork before confit. I decided to cure and confit the pork so it could be preserved while waiting for the “ham” to be ready.

Roasted Pork, garlic cloves, thyme, bay leaves.

Pork ready for confit.

Pork after confit.

“Cubano” with sliced “ham” and pork pernil confit.

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What if they had been lyin on them or disrespeck or not keepin they name outcha mouf

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or callin'em out they name... or playin' in they face

It's a fatty's paradise. Where else can you get a corn dog as a side?

Here it is reduced by half. 60-70 portions:

---DRY MIX
2 cups AP flour
1½ teaspoons salt
1½ cups sugar
1½ teaspoons baking powder
3/8 teaspoon baking soda (or a heaping ¼ tsp)

---FLAVOR
4 oz butter, softened
1½ cups cheddar cheese

---WET MIX
1½ eggs
1½ cups buttermilk