MacKenzie

Thanks a bunch, kjs:) It's fun being here.:)

I am sure I'd very much enjoy a slice of that roast.

Looks tasty, tinyfish. I have been wondering about you and how the house move is coming along. I can't imagine the stress of it all as well as the excitement.

Wow, what a great first leg of lamb on the rotisserie.

Thanks, Tony. After tasting the chicken yesterday I thought if I had a couple of pork chops I'd try the same recipe with chops. You have now pushed me to do that, thanks.

I had re-runs today for dinner but this time the chicken was sliced cold. You can see how the texture of the chicken was changed by the cure. It really is quite nice and I will do it again.

I certainly can understand, I wouldn't normally want pink chicken either except I know the procedure for this chicken and the temp. readings. The first bite reminded me of ham. Trust me I am not one to take chances with my food, I do want to know that it is cooked properly. I can just imagine the first SV meal you presented to your family. Probably the entire meal was spent explaining why it is safe to eat. I can still remember the evening I invited a friend for dinner. We had SV beef tenderloin and you just know how red that was and my friend is one who cooks things to death, steak well done person. She is now a convert. Before that I had gave her 2 SV chicken breasts and explained that they should just be put in a pot with water around 140F and allowed to warm, do not boil. Guess what she and her husband decided to boil them. Tough as nail when they were done messing with those chicken breasts.

Thanks, everyone. ck, don't they eat ham?;)

Averted disaster dinner looks extra tasty.

It cured the meat, much like when pork is cured to give you ham. It is also why the meat is red. Same as curing pork belly to give bacon or pork loin to produce Canadian Bacon. It preserves the meat. The pink salt is also known as Prague #1. Not the same as Himalayan salt at all and one cannot be substituted for the other.

This recipe was for a whole chicken but since I didn't have a fresh one I used boneless skinless chicken thighs. Taken from Ruhlman’s and Polcyn – Charcuterie Brined the chicken in: 4 l water 350 g kosher salt 125g sugar 42g pink salt 18 hours in the brine and then 2 two hour soak outs. Set KK for 225F and add the chicken. Smoke for about 1.5 hours. Next brush with the glaze. Glaze: 250 ml of good whiskey 125ml of maple syrup 50g of dark brown sugar Pinch of cayenne. Simmer until it is reduced to almost half a cup. It should be thick and syrupy. When IT is 160F brush with glaze again and remove from the grill. Plated. Interior of chicken-

Your butt is looking very good.

Tony, that is a beautiful sight.

MadMedik, sorry I can't help with a lamb cook but I sure am interested to see your results.:)

Keep Up, that is exactly what you are doing and that colour fits into your house and patio scheme perfectly. Now we are waiting to see your first cook. Do you have that determined yet?

you are ahead of your time.

Cookie, you pizza has my mouth watering, it looks wonderful.

I'm back from Halifax (2 hour trip one way) with a couple of Growlers from Unfiltered Brewery, one APA and one DIPA. Soooooooooom gooooooooood.

Stop it, Tony, my craft beer bottles are empty.:(

Tony, I can see you washing down those ribs with some that delicious beer that you make.:)

Geo, I knew what you meant, I knew you were being complimentary and I should have thanked you for that.:) Thanks, Geo. I hope you do try it.:)

Geo, trust me, those ribs were not like shoe leather, they were moist, tender but bite off the bone. I could not have been happier. I really could have eaten the whole slab myself but then I'd be the pig.;)

Yes, means to use water to get rid of some of the salt, I used the same dedicated bucket and put enough tap water in to cover the meat by several inches. After a couple of hours throw that water out and get fresh. If you are not sure about the saltiness you can slice a little piece of one end, fry it up to get it cooked and see what you think aobut the salt. Remember this in not the same flovour that you will get once you have smoked the loin. It will be a lot better.:)

Ken, I'm not sure how long that one was in the cure probably 72 hours but I think from now on I'll do a longer cure because the last one I did wan't cured all the way through. It was an extra big loin, but I'd rather do it longer than shorter.

Here is the recipe upon on which I based my Canadain Baon - Canadian Bacon –Ruhlman’s Method I found this cure recipe in “Charcuterie- The Craft of Salting, Smoking & Curing” by Michael Ruhlman & Brian Polycn The brine- 4 liters water 350 g kosher salt 225 g sugar 42 g pink salt 1 large bunch fresh sage A bunch fresh thyme 2 garlic cloves, peeled and lightly smashed 2 kg boneless pork loin, all fat and sinew removed 1. Combine all the brine ingredients in a pot large enough to hold the brine and pork loin but don’t put the pork in the pot just yet. Simmer the brine until all is dissolved, cool to room temp. Place in fridge until cold. 2. Add pork. Weighing it down with a plate. Refrigerate for 48 hours. See note at the bottom. 3. Remove pork from brine and rinse well under cold water. 4. Pat dry. 5. Place on a rack in the fridge for 12-24 hours. 6. Smoke using low and slow method on the Primo until the internal temp is 150 F. 7. Store in fridge for up to 10 days. I like mine with some other spices- ****The last pork loin was rather large and it was not completely cured after 76 hours so I am going to increase the time to 5-7 days depending on the diameter of the loin. I think it's wishful thinking that it will be cured in 48 hours better to do it too long than not long enough. This is the recipe I plan to use the next time I do Canadian Bacon and I'll go from there. Canadian Bacon –Based on Ruhlman’s Method The brine for 2 kg pork loin:- 4 liters water 350 g kosher salt 225 g sugar 42 g pink salt The brine for 4 kg (8.8 lbs) pork loin 6 liters water 525 g kosher salt 337.5 g sugar 63 g pink salt Add spices: Amount per pound of meat Brown Sugar 1 T Bay Leaves ½ leaf Fenugreek ¾ t Black Pepper 1t Onion Powder ¼ t Garlic Powder ½ t *Cayenne Pepper 1/8 t *try this 8T brown sugar 5 bay leaves 2T fenugreek 3T black pepper 1T onion powder 1.75 T garlic powder Method: Remove all silver skin and fat. Cut the full loin into 2 pieces. Add to bucket and use the rapid Kool to hold the meat down. Cure for 5-7 days. Do a 2 hour soak out twice. Dry and place in fridge for 12-24 hours uncovered. Smoke until IT is 150 F Slice very thin, setting 2 on the slicer.