Ask Behr anything food related thread

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#2,251
#2,251
Behr1213 said:
OS, my "NM" was about the deekhead trying to sell you on some BS cookware that is a well known SCAM. I didn't have the energy to share my thoughts.

I have an assortment of cookware I've collected over the years. My favorite? Black Iron Skillet. I have a Viking stock pot and a Viking saute pan I use a lot. I pretty much use those three for everything.
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I have 3 iron skillets that were my great grannys. They are seasoned so well absolutely nothing sticks to them. I am picky about how I care for them too
 
#2,252
#2,252
Behr1213 said:
I have an assortment of cookware I've collected over the years. My favorite? Black Iron Skillet. I have a Viking stock pot and a Viking saute pan I use a lot. I pretty much use those three for everything.
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Just googled to see what this was. That's some expensive stuff, right there. Definitely out of my budget. :blink:

I actually do a lot of my cooking in one of two IMUSA cast aluminum calderos. They are the most common cooking pot in most of Latin America, ideal for Spanish style, rice based dishes, which we do a lot.

Guess some day I'll be "bleeding aluminum".... :dance2:
 
#2,253
#2,253
J-P said:
Just googled to see what this was. That's some expensive stuff, right there. Definitely out of my budget. :blink:

I actually do a lot of my cooking in one of two IMUSA cast aluminum calderos. They are the most common cooking pot in most of Latin America, ideal for Spanish style, rice based dishes, which we do a lot.

Guess some day I'll be "bleeding aluminum".... :dance2:
Click to expand...

you get more aluminum in you via your anti-perspirant than anything else.
 
#2,254
#2,254
J-P said:
Just googled to see what this was. That's some expensive stuff, right there. Definitely out of my budget. :blink:

I actually do a lot of my cooking in one of two IMUSA cast aluminum calderos. They are the most common cooking pot in most of Latin America, ideal for Spanish style, rice based dishes, which we do a lot.

Guess some day I'll be "bleeding aluminum".... :dance2:
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So will everyone that eats at a full service restaurant. Everyone is gonna get Alzheimers.
 
#2,255
#2,255
Maybe I should have put some sarcasm tags around that.

I know of Puertoricans who cooked their whole lives with cast aluminum pots and lived to be in their nineties. I'm sure the sugar and carbs in my diet will get me long before anything else does.

Of course, if anyone wants to donate some nice Viking or Revere pots and pans to the cause, I'll be happy to add them to my collection. :whistling:
 
#2,258
#2,258
Thanks, farmersdaughter. I guess I was looking for more of first hand experience, because I have some on to cure and have a question.

I've cured and smoked my own bacon for several months, and it's really so much better than store bought, if you can believe bacon getting even better. In the past, I had just purchased commercially raised hog bellies from a local small grocery store that can only get them from time to time. This time I got my hog middling from a local guy that raises his own. I rubbed the cure mix on it, put it in zip lock bags and put it into the fridge to cure. I noticed last night that the juices that were being pulled out were a bit discolored, almost a light lime green. I know it's not mold, and there is no bad smell to the meat, it has enough salt and pink salt to discourage any bacteria growth, and it has been at refridgerator temps for the entire time, so I'm not too suspicious that it's going bad or anything like that. I just haven't seen that color to the meat juices before. Could it be that these hogs ate a lot of grass and somehow that clorophyll coloring is in their meat? Who knows. :dunno:

I plan to just continue with the process, but watch carefully for any signs that it's gone bad. We'll just have to see.
 
#2,259
#2,259
J-P said:
Thanks, farmersdaughter. I guess I was looking for more of first hand experience, because I have some on to cure and have a question.

I've cured and smoked my own bacon for several months, and it's really so much better than store bought, if you can believe bacon getting even better. In the past, I had just purchased commercially raised hog bellies from a local small grocery store that can only get them from time to time. This time I got my hog middling from a local guy that raises his own. I rubbed the cure mix on it, put it in zip lock bags and put it into the fridge to cure. I noticed last night that the juices that were being pulled out were a bit discolored, almost a light lime green. I know it's not mold, and there is no bad smell to the meat, it has enough salt and pink salt to discourage any bacteria growth, and it has been at refridgerator temps for the entire time, so I'm not too suspicious that it's going bad or anything like that. I just haven't seen that color to the meat juices before. Could it be that these hogs ate a lot of grass and somehow that clorophyll coloring is in their meat? Who knows. :dunno:

I plan to just continue with the process, but watch carefully for any signs that it's gone bad. We'll just have to see.
Click to expand...

I think I'd get rid of the green stuff and go buy some Oscar Mayer "Center Cut"...
 
#2,260
#2,260
vol_in_il said:
I think I'd get rid of the green stuff and go buy some Oscar Mayer "Center Cut"...
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Nah, too soon for that.

The juices that are pulled out of the meat by the cure mix get rinsed off the meat before smoking anyway. As long as no mold starts growing and no bacteria smell manifests, I'm confident it will be okay.

It sort of makes sense that juices pulled out of different meats would have some variation in coloring, I guess. I'm just gradually teaching myself about this whole charcuterie arena, and don't have someone handy to share their experience with me, so I discover new things for myself as I go. It is usually pretty obvious when something has gone really bad with a meat that you are curing, especially to the nose.

I'll make sure and not overindulge on the finished product until I know it won't make me sick, though.

<sarcasm>When the electromagnetic pulse bomb goes off in the atmosphere over our country, I'll be the only one in the county with preserved meat to trade.</sarcasm>
 
#2,261
#2,261
J-P said:
Thanks, farmersdaughter. I guess I was looking for more of first hand experience, because I have some on to cure and have a question.

I've cured and smoked my own bacon for several months, and it's really so much better than store bought, if you can believe bacon getting even better. In the past, I had just purchased commercially raised hog bellies from a local small grocery store that can only get them from time to time. This time I got my hog middling from a local guy that raises his own. I rubbed the cure mix on it, put it in zip lock bags and put it into the fridge to cure. I noticed last night that the juices that were being pulled out were a bit discolored, almost a light lime green. I know it's not mold, and there is no bad smell to the meat, it has enough salt and pink salt to discourage any bacteria growth, and it has been at refridgerator temps for the entire time, so I'm not too suspicious that it's going bad or anything like that. I just haven't seen that color to the meat juices before. Could it be that these hogs ate a lot of grass and somehow that clorophyll coloring is in their meat? Who knows. :dunno:

I plan to just continue with the process, but watch carefully for any signs that it's gone bad. We'll just have to see.
Click to expand...



I srsly dont think anything is wrong with it. We cured ours outside in a smokehouse tied in old pillowcases lol. ours always looked like crud on the outside, but you always cut that off. When you cut into the meat and it isnt the pearly white with pink meat strips then toss it
 
#2,262
#2,262
J-P,

I don't know, but my guess is that is some type of "nitrates" from one or more of many things (feed, steroids, supplements..etc.) You did say this was local guy and not "commercial". I'm with you, I wouldn't worry.
 
#2,263
#2,263
Also J-P, I started a Dog thread in the zone with you in mind. Visit it and post a pic of the "Pack". I remember the one I think they were in front of a fireplace? Anyway, the one GS looked ready to attack. Great picture!
 
#2,266
#2,266
I knew it was a long shot but worth a try. Thanks for responding, you still may wind up helping him!
 
#2,267
#2,267
J-P said:
Nah, too soon for that.

The juices that are pulled out of the meat by the cure mix get rinsed off the meat before smoking anyway. As long as no mold starts growing and no bacteria smell manifests, I'm confident it will be okay.

It sort of makes sense that juices pulled out of different meats would have some variation in coloring, I guess. I'm just gradually teaching myself about this whole charcuterie arena, and don't have someone handy to share their experience with me, so I discover new things for myself as I go. It is usually pretty obvious when something has gone really bad with a meat that you are curing, especially to the nose.

I'll make sure and not overindulge on the finished product until I know it won't make me sick, though.

<sarcasm>When the electromagnetic pulse bomb goes off in the atmosphere over our country, I'll be the only one in the county with preserved meat to trade.</sarcasm>
Click to expand...

better check out Doomsday Preppers on Natgeo...
 
#2,268
#2,268
vol_in_il said:
better check out Doomsday Preppers on Natgeo...
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Yeah, I've seen bits of that show, but those folks are a bit extreme. I was mostly joking about preparing for doomsday. My interest in salting, smoking and curing meat has more to do with preserving old traditional skills that have been passed down for centuries and are slowly disappearing. Not to mention, how it makes meat more delicious.

I saw part of one episode where some woman was having a multi-million dollar underground bunker built for her. Mind you, it's her money and she's free to do with it as she wishes, but it put me in mind of the king in the Bible that had all the granaries built and filled and felt that he was set for life, only to find that his life would be ending that night.
 
#2,269
#2,269
Ribeyes on the grill, steamed asparagus, and sautéed mushrooms. Topped off with a Ghost River Golden Ale. Boom!

No question Behr but hated to see your thread fall to the second page.
 
#2,270
#2,270
95 Vol Alum said:
Ribeyes on the grill, steamed asparagus, and sautéed mushrooms. Topped off with a Ghost River Golden Ale. Boom!

No question Behr but hated to see your thread fall to the second page.
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Meal fit for a king IMO!!


Thanks, but if it does, it does. Who likes talking about food anyway.
 
#2,271
#2,271
Behr1213 said:
Who likes talking about food anyway.
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Ummmm... I do! :yes:

Rinsed the cured bacon Saturday and smoked it with hickory. Divided it up, put it in freezer bags and froze all but one section. I plan to let it sit in the fridge to allow time for the smokey flavors to evenly distribute throughout the meat, and then slice some up and fry it next weekend to see how it turned out. Hoping it's another winner batch.

I've shared some of my homemade andouille and chorizo with a few folks, and I'm getting good reviews coming back, which is always nice. I know what I like, but that doesn't always mean others will like it too.
 
#2,274
#2,274
vol_in_il said:
do you have a slicer, how do you slice your bacon
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I don't have a slicer, although I would like to get one some day, especially if I start making dry cured meats like salami, coppa, etc.

For now, I just use a really sharp fillet knife. I'm able to get slices that are about 1/10th to 2/10ths of an inch, which is perfect for good bacon.
 
#2,275
#2,275
RV has a good slicer that was not very expensive. You should get one, it makes your life easier.
 
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