Very Cool...... That looks like some old school Hunky tricks right their
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Larding meats tutorial
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Originally posted by Richtee View PostThis method also helps out with drier type roasts and such- adding fat internally to render helping the meat keep moist and adding flavor. Give it a try!
Originally posted by curious aardvark View Posthave some for the tutorial.
That bit of wire - that used to be a paperclip right ?
And some: what's wrong with you ?? for actually doing it to loin
Bacon doesn't have to be artery clogging fat laden culinary death on a plate. Really it doesn't lol
Larding is best used for game: phaesant breast in particular benefits greatly from a little larding. As can turkey and the tougher cuts of venison.
Originally posted by SmokinLee View PostI suppose you could take a 12 guage shotgun shell, empty out the shot and replace with oatmeal.................Then let er have it
Tom
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Rich, that's a great trick! I have a pair of wok stix (big chop sticks for wok cooking) that I never use... I'll bet they would do that job nicely. They appear to be some kind of hardwood, tapered at the"cooking end", and are big enough around that I could screw a small eyebolt into the other end for the loop.
Yer purty smart fer a Michigan guy...
Drinks well with others
~ P4 ~
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Good advice right here. CA you get for being you and not being able to spell pheasant
And what's wrong with larding phEAsants ?
The diy larding needle is very neat.
Going to make a small one for a bit of braiding I got to do ;-)Made In England - Fine Tuned By The USAJust call me 'One Grind'
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Would this technique work on a regular brisket as opposed to spending big bucks for a Wagyu brisket?sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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Originally posted by Mikey View PostWould this technique work on a regular brisket as opposed to spending big bucks for a Wagyu brisket?In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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What was the final outcome of this? Got any pics of the finished product? Curious to know if it kept the loin moist.
sigpic
New Braunfels Bandera
New Braunfels Hondo
4-22.5" Weber Kettles
1-26" Weber Kettle
24"X72" Reverse Flow-Made in the U.S.A. by me
Navy Corpsman-'69-'73 Semper Fi
https://www.facebook.com/highrollersbbq/
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Not so much moist, as that was not the aim in this case, but to have some available fat for frying. Worked out OK. Since the belly fat has some "structure" to it, there were translucent "dots" in the slices tho...heh... but just enough fat cooked out to sizzle the meat without adding any bacon drippings or whatever.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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For Mr. EtcherIn God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts
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