Buffalo Parrot Squawk Forums
September 28, 2022, 04:03:11 am
Welcome, Guest. Please login or register.

Login with username, password and session length
News: IMPORTANT LINKS
BuffaloParrot.com
Forum Code of Conduct
Forum Portal
Contact us via Email: buffaloparrot@buffaloparrot.com
Squawk It Up!

Welcome to the Buffalo Parrot Squawk Forums!Play our Daily Trivia Game! New Questions Daily!
 
  Home Help Search Arcade Downloads Gallery Links RECENT POSTS Staff List Calendar Login Register Chat  

My Project = success

Pages: [1] 2   Go Down
  Print  
Author Topic: My Project = success  (Read 164 times)
BuffaloParrot
Guest

Badges: (View All)
« on: July 13, 2012, 05:51:00 pm »

For my Family reunion tomorrow last week I got an 8 pound pork loin (aka back bacon, Canadian Bacon).  Wanted to make like a cross flavor of bacon and ham.  So I brined and injected it and it sat for 5 1/2 days to cure.  The brine was water, kosher salt, brown sugar, pink salt, ground cloves and ground allspice.  Today I smoked it with apple wood for 4 1/2 hours and basted it towards the end with a combo of apple juice, maple syrup, honey, ground cloves, allspice, and a little cinnamon.  It turned out great!  A ham and slight bacony flavor.

I will be a bbq pitmaster before you know it  :smokinjoe:



« Last Edit: July 13, 2012, 07:17:39 pm by AdminBuffaloParrot » Report Spam   Logged

Share on Facebook Share on Twitter

Debz
Hyacinth Member
*

Like my post 32
Offline Offline

Gender: Female
Posts: 8,779




Badges: (View All)
« Reply #1 on: July 13, 2012, 06:40:50 pm »

 thumb  clap
Report Spam   Logged


Pippo -4 year old normal gray male tiel
Catania -3.5 year old pearl lutino female tiel
Home in Colorado
BPMar
Mom of our Flock! AKA K&T Mom
Hyacinth Member
*

Like my post 40
Offline Offline

Gender: Female
Posts: 9,164


Graphics Specialist buffaloparrot.com


WWW
Badges: (View All)
« Reply #2 on: July 13, 2012, 06:42:26 pm »

I just had me a little samich.... dinner  I didn't have the lettuce and tomatoe cuz I didn't see it and thought it was for tomorrow but it was tasty!!!
Report Spam   Logged

grey782163
Sig
Super Moderator
Splendid Sr. Member
*

Like my post 37
Offline Offline

Gender: Male
Posts: 1,237




Badges: (View All)
« Reply #3 on: July 13, 2012, 07:31:03 pm »

Yummers! handshappy
Report Spam   Logged

Nakia
Administrator
Parrot Trooper
*

Like my post 52
Offline Offline

Gender: Female
Posts: 3,260


Name~De'Andrea~AKA~Turquoise~Joined: 01/25/2012



Badges: (View All)
« Reply #4 on: July 14, 2012, 06:08:30 am »

First I got one question: What the Hell is 'pink salt'?  dknow

Did Mar's nail polish kinda' fall in your salt shaker while she was watching you cook?  2funny2

I mean I ain't no connoisseur like you, but I have cooked a few thangs in my life. I've heard of iodine salt, sea salt, salt licks, & salty sailors. But I ain't never heard of  PINK SALT!!   loco6 lol

It does look good, guess that pink color the meat has on it is from that there pink salt... stupid1
Report Spam   Logged
steptoe91(tozie)
Flock Leader
*

Like my post 50
Offline Offline

Gender: Female
Posts: 6,022




Badges: (View All)
« Reply #5 on: July 14, 2012, 07:11:13 am »

pink salt? think  nope not a clue.   smile3

uh..yeah...d...looks...good... uh...where did we leave those crackers?  ashamed
Report Spam   Logged



Beth, the crazy lady who lives on the corner

Skittles - scarlet macaw, Marley - black headed caique, Twiggy - quaker parrot, Ollie - yellow naped amazon, Caleb - Moluccan Cockatoo
BPMar
Mom of our Flock! AKA K&T Mom
Hyacinth Member
*

Like my post 40
Offline Offline

Gender: Female
Posts: 9,164


Graphics Specialist buffaloparrot.com


WWW
Badges: (View All)
« Reply #6 on: July 14, 2012, 07:27:17 am »

It helps to give the pork it's pink color (at least i don't think it's from my nail polish  nails)....like in "ham"...all this stuff is confusing slaph...pork, ham, bacon....all from the same animal, guess it just depends on what part and how ya cook it :cstars:
Report Spam   Logged

BuffaloParrot
Guest

Badges: (View All)
« Reply #7 on: July 14, 2012, 10:52:09 am »

Pink salt is sodium nitrite(aka prague powder, modern cure, Insta cure #1).  It is in all meats you see like sausages, bacon, ham, corned beef etc that have a pink or red color to the meat and helps the curing process.  A chemicle reaction in the meat from the pink salt creates the pink color same as a smoke ring does from the smoke penetrating the first 1/2 inch of smoked meats.  I did both yesterday cause most hams or bacons need the smoke flavor and long/low cooking time.  Sodium nitrite is a naturally occurring compound found in many foods in nature.  It is dyed pink so we do not mistake it for regular salt or sugar.  Large amounts can kill you and many butchers hesitate to sell this because too many nut bags would try killing folks with the stuff I guess dknow 
« Last Edit: July 14, 2012, 11:31:24 am by AdminBuffaloParrot » Report Spam   Logged
BrilliantFids
Parrot Trooper
*

Like my post 23
Offline Offline

Gender: Female
Posts: 3,768



WWW
Badges: (View All)
« Reply #8 on: July 14, 2012, 10:57:07 am »

Omg that looks great!
Report Spam   Logged

Sondra
Flock Leader
*

Like my post 42
Offline Offline

Gender: Female
Posts: 5,048



Badges: (View All)
« Reply #9 on: July 14, 2012, 07:03:52 pm »

Pass the crackers please.
Report Spam   Logged
Nakia
Administrator
Parrot Trooper
*

Like my post 52
Offline Offline

Gender: Female
Posts: 3,260


Name~De'Andrea~AKA~Turquoise~Joined: 01/25/2012



Badges: (View All)
« Reply #10 on: July 14, 2012, 10:48:35 pm »

Thanks for the info' D. I have heard of sodium nitrite, and know it is in lots of foods, just never heard it called 'pink salt'.  think

Around here the ham is said to be sugar cured, but I would venture a guess it is the same or similar ingredients ans the 'pink salt' mixture. I wouldn't really know, I buy mine already cured & ready to bake/eat. thumb

 :confused:Hmmm, death by pink salt. Wouldn't need to be embalmed. He'd be well preserved & ready to go.  dmblaf :deer:

Report Spam   Logged
BuffaloParrot
Guest

Badges: (View All)
« Reply #11 on: July 15, 2012, 08:42:05 pm »

Pass the crackers please.

The only crackers you will get here are smashed, mixed into a meat mixture and smoked. :smokinjoe:  Just an FYI in case any of ya'all cracker crack addicts are here someday and ask to pass the crackers and in turn get a mouthful of smoked loafed meat mixture dknow  Kito of course will get the original cracker in it's original state roll
« Last Edit: July 15, 2012, 08:43:36 pm by AdminBuffaloParrot » Report Spam   Logged
BuffaloParrot
Guest

Badges: (View All)
« Reply #12 on: July 15, 2012, 08:48:17 pm »

I wonder if he would like it smoked?  Or if it is ok for him to indeed eat a smoked cracker?  think
Report Spam   Logged
grey782163
Sig
Super Moderator
Splendid Sr. Member
*

Like my post 37
Offline Offline

Gender: Male
Posts: 1,237




Badges: (View All)
« Reply #13 on: July 15, 2012, 09:19:07 pm »

Parrots have been know to eat charcoal to counteract foods with high acidity or alkaloids. Charcoal is, in a sense, smoked. I would say yes
Report Spam   Logged

BuffaloParrot
Guest

Badges: (View All)
« Reply #14 on: July 15, 2012, 09:27:18 pm »

I am not going to chance it.  Smoked foods and more common grilled/charred foods can end up containing PAHs that are known to cause cancer in humans.  Though it takes much and a constant diet of it I would be not comfortable giving to a sensitive parrot hmm
Report Spam   Logged
Pages: [1] 2   Go Up
  Print  
 
Jump to:  

Powered by EzPortal
| More
VOTE FOR US!
TopSiteList
Bookmark this site!
Powered by SMF | SMF © 2016, Simple Machines
Privacy Policy