Corned chicken breast (chicken ham)

[Smithy]

3 hours ago, rotuts said:

here is a nice Meat-Glue thread from eG

 

look at the pictures !

 

https://forums.egullet.org/topic/87239-adventures-with-transglutaminase/

 

 

still can't find the Pork-Roll post.

 

rats.   that got me interested in it ,

 

and i was going to do the same.

 

SV  buy itself gets you 80 - 90 % there

 

The transglutaminase portion of this discussion has already passed, but...is this the topic you were looking for?

Pork Reconstructed 

[rotuts]

@Margaret Pilgrim

 

"  You are really fancy-shmancy "

 

thank you form understanding this

 

and mentioning this

 

here and now

 

I am indeed

 

notsp much

 

F-S y

 

but more or less

 

a Theoretician 

 

of the very old school

 

Ideas i have  

 

many decent and easy

 

so I move from there

 

Im sorry i did not understand

 

@Margaret Pilgrim  

 

you were so familiar w twine

 

excellent I think !

 

 

 

[rotuts]

@Smithy 

 

yes it is !

 

thank you so much !

 

 

and

 

 

My Dreams tonight

 

will be very porky

 

I hope

[FeChef]

7 hours ago, rotuts said:

here is a nice Meat-Glue thread from eG

 

look at the pictures !

 

https://forums.egullet.org/topic/87239-adventures-with-transglutaminase/

 

 

still can't find the Pork-Roll post.

 

rats.   that got me interested in it ,

 

and i was going to do the same.

 

SV  buy itself gets you 80 - 90 % there

It was me! Ironic, everyone is talking about saftey using meat glue, and i was the one advocating using higher temps for saftey reasons with deboned and decontructed pork. You preferred 130F 😨

Edited March 6, 2020 by FeChef (log)

[rotuts]

@#FeChef 

 

after all these years 

 

almost 7 now

 

that PorkRoll is one of the most impressive things Ive seen here

 

and the end result :

 

 

was outstanding.     there are many impressive Pate's  here , esp in crust

 

but the PorkRoll   was something I myself might be able to make.

 

I still think 130.1 F   for long e tough is fine.   

 

an rare pork    > 130 F   is delicious.

[FeChef]

8 hours ago, rotuts said:

@#FeChef 

 

after all these years 

 

almost 7 now

 

that PorkRoll is one of the most impressive things Ive seen here

 

and the end result :

 

 

was outstanding.     there are many impressive Pate's  here , esp in crust

 

but the PorkRoll   was something I myself might be able to make.

 

I still think 130.1 F   for long e tough is fine.   

 

an rare pork    > 130 F   is delicious.

It was delicious indeed. Believe it or not but pork shoulder is very juicy and melt in your mouth tender at 150F for 16 hours. Its still easily sliceable. Any longer or any lower in temp it will go from perfect to too chewy, or fall apart. 130F might be good for pork tenderloin or lean pork loin.

[Martin Fisher]

re: meat glue

The natural proteins excreted via curing will go a long way to naturally bind — never rinse!!!

Here's some "Poor Man's Bacon" that I made — this particular batch some years ago — natural binder only!

The job of the butcher twine is done.

It's a rolled pork butt crown.

 

 

 

 

[mumkin]

I've never gotten into meat curing, and this thread piqued my interest. Tried my hand at @FeChef's recipe but I suspect I got my ratios off and made a weaker brine. If it's supposed to be ham-like, I definitely did something wrong. It's delicious, but I wouldn't mistake it for anything but smoked chicken lunchmeat. I also didn't use any meat glue, so there's a tendency for slices to separate where the two breasts met. Makes for a tasty lunch, regardless.

 

[FeChef]

12 hours ago, mumkin said:

I've never gotten into meat curing, and this thread piqued my interest. Tried my hand at @FeChef's recipe but I suspect I got my ratios off and made a weaker brine. If it's supposed to be ham-like, I definitely did something wrong. It's delicious, but I wouldn't mistake it for anything but smoked chicken lunchmeat. I also didn't use any meat glue, so there's a tendency for slices to separate where the two breasts met. Makes for a tasty lunch, regardless.

 

Id say you either didn't add enough cure#1, or didn't brine long enough. You really don't even need to use liquid smoke to get that hammy flavor. Enough cure#1 + time should be enough to do it.

[mumkin]

I used Morton’s Tender Quick instead of Cure #1 (I thought at 20g/500ml/1 lb) and brined it for two days.
 

I picked up a few breasts at the butcher shop this afternoon, so I’ll give it another go tomorrow, measure mindfully, and give it three days. Even if it’s not ham-like, it’s novel having lunchmeat around 😀.  
 

 

Edited May 22, 2020 by mumkin (log)

[ElsieD]

12 hours ago, mumkin said:

I used Morton’s Tender Quick instead of Cure #1 (I thought at 20g/500ml/1 lb) and brined it for two days.
 

I picked up a few breasts at the butcher shop this afternoon, so I’ll give it another go tomorrow, measure mindfully, and give it three days. Even if it’s not ham-like, it’s novel having lunchmeat around 😀.  
 

 

 

 

I just made John some chicken ham sandwiches on homemade bread with chipotle mayo.  He likes them a lot.

[kayb]

I have a half-turkey in the freezer I was planning on dissecting to smoke the breast. How do you think it'd be to cure it and then smoke it? Do I need to debone it before I do that?

[FeChef]

15 hours ago, kayb said:

I have a half-turkey in the freezer I was planning on dissecting to smoke the breast. How do you think it'd be to cure it and then smoke it? Do I need to debone it before I do that?

cure the leg for 4 days and smoke it. remove the breast from the breast plate and cure that for 3-4 days as well, then smoke it. Smoked turkey legs are amazing.

[kayb]

I'm on it! Thanks!

 

[gfweb]

23 hours ago, kayb said:

 

I think I'd bone it.