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FeChef

Corned chicken breast (chicken ham)

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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 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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@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 !

 

 

 

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@Smithy 

 

yes it is !

 

thank you so much !

 

money-mouth.gif.cbdf7c77a7f05e930a44f6ec0e3d6f67.gif

 

and

 

suprise.gif.9f03846175d05b87a4bab9bd6fed4d9a.gif

 

My Dreams tonight

 

will be very porky

 

I hope

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Posted (edited)
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 by FeChef (log)

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@#FeChef 

 

after all these years 

 

almost 7 now

 

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

 

and the end result :

 

post-71070-0-97211100-1357185695_thumb.jpg.ca43d9affa0e29b0039f5ed847fae9da.jpg

 

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.

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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 :

 

post-71070-0-97211100-1357185695_thumb.jpg.ca43d9affa0e29b0039f5ed847fae9da.jpg

 

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.

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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.

 

 

 

 

Bacon.jpg

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~Martin :)

"Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader, and adventurous cook. Crotchety, cantankerous, terse, curmudgeon, non-conformist, and contrarian who questions everything!"

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

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