WTB # 5 :
I decided I didnt need to add the back // frame to the bottom shelf this time. I tasted the 1 X stock
it had a nice smoke flavor. I then recalled Aton Brown's Good Eats show where he made liquid smoke.
one can add smoke flavor , but cannot take it out. And , Id just save the various backs that I already smoked
add the fresh backs , which Id over roast ( bake ) plain to get good color. I did not use the skin , as I have plenty of flavor
and there would be less turkey fat to deal with.
De-salted the generic bacon , as before . but this time I added more of the seasonings , as I didnt need to consider
those flavors becoming too pronounced in the eventual 2.5 x stock
the seasonings :
and I did this version simply by the clock : as before
1.5 Hr 225 F // 5 smoke. rotate and change self position . the 1.5 Hr 180 F 5 smoke. rotate again , then leave alone
for 2 Hr.s , then done.
@ 3 hrs
done. temp on the top one was 145 F , bottom 139 F , the front of the TB,
I removed the TB's and the drip pan when done , total 5 hrs. I learned my lesson last time.
I also lined the drip pan w parchment ( the semi-disposable one ) and got this :
it's had to see , but there is a pool of fat in the deeper end.
I carefully poured that into a small plastic container
the fond slipped right off the parchment paper, as the tray was still warm
this Ill save and use in TJ's cornbread mix. Pork fat , smoke flavor , and other drippings. this was slightly salty, not over salty,
probably from the brine the TB was subject too. exceptionally tasty.
I cut one in half while still very warm , and made a wrap
tortilla warmed over the gas burner , turkey , mayo , mustard , spinach , fresh black pepper
hard to pic a wrap. I also had to work quickly as MC ( The Cat ) goes crazy for STB. he did get a decent amout.
I had to get everything off the counter , and refrigerated due to MC's interest.
Vac'd warm ( I had not done that before ). refrigerated . one seal needs to be re-done tomorrow.
this was the best version Ive made. the others were mighty good , this was better : more seasonings
while this process was going on , I stayed hydrated w a suggestion from @Smithy , mentioned here :
https://www.thekitchn.com/best-trader-joes-wine-23580457
I of course had all sorts of ideas for TB # 6
I was going to do the same prep , but put each seasoned TB in a large SV bag , then SV for 8 hrs @ 140 F.
Rapid chill , then the next AM , take the cold TB's ( 36 F ) and cold smoke on the Weber , one hour w the smoke tube
as Ive done before w SV's Items.
then Id carefully torch each , and partition , and Vac , and see what the difference was.
SV does everything exactly how you want : pic a temp for ' doneness ' pic a time for tenderness
however , its problematic heel is no Malliard Rx , and thats a very tasty Rx.
but this version of the TB's was Sooooooooo good , and easy
and I got a ton of fond and smoked bacon fat , and very little salt.
not trying the SV version any time soon.
P.S.: the bit of pickle you see in that wrap , is a half sour. I get them @ MarketBasket. I was running low
so went to Stop&Shop to re-supply : 5 minutes vs 20 M.
im glad I did : I got
MB stopped carrying these . these are superb . as long as you like garlic , which I do.
plenty of garlic w these. I leaned my lesson , by chance.
