The ‘OFFICIAL’ Displaced Texan’s cured meat thread.

[fishnut 2,358]

1 hour ago, DaddyNick said:

I've used ground meat but family isn't a fan. When I've made snack sticks with venison or beef it had that waxy texture. Same if using jerky gun and laying strips on trays. 

Last few years have only used whole muscle meat. 

Did the ground venison have pork fat mixed in? It's very common to mix in pork fat to make burgers but not so good for making jerkey. 

[DaddyNick 408]

42 minutes ago, fishnut said:

Did the ground venison have pork fat mixed in? It's very common to mix in pork fat to make burgers but not so good for making jerkey. 

It probably had fat in it. 

[Zeke 5,504]

The duck has been hanging for a week and a half. Probably gonna pair with an apricot reduction 

[Displaced Texan 11,738]

3 minutes ago, Zeke said:

The duck has been hanging for a week and a half. Probably gonna pair with an apricot reduction 

That and a soft, mild cheese will be lovely!

[fishnut 2,358]

3 minutes ago, Zeke said:

The duck has been hanging for a week and a half. Probably gonna pair with an apricot reduction 

You gonna make the apricot reduction in your crockpot? 

[Displaced Texan 11,738]

Along the same lines....I’m making my own lox.....

1lb fresh salmon filets

1/4 cup kosher salt

2 good sized pinches of smoked sea salt

1/4 cup brown sugar (how come you taste SO good?!). 

Fresh dill, if you like. I do. 

I should note, if the salmon has skin on it, leave it on. Believe me, once it’s cured, it will peel right off. 

Mix the dry ingredients in a bowl. Coat both sides of the salmon with the salt cure. Place this on a large piece of plastic wrap. If you have leftover salt cure, pour it on top. Place a sprig or two of dill on top of the salmon. Wrap tightly in plastic wrap, place in a covered container in your refrigerator for 2 days. After this, unwrap and wash the salt off. Serve with bagels, cream cheese, and your usual accoutrements. 

You almost can’t screw that up. 

The leftovers can be vacuum bagged and frozen. 

 

Update on the pork tenderloin...

its down 15% in weight, to 15oz. Another 3 oz to go before it’s ready. Probably another 2 weeks. 

[Displaced Texan 11,738]

Here’s the lox after it’s been pulled out of the cure and washed. 

 

It’s a bit salty, I think next time I’ll leave it in the cure for 1.5 days and see how it turns out. Still, delicious. 

It has more ‘chew’ than store bought lox. I like it! We will have this tonight for dinner with some lovely toasted ‘Everything’ bagels, and cream cheese. I encourage y’all to try this!

[Displaced Texan 11,738]

Back to the dry cured pork tenderloin....

It looks exactly like it’s supposed to. Sliced it thin, it’s not overly salty. Nice, mellow porky flavor. Delicious!! This would be excellent used in recipes like you would dried beef. Very, very tasty. 

 

We’ll know in a day or so if I die of botulism poisoning!! Lol! I told Mrs Tex to take it into the emergency room with me, if needed, for evidence!

 

[Bighungry618 450]

On 6/10/2019 at 12:49 PM, Displaced Texan said:

Here’s the lox after it’s been pulled out of the cure and washed. 

 

It’s a bit salty, I think next time I’ll leave it in the cure for 1.5 days and see how it turns out. Still, delicious. 

It has more ‘chew’ than store bought lox. I like it! We will have this tonight for dinner with some lovely toasted ‘Everything’ bagels, and cream cheese. I encourage y’all to try this!

I'd eat that!

43 minutes ago, Displaced Texan said:

Back to the dry cured pork tenderloin....

It looks exactly like it’s supposed to. Sliced it thin, it’s not overly salty. Nice, mellow porky flavor. Delicious!! This would be excellent used in recipes like you would dried beef. Very, very tasty. 

 

We’ll know in a day or so if I die of botulism poisoning!! Lol! I told Mrs Tex to take it into the emergency room with me, if needed, for evidence!

 

 

but not this....

[Displaced Texan 11,738]

I’d highly encourage you to try curing your own lox. It really IS easy, and delicious.

The pork is tasty too...but I will admit, it’s not for everyone. I like to try new things, so this was a cool experiment for me. Mrs Tex won’t eat it either! 

[Zeke 5,504]

That looks like something you’d find at a hardware store 

[Displaced Texan 11,738]

18 minutes ago, Zeke said:

That looks like something you’d find at a hardware store 

Everybody loves to eat my meat. 

[Lakota 342]

12 hours ago, Displaced Texan said:

Everybody loves to eat my meat. 

[fishnut 2,358]

15 hours ago, Displaced Texan said:

Everybody loves to eat my meat. 

 

22 hours ago, Displaced Texan said:

 Mrs Tex won’t eat it either! 

Lol calling @Ray Ray

[Zeke 5,504]

15 hours ago, Displaced Texan said:

Everybody loves to eat my meat. 

 

22 hours ago, Displaced Texan said:

 Mrs Tex won’t eat it either! 

Ummm. I have a question 

[Displaced Texan 11,738]

I like my marriage....I’m not going there. 

[Ray Ray 3,566]

8 hours ago, fishnut said:

Lol calling @Ray Ray

I prefer my meat, young and lean.  @Displaced Texan is too old and rough.

[Bighungry618 450]

9 hours ago, Ray Ray said:

I prefer my meat, young and lean.  @Displaced Texan is too old and rough.

Ya just got cook him a little longer that's all.   

His fish looks good...but I ain't touching his meat log.   

[Displaced Texan 11,738]

15 hours ago, Ray Ray said:

I prefer my meat, young and lean.  @Displaced Texan is too old and rough.

I’ve heard you Coast Guard guys like it rough.