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Dan Traina
1,655 followers -
Trading Forex has become a passion of mine. What matters? Support/Resistance, Fractals and Fibonacci! I am always a student of the market.
Trading Forex has become a passion of mine. What matters? Support/Resistance, Fractals and Fibonacci! I am always a student of the market.

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Bacon Recipe

additional help in the comments of the help photos



1. One 10lb slab of pork belly, rind removed
2. 2 teaspoons pink salt (Prague Powder)
3. 1/3rd cup salt
4. Generous cup of sugar - any of the following...maple sugar, honey or brown sugar.
5. Any desired spices should be mixed with the salt mixture


Mix the salt and pink salt together well. Rub the salt mixture into, and all over, the meat (all sides). Next slather/rub the sugar (honey, maple syrup or brown sugar…whatever sugar you’re using) into the meat as well. Put in a zip-lock bag (or large tray) and set in the fridge for a week, turning/agitating once a day!

After a week you can remove it from the bag and rinse off the excess salt

You can now dry it off with paper towels, cook it and eat it like this, or you can smoke it right away, or let it sit on a cooling rack atop a baking sheet in the refrigerator overnight, to form a pellicle. ( A pellicle is a thin, sticky, skin or film that develops on the exterior of the pork belly…this skin will better “grab” the flavors from the smoke you’ll apply.) If you choose to let it sit on a rack and dry, it will be a good time to add any additional flavoring you want on the finished bacon, such as black pepper, maple sugar, etc, etc.

When it's time to smoke I've seen people recommend bringing the smoker temp up to 150, 175 or 200. If you can't keep your smoker under 225f I wouldn't worry about it, go as to 15f if you can. Otherwise use the capabilities of your smoker.

Just take the belly out once the internal temperature has reached 140f. To load the smoker with fuel in my BackWood smoker I just put a few pieces of lump, light it with a torch and then place some pieces of smoking wood on top of the lump.

I usually smoke my bacon at 150-180f. Cold smoking is another option that can also be combined with resting the meat in a maturing room…we could address this other method of smoking at a later time.

Next, let the bacon cool down before slicing, fry up and enjoy 
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4/15/17
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pulled pork

Pork shoulders @275f with local hickory and Cherry wood. One salt/pepper, one traditional rub.

Beer pictured is the Hop Harvest Ale (with backyard hops)

(Add pictures in the comments if you gotten 
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4/2/17
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Vienna Lager

Here's a Märzen Vienna Lager +Dan Hoffman and I have going. Idea is to lager it for mid September, make a few brats and other sausages and have a bit of an OcktoberFestival.

You can take a look at the recipe here... http://brewgr.com/recipe/37863/vienna-lager-vienna-lager-recipe?public=true

When talking about this beer, we discussed using some wood from a current bourbon barrel. We came up with adding a bit of rye to the grain bill to hand off nicely to the bourbon/wood notes.
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Food for Thought

anyone have thoughts on the subject? I believe the subject deserves deeper thought than what I initially want to give it.

thoughts anyone?
Will we all soon be eating Frankenfood? The technology of lab grown meat continues to advance 

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Wild Game Gathering

This was the second year for this gathering. My intent was to get family and friends together for a gathering in which we cook some game, and some other dishes.

This year I made a Duck & Game Gumbo. The stock was made with duck, rabbit and squirrel. In addition there was smoked sausages added, more duck meat, crawfish and shrimp.

The gumbo turned out decent, but I was most impressed with the flavor the rabbit gave the stock. This is something I may start doing on all my stocks, if I have some rabbit to add to it.

We also cooked a few backstraps. There are only a few of us that seem to eat venison rare. In years past the few of us are eating the rare venison, while others wouldn't touch it. So, this year we sous vise the backstraps. One set at 127f and the other at 146f. We seasoned them with a dried chili blended salt and caramelized on the Weber. This went over much better and proved to be good temperatures to settle at for a group of people. This was served along side a buddy's roast duck, with crispy skin, and a fruit reduction.

I had only one of my beers on tap, which was my Hop Harvest IPA. It was made with the hops that I grow, which are Cascade, Centennial and Nugget. The base recipe is my standard IPA recipe and I only varied the hops used. It turned out decent as well.

Other people brought some nice dishes as well...along with a few drinks.
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3/22/17
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Tuna Steak

Tuna Steak over fried rice with jicama salad
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Spare Ribs

Light spice rub then smoked 275f with local Cherry. These were ribs from different breeds of pig, so the type of bone, amount of meat and amount of fat did vary quite a bit. In spite of the variance I cooked all the ribs for the same three and a half hours or so on my Backwoods FatBoy smoker.

I hope to do a lot more smoking this year. One thing I've learned over the years is that the most important thing in smoking is getting to know your smoker, and look/listen/feel to how the protein you're cooking is responding...nothing else matters. It doesn't matter how your friend smokes that item, how Aaron Franklin smokes that item ...or how long it went for you smoking a similar item.

Know your smoker, listen to the food you're cooking.
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With Lenten season nearly upon us...I would urge all of us to keep Leah Chase's recipe for Gumbo Z'Herbs fresh in our minds...as well as the Beignets recipe I posted a bit ago. 
Gumbo Z’Herbes base of various greens
recipe from Leah Chase [Dooky Chase, New Orleans, Louisiana];linked from Ladels and JellySpoons website

Jadin loin, gombo gaté. (Jardin loin, gombo gâté) “When the garden is far, the gumbo is spoiled.” An old Creole saying. Given the large number of green ingredients in this dish it is definitely one to make after a trip to the local farmers’ market. Leah Chase’s gumbo is so steeped in history and folklore it’s a shame to keep it to just one day of the year and remember – always use an odd number of greens.

1 bunch mustard greens
1 bunch collard greens
1 bunch turnip greens
1 bunch watercress
1 bunch beet tops
1 bunch carrot tops
1 bunch spinach
1/2 head of lettuce
1/2 head of cabbage
2 medium onions, chopped (about 3 cups)
4 cloves garlic, crushed and chopped
5 7 tablespoons flour
1 pound smoked sausage
1 pound smoked ham
1 pound brisket, cubed
1 pound stew meat
1 pound hot sausage, chaurice
1 2 teaspoon thyme leaves
1 teaspoon cayenne pepper to taste
1 2 teaspoon filé powder
Tabasco to taste!

Serves 8 to 10 over steamed rice.


1. Clean greens under cold running water, making sure to pick out bad leaves and rinse away any grit. Chop greens coarsely and place in a 12-quart stockpot with the onions and garlic. Cover with water (about 1 1/2 gallons), bring mixture to a boil, reduce to simmer, cover and cook for 30 minutes.

2. Strain greens and reserve liquid.

3. Cut all meats, except the chaurice, into bite-size pieces (about 1 inch pieces) and place in 12 quart stockpot with 2 cups of the reserved liquid. Steam over a high heat for 15 minutes.

4. Meanwhile cut the chaurice into bite size pieces and place in a skillet over high heat to render, about 10 minutes. Remove chaurice, keeping the grease in the skillet and set aside.

5. Blend greens in a food processor until puréed.

6. Heat the skillet of chaurice grease over a high heat and add flour. Cook roux until flour is cooked, about 5 minutes (does not have to be brown). Pour roux over meat mixture and stir to combine.

7. Add pureed greens to the meat in the stockpot and 2 quarts of the reserved liquid. Let simmer over a low heat for 20 minutes.  Add chaurice, thyme and cayenne, stir well. Season and add some rough chopped assortment of greens to the pot and simmer for 40 60 - 90 minutes. Stir in filé powder and remove from heat. Serve over steamed rice...and add Tabasco/file' in bowl to taste.
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