Pellet Fan

All Things Considered => General Discussion--Food Related => Topic started by: RichW on September 09, 2017, 11:25:19 PM

Title: Can you identify this cut?
Post by: RichW on September 09, 2017, 11:25:19 PM

No its not a "belly" but dry cured and smoked the same.   I will post the answer and pic tomorrow after a little slicing.

Title: Re: Can you identify this cut?
Post by: pmillen on September 09, 2017, 11:49:55 PM

Plate?  AKA Skirt Steak.  Is found just to the rear of the brisket.

Are you going to make beef bacon?

Title: Re: Can you identify this cut?
Post by: Free Mr. Tony on September 10, 2017, 09:17:22 AM

Looks like a butterflied loin

Title: Re: Can you identify this cut?
Post by: Jcorwin818 on September 10, 2017, 09:47:37 AM

Quote from: Free Mr. Tony on September 10, 2017, 09:17:22 AM

Looks like a butterflied loin

:lick:

Title: Re: Can you identify this cut?
Post by: RichW on September 10, 2017, 11:34:57 AM

Butterfly cut loin turned into Canadian bacon of sorts.  Cures faster and a lot easier to handle and slice.  The smoke penetration was better than I could have believed for 3 hours to an internal  temp of 130 deg.  I start all of my smokes from cold meat to allow for more time in the smoke.

Title: Re: Can you identify this cut?
Post by: pmillen on September 10, 2017, 11:39:10 AM

Duh!  It's in the PORK section Paul.

Does Free Mr. Tony win a prize?

Title: Re: Can you identify this cut?
Post by: pz on September 10, 2017, 12:24:23 PM

Nicely done  :clap:

Title: Re: Can you identify this cut?
Post by: RichW on September 10, 2017, 04:02:46 PM

+1 for Free Mr. Tony  "Nailed It"

Title: Re: Can you identify this cut?
Post by: Bentley on September 10, 2017, 09:52:40 PM

I would have got it...not sure I would have got the butterflied part right.