Text 12525, 137 rader
Skriven 2014-04-24 01:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: ribs etc. 545
=====================
 -=> Dale Shipp said to Dave Drum <=-

 DS> I fail to understand the attraction of St. Louis style ribs.  One
 DS> trims off good meat, and then charge extra for them.  I would prefer to
 DS> have the whole ribs.  Unfortunately, my previous source of BJs has
 DS> stopped carrying them.  Their whole ribs were about $1.49, and now
 DS> their St. Louis ribs are $2.69 or so.

Crazy, but who holds the line?

 DS> Baby back ribs are another ridiculous story.  At BJs, they cost more
 DS> than the boneless pork loin that was taken off of them.

Fashion, the herd mentality, the triumph of what Dirty Dave
calls marketroids. I might pay pork loin prices for spareribs,
which have lots of lovely fat on them, but for baby backs?
No way.

Another weirdness is country-style ribs, which I don't see as
ribs at all but rather a way to get people to buy blade roast.
And boneless country-style ribs can be just about anything,
but mostly a contradiction in terms.

=
 ML> Ethylene, and apples also give it off, and I suspect that
 ML> whatever kind of bag is more imporous to the gas is the best.
 ML> Also being porous to water vapor might be relevant.
 DS> Given that both apples and bananas give off ethylene, it is curious
 DS> that bananas go from green to rotten in a fairly short time but apples
 DS> have a fairly long shelf life.

Two guesses. I'm sure other explanations could be
made, but these came immediately to mind.

One: banana skin may be less porous to the gas than
apple skin.

Two: the cell structure of banana meat is different
from that of apples.

Kassler Rippchen - smoked pork loin
categories: German, Berlin, main, roast
Yield: 11 servings

h - For brine
2 ga water
16 oz salt
10 oz corn syrup
3 oz tinted curing mixture (TCM)
10 bay leaves
2 Tb black peppercorns
1 bone-in pork loin, cleaned and Frenched
h - For smoking
6 pc (2 oz each) hardwood
- (can use apple, alder, cherry, peach, etc.)
h - For roasting
4 oz brown sugar
3 oz butter
10 ea cloves

Brining the pork loin
Combine the water, salt, corn syrup, TCM, Bay
Leaves, Black Peppercorns together in a pot and
bring mixture to a simmer.

Once the mixture reaches a simmer, remove it
from the heat and set the pot on ice to cool
the brine down.

Once the brine has cooled to room temperature
or colder place the pork loin in a container
that it fits snuggly into and pour the cooled
brine over it.

Place the pork loin with the brine in the
refrigerator and leave in the brine for 2
full days (48 hr).

After the second day remove the pork from the
brine and set it on a drying rack and allow the
formation of a pellicle by leaving it exposed
to the air over night inside a refrigerator.

Smoking the pork loin
Place 2 pieces of the desired wood into the
smoker's burning chamber and turn on the smoker
to a low setting to get the wood to start
burning but not heat the smoker too much.

Once the smoker is burning the wood (you should
see smoke) place the brined pork loin with the
pellicle formed on it into the smoker along
with a pan filled with ice and close the smoker.

Once the smoker is smoking well, turn off the
heat and allow the wood that was placed in the
smoker to burn out.

Once the wood has burned out add another chunk of
wood to the smoker and turn it back on until it
is smoking and then turn it off again.

Repeat until all of the wood has been used to
smoke the pork loin.

Return the pork loin to the refrigerator when it
is done smoking and allow the loin to cool and
rest completely at least 2 hr before cooking it.

Roasting the pork loin
Preheat oven to 325F.

In small saucepan combine brown sugar and butter
and melt over a low flame until sugar has
dissolved into the butter.

Place the smoked pork loin into a roasting pan (if
you do not have a pan large enough to hold the whole
loin cut it in half so that you can fit it into the
pan(s)) and pour the butter/sugar mixture over the
smoked loin.

Using the thin end of the whole cloves to prick the
loin with the cloves, leaving them in the loin for
roasting (distribute the cloves evenly over the length
of the loin).

Place the prepared loin into the preheated oven and
roast until internal temperature reaches 150F.

The classic combination with Kassler Rippchen would
be braised red cabbage and buttered red potatoes.

after delmarlearning.com
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)