A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

This, That and This Again

Pork loin brinin' in the RV fridge

Pork loin brinin’ in the RV fridge

I’m gonna start off by shootin’ out a reminder that it is my firm conviction everything you know can’t be learned on Google or youtubes.   If you got in mind to learn some new mad skilz you need to be doin’ it now while there are ample resources  to replace what you break and all info is still readily available when you need to re-group.

The cured pork loin / pea meal bacon project ended this past week.  Divided into three 3lb or so chunks, the loin spent 10 days in brine in the RV fridge.  I gotta say that brine smelled damn good with the cloves, allspice, brown sugar and juniper berries!  Made my mouth just water every time I messed with it.  The three chunks came out of the brine Thursday and after I give ’em a good rinsing off, it was just about what I expected.  They were sort of gray in cooler and they had firmed up nicely.  Firmed up ’cause curing removes water from the tissue.

Thursday brunch

Thursday brunch

I rolled one of the chunks in corn meal and sliced it quarter inch thick while the bacon drippin’s were heating up in the  Lodge 12″ Skillet .  Fried it up good and then added in a coupla eggs to round out the plate.

It was a fail folks.  The loin was near too salty to eat and the salt flavor was overwhelming.  No delicate notes of juniper berry or clove to be found .  Just salt; damned salt.  I did choke it down because there are children starving in Africa and all but it was not a gastronomic pleasure to be sure. So bad I wouldn’t even let Vela Von lick the plate as is normal routine.  To say I was disappointed is an understatement.  Only thing to do was sit back and think through where I missed the mark.

First off, I know better than to fry cured pork in a skillet.  I learned that in another life.  The proper way to cook country ham is in a  cast iron skillet; sure.   But what you do is lay your sliced meat down in that hot skillet and then cover it just barely with water.  That is the way I shoulda done it before I brain farted and blew it like a roookie. The other thought that crossed my mind was perhaps cutting that loin into 3’s and then brining it turbo’d  the curing process.  That theory will take some more studying.

Vela Von claims the sleeping couch

Vela Von claims the sleeping couch

Well, I had 7 lbs of cured pork I still needed to do something with and peameal bacon was not a best option.  Since I don’t have the facility to cold smoke anything,  the Cameron Stovetop Smoker seemed to be the only option available to me. I fished it out, primed it with double the normal amount of hickory sawdust and laid those two chunks of cured loin down.   I fiddled with the stove until I had just enough heat to make some smoke and then I let her run until the meat temp was almost 200 degrees.  It took almost 2 1/2 hours but low and slow plus high meat temp = smoky tenderness.  End result on this technique was a solid win.  A smoky cured flavor that you can only get one way that I know of; it really is unique and pleasant.  Still missing were any sign of spices other than salt.  I gotta work on that part for sure but like I said starting out — new skills require practice.

****************

RV dinette surgery

RV dinette surgery

The Command Center of the NO Princess Palace is the dinette.  Mainly because it it the only place to sit.   If I try to fold up the sleeping couch during the day, Vela Von gives me the near-fatal dog stinkeye and I have to back off.  Here lately, the dinette table had gotten worser than trying to sit at a teeter-totter.  It is the cheapo one with the two legs that you take out to turn the dinette into a bed and I waited far too long to replace those wobbly legs. Plus the corner of the table had been modified by VV back when she was a canine juvenile delinquent.  I just figured I would turn that chewed up corner to the backside and call it good.

eBay has just about any flavor or type of dinette hardware you could need.   I just searched “rv dinette legs” and hit a goldmine of options.   Matter of fact, when they came in, the new ones had the same stampings as the OEM originals.  It was short work to swap ’em out.

****************

Clapped out Wilson Trucker's Antenna

Clapped out Wilson Trucker’s antenna

Stayin’ with the same theme of summer time procrastination it was high time to do something about my internet connection.   The Wilson Trucker’s Antenna on top of the Wooster 8-16 feet Extension Pole was about the second or third one to live there over the last 7 years and they had all pretty much died the same death.  The wind would blow them down or I would rough knock ’em during a move and they suffered. The little radials got broke off, the antenna wire got bent.   Hey, life in the puckerbrush is real, what can I say.

I am stuck with Verizon service for wifi and this location is right out on the edge of the world marginal fringe for minimal reception.  The big, honkin’ Wilson amp is a necessity here. Hell,  I don’t think Wilson even makes this amp anymore because the FCC set some new rules and it pushes too much juice now.  Besides, Wilson changed their name to millennial aesthetic weBoost or somesuch so I don’t even know if I will ever buy any of their new products ever again.  The new stuff looks to be all plastic with mucho useless bells and whistles.  Gimme somethin’ that looks like it could jump start a Peterbilt every time.

Wilson 311203 omnidirectional antenna

Wilson 311203 omnidirectional antenna

This go ’round I decided to order a little different antenna and went with the WILSON Omnidirectional Antenna which is a building mount fiberglass antenna.  It looked to be step up and I was even able to mount it to the Wooster pole without any hose clamps or zip ties.

 

 

 

 

My problem with the old antenna was it was erratic. Sometimes the signal would be tolerable (barely) and then it would just drop out.  I chalked that up to how boogered up the antenna was. I was hoping the replacement would get a teeny better signal and be steadier.  Looks like I got what I was hoping for and it does look better than the old one did.

Grabbin' me some internetz

Grabbin’ me some internetz

************

I broke down yesterday and did something I have never ever done before.  This is the snakiest damn place I have ever worked and it seems the buzztails come out in force when the weather changes or we get a little rain.  Both of those things is s’posed to happen later today.   I cut me a blackbrush walking stick about shoulder high – enough is enough you know!  The fat end is cut sorta slanty like and I figure it will work pretty good on rattler control. The new rule is “Don’t go walkin’ without it!”

 

 

End Note: Wheel Inside the Wheel by Mary Gauthier from the Mercy Now cd.

VN:F [1.9.22_1171]
Rating: 9.8/10 (14 votes cast)
VN:F [1.9.22_1171]
Rating: +15 (from 17 votes)
This, That and This Again, 9.8 out of 10 based on 14 ratings
Related Posts Plugin for WordPress, Blogger...

7 comments to This, That and This Again

  • Larry Worsham

    I’ve never done the pea mill bacon but I smoke a lot of loin making a maple bacon. I use Morten TenderQuick cure along with brown sugar and real maple syrup and cure for the appropriate time. If to salty….has only happened once. I soak it in cold ice water for a couple of hours which and pour the water off a couple of time which helps remove the salt. I then season with a little garlic powder, black pepper, brown sugar and maple syrup and smoke……..comes out pretty good.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
    VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)
    • Andy

      Larry,
      This meat smoking and curing is a real art ain’t it? No such thing as a down pat recipe when you got 50 variables involved. I am learning!

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)
      VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)
  • Ken

    Tried to comment the other day, did mot like my email. I gave up and bought an electric smoker. Gad, heresy! But, it works good. We brined a chicken and followed the recipe. Tasted likethe salt box. dang. Next time was ribs. Cut the salt in half, and snuck in a few spices we thought we would like. MUCH better.

    VA:F [1.9.22_1171]
    Rating: 1.0/5 (1 vote cast)
    VA:F [1.9.22_1171]
    Rating: -1 (from 1 vote)
    • Andy

      Ken,
      I had a danged good smoker that ended up kidnapped down on The Border. Oh well!!!!, I don’t have the logistics support to tote that thing around from job to job now and I DO miss it. It turned out some excellent meat.

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)
      VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)
  • Byron

    Andy,

    Just saying hello and hope this rain and cool front helps things down south. Looks like a fairly decent rain maker. I know I am ready for cooler temps and I can imagine Vela Von is gonna like it bunches. Take care Andy.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
    VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)
    • Andy

      My favorite time of year coming up…..
      Pretty good light show out there right now.

      VN:F [1.9.22_1171]
      Rating: 0.0/5 (0 votes cast)
      VN:F [1.9.22_1171]
      Rating: 0 (from 0 votes)
  • Nancy1340

    My grandpa was a pig farmer in Ozark Mo. He would at times get mail addressed to The Hog Farmer.
    Grandma use to always poach salted pork twice in fresh water before frying it.

    VA:F [1.9.22_1171]
    Rating: 0.0/5 (0 votes cast)
    VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>