Toyomafia - The Clubhouse. 151.880

No worries Joel - that was me for most of this week.

 

We’ll keep the cars, babes and shotguns.

 

Some day I will go there. And I will probably do the same sort of thing.

 

Just imagine your favorite board games from the 70s and 80s.
You’re all caught up now.

 

If it weren’t for the soccer hooligans, I would have stood there much longer.
Holland vs Spain
That was a funny little jousting match in the middle of a 19 th century public square.

 

Here is an observation, before I get in bed with my snoring wife...

Although our kids are grown, 26 and 31, we have more Halloween decorations on/in the house/yard than anyone else on the street.
Not only do we give out candy, but the wife prepackages 3 or 4 piece bags to give out.
Sometimes we see kids come back twice in one night, but she calls them out..

 

I do my own bacon. Can't actually remember the last time I bought bacon.

I've got a few recipes - I don't do a full wet brine because it makes the meat too...not sure how to describe it, but it loses it's texture sort of.
Anyway, use Prague Powder #1 exactly to the proportions listed on the packaging.
Add coarse ground sea salt or Kosher salt at a ratio of 1 TBSP per pound of pork belly (no rind or skin)
from there, you can play with different seasonings...
My "go to" is to use (per 2-1/2lb piece of pork belly)
1/4 cup dark brown sugar
1/4 cup "Grade B" maple syrup (this is the only liquid)
1 TBSP coarse black pepper
2 TBSP chopped fresh rosemary

Cure it for 7-10 days, turning every day. I like to seal it in a vacuum seal bag so that the cure ingredients are in the most contact at all times, but it will draw liquid out of the meat and "sit" in that pooled on the bottom so that's why you flip.

After it is done curing, rinse it fully off and pat dry.
Smoke it at ~180F degrees on the smoker until it reaches an internal temperature of 150F.
Refrigerate it to FULLY cool, then "par-freeze" (place in freezer for ~30 minutes) to firm it up before slicing to your desired thickness. I use a carving knife, so I end up cutting pretty thick slices.
Package however you want (I usually do ~1lb packages) and freeze what you won't use right way.
The little nubs/ends left from cutting it get diced up and used for pancetta immediately. I don't care what I use them in (usually just eat them right out of the pan), but that's the "chef's cut" for doing all the work.

 

That's because the water doesn't get any warmer than that in the great white north!

 

Excellent! Are you curing sealed at ambient for 7 to 10 days?

 

And 1 more thing..............

We were watching It 2 tonight, on network TV with censoring and commercials..
The doorbell rang at 8:30.
Dogs barking, I answer the door thinking a neighbor needs something.

3 older teenage kids, IN STREET CLOTHES, said 'trick or treat'.

My response, "ARE YOU FUCKING KIDDING ME?"..
I told the come back tomorrow wearing a costume..
Man did that set me off..

It wasn't that they rang the bell the day before Halloween.
It was they didn't even make ANY effort to dress up for the occasion.
If they would had costumes on, I would have given them candy.
Lazy teenage bums..

Wife said I shouldn't have used the F word.
But I promise you, she would have said the same thing if she would answered the door.

Good night all...

 

No - refrigerated.
I think the "old world" long air cure would be dangerous on a belly, especially one that didn't have skin - it's not very thick and would spoil quickly. That method uses a different type of curing salts (mixed nitrates and nitrites) to form a quick outer "rind" and then continue to work slowly inside the meat. The standard #1 curing salts are fast-acting and would peter out too soon.

 

Amazon: want this delivered tomorrow for FREE?

me: yes

amazon: or how bout this. next thursday also for FREE

me:

 

So your house is covered in eggs and tp now?

 

Yeah, what's that all about.
I'd love to meet the guy that picks next Thursday and open hand slap him, walk away then look over my shoulder and say "you know what you did, dummy".

 

Fortunately not..
But I have the kids, and the truck, on 2 different video cameras..

 

My wife gave me an album for a wedding gift. Said she wanted to give me one while in her prime before kids came along. I still got it. Not sure what happened, but some of the pages are stuck together. I think the ink must have gotten wet and dried or something.

 

What up cru!!! Hopefully everyone is enjoying the day.

Happy Halloween!!!

busy AF to catch up gotta get the ghosts and the goblins ready for tonight.

 

O and beer. Lots and lots of beer.

 

Relaxing today after busting my ass yesterday.

 

We had shenanigans yesterday so im pooped. And………..we got a puppy!!!!!
Meet Django!

 

Hell yes.

 

Added to tomorrow’s drop.

 

Congrats on the new addition! Cute looking pup. German Shepard or Belgian malinois?

 

We had to put our big boy down over summer due to valley fever problems. The timing was right and 4runner crew had these pups; momma is a bull dog Shepard, and poppa was a cane corso wolfhound. He was the biggest of his litter. Other than jumping on my littlest, he’s awesome with the boys!

 

He’s got German Shepard in him along with cane corso and wolfhound. I love how black his muzzle is!
This was the one, he looks soooo much like our Dozer we had to say goodbye to over summer. Dozers last ride

 

Damn....what neighborhood yall trick or treating in?!?!

 

Relaxing today after relaxing yesterday. Is that the same?

 

Sounds rough for sure. Should have an adult beverage and relax.

 

I think that's prime advice. I'm gonna get right on that.


After a nap.