Richtee Posted December 28, 2011 Share Posted December 28, 2011 (edited) the other thread is waaay long..and some of you care... Chemistry of the fry pan? I really love the "green chili" or as it's called here Pork Verde. Here's an easy Yank version. In this case Mad Hunky Chili Verde. You tex/mex guys can lambaste me all ya want, but this stuff don't suck :{) I used tenderloin 'tips"… in case quans $.49/Lb :thumb: Clean off the silverskin, chop to .75-1" hunks and season with Mad Hunky. http://i471.photobucket.com/albums/rr72/esalink/Pork%20Verde/CleanNMH.jpg Into a pan with some OO for browning. DO NOT crowd the pan when browning. Believe it or not, it'll go faster with smaller batches and you'll get a better brown. http://i471.photobucket.com/albums/rr72/esalink/Pork%20Verde/Dontcrowd.jpg The greens/veggies/seasonings… Scallions..I use the white ends for the beginning and will chop the tops for a finish garnish. A small white onion sliced thin, and a litt..err- some..OK PLENTY of garlic diced fine. And about a quarter cup of chopped cilantro..and again, more added as a finish/garnish. http://i471.photobucket.com/albums/rr72/esalink/Pork%20Verde/spice.jpg My new scooper/scraper… if you don't have one of these…GET ONE! http://i471.photobucket.com/albums/rr72/esalink/Pork%20Verde/ChopNscrape.jpg Oh..and what's chili without CHILIS! Japs in this case deseeded and deveined… as I want others to enjoy this too. Toss 'em all in for a sinus cleaner. http://i471.photobucket.com/albums/rr72/esalink/Pork%20Verde/ChiliChilis.jpg Don't have a shot, but after all meat is browned, toss the veggies etc. into the pan and deglaze with a little water until the cilantro wilts..then into the pot with about 24 Oz. in this case store bought Verde salsa/sauce. You CAN make your own of course…look it up. I'm a lazy Yank. I also added about a quarter cup chili beans just so the world knows it's a Yank recipe. It's simmering over low heat now… http://i471.photobucket.com/albums/rr72/esalink/Pork%20Verde/Simmer.jpg Edited December 28, 2011 by Richtee Link to comment Share on other sites More sharing options...
Algenco Posted December 28, 2011 Share Posted December 28, 2011 (edited) Rich, I'm still recovering from Surgeries.I think you should send me some, I think it would speed things up Looks great! Edited December 28, 2011 by Algenco Link to comment Share on other sites More sharing options...
JFeve81 Posted December 31, 2011 Share Posted December 31, 2011 My friends mom makes something similiar to this. Homemade everything but she used pork. Tasted great but after about half a bowl it would melt your face off. Link to comment Share on other sites More sharing options...
Richtee Posted January 2, 2012 Author Share Posted January 2, 2012 (edited) My friends mom makes something similiar to this. Homemade everything but she used pork. Tasted great but after about half a bowl it would melt your face off.Oh..that's pork... tenderloin. Pigs have them too ;{) Mmm I like more heat myself...but ya gotta kiss some butt around here in that regard. Whimps Edited January 2, 2012 by Richtee Link to comment Share on other sites More sharing options...
Richtee Posted January 2, 2012 Author Share Posted January 2, 2012 Here's a whole venison hind I boned out and cleaned minus the "football" (Did a mini ham with it) using Activa RM "meat glue". This is it unwrapped after a 24 hour bonding session in the fridge and just before I injected and dry rubbed with TQ, Brown Sugar and garlic powder.OK...she's out of the smoke, and the oven where I brought 'er to 145 and chilled in a icewater bath- wrapped and in the fridge for delivery to customer. Man, this thing smells fantastic! You can see the bonding lines...held together well... I am confident it'll slice nicely. Neat package for a deboned hind eh? Here's some shots of the small "Football" cut ham I also did for the guy...sliced and vac'd it for sammy fodder. OMG is this stuff GOOD! Meat glue held pretty darn well, considering I had the football opened up to clean it out... Link to comment Share on other sites More sharing options...
JFeve81 Posted January 2, 2012 Share Posted January 2, 2012 Oh..that's pork... tenderloin. Pigs have them too ;{) Mmm I like more heat myself...but ya gotta kiss some butt around here in that regard. Whimps Hmmm. Guess I should have read better. LOL. Missed the Pork Verde part. Maybe I should look into glasses. Link to comment Share on other sites More sharing options...
guntoteninfadel Posted January 10, 2012 Share Posted January 10, 2012 Here's a whole venison hind I boned out and cleaned minus the "football" I sure wish you were closer! My processor does not do anything like that! Wonder what the shipping (to and from) would be for 6-8 hindquarters....... Link to comment Share on other sites More sharing options...
Richtee Posted January 11, 2012 Author Share Posted January 11, 2012 I sure wish you were closer! My processor does not do anything like that! Wonder what the shipping (to and from) would be for 6-8 hindquarters.......Heh...at rates these days, and the packaging you'd need... too much prolly. I do half a dozen deer a year usually, customers tend to come back for the specialty stuff like the hams and such. I din't get pix of the t-loin project... I bonded both loins together for like a 2.5" diameter strap, and stuck bacon around the outside for a 18" long bcon wrapped tenderloin log. Whack off what ya like and grill :{) Link to comment Share on other sites More sharing options...
guntoteninfadel Posted January 12, 2012 Share Posted January 12, 2012 You have given me some ideas, never knew you could glue meat together! Thanks Link to comment Share on other sites More sharing options...
Richtee Posted January 12, 2012 Author Share Posted January 12, 2012 You have given me some ideas, never knew you could glue meat together! ThanksGoogle Activa RM Link to comment Share on other sites More sharing options...
Richtee Posted July 24, 2012 Author Share Posted July 24, 2012 Some BEEF BACON! Tried an experiment... I had bought 2 beef plates... and peeled one off the bones and cured it for bacon. The plate cut is actually what short rib is cross-cut from. Used Tenderquick, brown sugar, CBP and garlic. It's interesting..."sweeter" than pork it seems. Gotta cook it pretty slow... to get the crisp right. It's a little "tough" too. But...I like it. Be perfect for a pot of beans or recipes calling for bacon. Geez...why did I buy that Berkel slicer? Just gimmie a good knife :{) http://i471.photobucket.com/albums/rr72/esalink/0724121138.jpg http://i471.photobucket.com/albums/rr72/esalink/0724121133.jpg Link to comment Share on other sites More sharing options...
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