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  1. #1
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    blackgang's Avatar
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    Pork roast made good.

    Now I am going to post this info and you can contact me if you want.
    But I went to the wet market awhile back and bought some Man Payo, leaf lard to render for frying and pie crust making, but back to the story, I saw some pretty good looking hunks of pork that were being trimmed by a young guy and his mom, and it was the fattest I have seen, you can not get a decent pork roast unless it is fatty or it finishes dry, so I have no idea where on a hog it came from as Thai butchers/meat cutters have the same butchering skills and tactics as an AM-TRAC engineer does when he hits a steer at 128 KPH.
    So I bought a hunk weighed 6 KG and had them skin it with the fat left on the meat instead of the hide, brought it home and cut it in half and roasted it in my Melvbot convection oven and it came out dry as I knew it would.
    So I have this 3 KG piece in the freezer that is about 4 inches thick,, I thaw it out and dry rub with 6 TBSP of Mortons Tender Quick, put it in a zip lok and in the fridge at 38*F for 3 days, washed it off and put in my smoker this am at 0630 and run it at 200*F til 1430 and then into my Melvbot oven for about 30 minutes til center was 170*F which is done for pork, and had some friends in for supper, and they were ape shit over that pork, both Thai and Farang,, looks and taste better than Ham, I had it on my board slicing it before going on the table and the juice was running off my board onto the counter top.

    So actually what I did was make a Brit Gammon or as called in the southern USA A country Ham, then I hot smoked it some so it was called Ham where I came from, and I will do that every time I can find some good pork that looks right, but will continue my quest for a fat pig.
    When I was a drinking man I used to end up with something that was called that but it is a different thing now that I am sober.

  2. #2
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    chassamui's Avatar
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    I just love roast pork with crackling on. Mmmmm bloody gorgeous.

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    BG , If I could get some Prague Powder from Globo, do you think it would turn out much the same as using the Mortons ?
    I notice that Tops had Mortons table salt, next time I am in there I will find the importers name and see if they import Tender quick.

  4. #4
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    blackgang's Avatar
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    Quote Originally Posted by peterpan
    BG , If I could get some Prague Powder from Globo, do you think it would turn out much the same as using the Mortons ?
    Peter, I have the formula for salt and prov powder, thats why I needed that scales with accurate weights cause nitrate/nitrite is kinda dangerous to use if not in correct ratio to salt and then to how much per kilo of meat, but you can not get the same product without the nitrates, even tho some try, it just don't turn out the same product, I guess that you took those scales back as I can't find em.

    When you make tender quick they say to be exact on the salt,sugar and Prague powder and mix real well. mix with salt well first and then sugar so nitrite is well disbursed.
    For basic dry cure use you will not need Nitrate so Prague powder will do just fine because of the short cure time and you can get that pickle salt, and I do thank you for bringing me some.

    So use
    1 pound of pickling salt
    8 0z granulated sugar
    2 oz. cure #1 or Prague powder #1
    and use this mix the same as TQ, or 1 TBLS 0r 1 1/4 TBLS to the pound=3 to a Kilo. and rub in well, then seal in a Zip-Loc and store in fridge at between 36 to 40 deg.F.
    Below 36 and cure stops and over 40 the meat spoils.

    They say this is for smaller cuts about 3 kilo as the short time of cure does not need the long term effects of Nitrate.
    We had to call Globo and Sunee talked to some broad as they treat the puter with the same disdain as any other Thai business.
    But if you need some in a hurry, you know I have unopened paks of it and I can EMS one to you if need be.
    What did you find out about my scales as I am down to the last bit of TQ so will need to make up some from this formula my self soon. Thought I had a part of a bag of TQ, but can only find the new one so it has been open now and it will be gone soon.

    But when you try this on a pork roast, you will not be sorry., 2 or 4 days is plenty of time as you are going to eat it and not leave til next year anyway.
    the long time storage will require nitrate.
    Maybe I am to careful but from what I hear that improper use of nitrates/nitrites can fuck you up or kill you, but with not enough you have a spoiled product and I sure as hell do not want to make anyone sick or dead for that matter.

  5. #5
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    Marmite the Dog's Avatar
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    On a similar(ish) subject; has anyone successfully used papaya as a tenderiser? Can you just bung it in a bag with the meat for a few days?

  6. #6
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    Quote Originally Posted by Marmite the Dog
    On a similar(ish) subject; has anyone successfully used papaya as a tenderiser? Can you just bung it in a bag with the meat for a few days?
    What the fuck you want to tenderize?
    I think on the labels it says to put on the meat and 20 minutes it is ready to eat, thats what I seem to remember thats what it said on a bottle of that shit I bought.
    But if you buy tough meat, you have tough meat and it is only fit for stew, sometimes not even that, or fit for grinding, as I do with any order of rib eye I get that can't pass muster so it don't cost me to much for ground beef and it is better to have a good hamburger steak that an inedible steak.

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    Marmite the Dog's Avatar
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    Quote Originally Posted by blackgang
    What the fuck you want to tenderize?
    Thai beef?

  8. #8
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    If you can get good grain fed Thai beef like I used to get from Siam Food Sevices that was under the Kings Kitchen label,which is now MAKRO label for that meat that I am sure comes from Western Asia meat co. it was very good, and no tenderising needed but is not an aged meat, if it has blood seeps out of it in the fridge it is not aged, so leave it for a week or 2 in the meat tray in your fridge and it will tender up some, and it will not spoil if kept cool for 2 weeks.

  9. #9
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    Marmite the Dog's Avatar
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    The midget gets the meat from the market, but we don't have beef because it's shite. I just thought it might be nice to try the papaya method.

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    Be sure that your meat products are encased in plastic. That's the key...

  11. #11
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    Quote Originally Posted by Marmite the Dog View Post
    On a similar(ish) subject; has anyone successfully used papaya as a tenderiser? Can you just bung it in a bag with the meat for a few days?
    This sounds logical. Papaya as many beneficial aspects. If applying papaya in this manner, I think I might 'pulverize' the fruit as to release the beneficial properties.

  12. #12
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    Quote Originally Posted by Marmite the Dog
    I just thought it might be nice to try the papaya method.
    The guy that was a councilor when I got sober was a logger with a bad back and had to take up a new trade when his back went to hell and he could work the woods anymore.
    He had had several ops on his back and the recovery time was long and painful so they decided they had to remove another disk, and that Papaya stuff was a new deal, and so he agreed to the shot of the enzyme in the disk to dissolve it,, and damned if it didn't work.
    But you can buy the enzyme in a spice section of some stores, I have a bottle of it, but I can't see where it did much good on any beef i have tried, but the meat from most village wet markets is not taken care of to my likings.
    I have killed cattle and other animals and butchered it at home a lot of times buy we are a fairly clean people when it comes to food and Thai are not, and thats why some meat from a market will ruin everything in a fridge from the nasty shit in and on the meat, if we do happen to buy meat [pork] at a village mkt. as soon as we come thru the door Sunee gets a pan of water,,salt and vinegar and washes the stuff in 2 waters and then a fresh water rinse, I watched em kill [more or less torture] a young buffalo and butcher it on the ground with the guts cut open and the bacteria all over everything mixed with dirt and shit and you can only guess what all, I will never buy or allow into my house meat from a Thai wet market,

  13. #13
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    Quote Originally Posted by Marmite the Dog View Post
    The midget gets the meat from the market, but we don't have beef because it's shite. I just thought it might be nice to try the papaya method.
    Fvck me your brave, I'm with BG on this one, buy everything else from the wetmarket even fish cause its still swimming but meat, No way.
    I buy that from the super where they have refrigeration and AC.
    In fact for most vegetables you may be better off getting them at Makro, in general they are even cheaper than the wetmarket.
    I brought some beautiful Potatoes there this morning for 25bt a kilo. They 'ol Biddy at the wet market always charges 50Bt K, even when they are crappy.
    For beef yr best bet is Tops, nearly always good beef and at a good price, usually they have (they call) A grade ground for 125 Bt K, thats not bad, and it makes a loverly Chili or Lasagna.

  14. #14
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    Marmite the Dog's Avatar
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    Quote Originally Posted by peterpan
    In fact for most vegetables you may be better off getting them at Makro, in general they are even cheaper than the wetmarket.
    I disagree with that. Her family are market traders and she often brings home absolute bargains. I suppose it's because the other people know her there, but I'm not complaining.

    The only thing that has given me the shits here is the crappy water in those big, white PVC bottles. One supplier (the local water mafia) is terrible, but if we go up the road to a friend's restaurant, it's clean.

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    I believe the trick is to use green Papaya.
    The (Thai) wife reckons you need to boil the steak with the papaya.
    But she reckons pineapple works better. No boiling. Just massage in in and leave it sit for 30 minutes.

    A friend of mine told me he marinated some tough steak in pineapple overnight, but next morning it disintegrated when he tried to pick it up.

    Never tried it myself. Just passing on what I have been told.

  16. #16
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    Marmite the Dog's Avatar
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    I'm not bloody well boiling a steak!

    Wouldn't the pineapple make it too sweet?

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    Having a quick look on the internet, it seems that milk, tea and beer can all tenderise beef.

    I might give beer a go.

  18. #18
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    Meat tenderizers are proteolytic enzymes or proteases, enzymes specialized in breaking the peptide bonds between amino acids found in complex proteins. Meat is held together by a complex protein called collagen, and aside from mechanical tenderization and cooking, enzymes are the only other available meat tenderizers. Meat is often tenderized before cooking, to make it less tough and more suitable for consumption.
    Meat tenderizers often come in a powdered form that can be sprinkled directly on the meat. Meat tenderizers dissolve some of the sinewy connections within the meat at room temperature. If meat tenderizers are allowed to act for too long, the meat can become squishy and lose its special texture.
    The most popular meat tenderizer, called bromelain, is composed of a number of protease enzymes and harvested commercially from the stems of pineapple plants, where it is concentrated. The substance can be found throughout the entire plant, but is harvested from the stems because they are usually not consumed and are therefore available to be processed. Besides being a meat tenderizer, bromelain is an excellent anti-inflammatory agent, blocking metabolites that cause swelling. It has been used effectively to treat sports injuries and swelling caused by arthritis.
    Papain, extracted from the papaya, is another popular meat tenderizer. Less well-known are actinidin, from the kiwi, and ficin, from the fig. In the past, meat tenderizers were injected directly into living animals, but today this is viewed as both inhumane and unnecessary. Most ranches do not put their meat through a tenderization process, leaving that instead to the preferences of consumers in the home.
    If pure meat tenderizers are put in the mouth, they cause a tingling sensation but are not especially harmful. Meat tenderizers are a common ingredient in marinades. If sprinkled on top of uncooked meat, they independently penetrate the meat within minutes.
    My experience that they just make the meat slimy, fvckin terrible, The way to enjoy good beef is to buy good beef.
    Otherwise just mince it up and make a good Chili.

  19. #19
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    Quote Originally Posted by Marmite the Dog
    I might give beer a go.
    Before or after you have drunk it?

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    Good evening,my wife cooks a few hundred meals a day and the simple and very effective way to tenderise meat is a decent sized pinch of baking powder,mixed through the meat and left about 6 to 8 hours and then thoughly wased off(just cold water)then leave meat overnite to chill-very tender !do not leave meat to long as it will disintergrate-this method is universally used by proffesional cooks world wide. regards .

  21. #21
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    Quote Originally Posted by peterpan
    bromelain is an excellent anti-inflammatory agent, blocking metabolites that cause swelling
    So Marmet, watch out when the midget offers to wash your willy before bed, she have a hand full of that shit and your joint won't be worth shit for anything but pissing thru for a week.

    Quote Originally Posted by peterpan
    My experience that they just make the meat slimy, fvckin terrible, The way to enjoy good beef is to buy good beef. Otherwise just mince it up and make a good Chili
    You listen to that old fellow, he knows what he talking about, Hope I that smart when I his age.

    See that av. that taken in 67, I don't know who that was Thetyim posted.

  22. #22
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    Quote Originally Posted by Marmite the Dog View Post
    Having a quick look on the internet, it seems that milk, tea and beer can all tenderise beef.

    I might give beer a go.
    Have several friends 'back home"? that use beer to marinate everything they cook. Does seem to make a difference, even on hot dogs.

    Pierce meat a few times with sharp object and marinate as long as you wish.

    E. G.

  23. #23
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    Wifey wanted to make Chiang Mai Sausages, so we put up 3 kilo of pork and then all the stuff that goes in em, 24 pair of lime leaves, Galengal, Lemon grass, 2 cups minced garlic and all that shit has to be pounded to a paste, 20-30 thai chilis, Red Curry paste,, very labor intensive to make them pricks, and she keeps hollering, thats to much, she wanted to put in half of the fish sauce, half the garlic and none of the chili,, but I did it anyway, and the Thai Glass Noodle sausage was only 1 kilo pork, 2 kinds of rice and 40g glass noodles, all kinds of stuff,,but we going to have some for supper.
    But she is a good helper tho, if you just go ahead and do as you wish.

    All the recipes call for MSG, I am alergic to it as are most people but I am old enough now that the shit really fucks me up,, she cooked some Thai red curry stuff 2 nites in a row,, night before last I did notice a little reaction from some MSG, but again last night she made some stuff and after supper my lips were tingling and my gums were doing the same and within an hour my gums were inflamed and my lips were swollen and the inside of my mouth was broken out in a rash.
    Well I guess I go set some charcoal on fire so she can cook them sausages.

  24. #24
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    RE The MSG, I'm not doubting that you are allergic to it, but there is a lot of hype about MSG.
    I saw a TV show last week where scientists dispelled common misconceptions and the did various blind tests where half the restaurant would get MSG in the food and half not.
    They seemed to come out consistently with the higher percentage of people complaining about MSG "symptoms" in the half that didn't get it in the food.
    The is no proof that MSG does you harm, I use it a lot, gives a nice smoky flavour to food.

  25. #25
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    I know what it does to me and I can see no difference in the food and I got a smoke house if I want that smokey flavor.
    Fact next week I going to give some of it to 2-5 kilo pork bellys and a couple of 3 kilo gammons.
    I used 26 TBsp of Tender Quick that one day.
    Did you get that Globo foods scans I sent?

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