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Oops, I did it again…
After feeling ripped off by the cook down on the corned beef for St Pat's, I decided to hit it again.
This time with a back up plan for the leftover veggies (broiled salmon tomorrow).
Same prep: meat and beer in a bag, then into the oven.
Even whipped up some Coleman's this time.
Rookie mistake: didn't trim off the fat cap before marinating. Duh.


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Need more details on the drying plz.
drying process similar to curing poultry and pork. dark, cool location with air circulation. between 40 to 50 F is ideal, spring/fall evenings put it outside then take it inside in the day time. If greater that 50 I take out the room humidifier and add a fan and do it all indoors. Fish seems fairly dry after 3 days, chicken takes 5-7 and pork at least 10. This batch came out pretty good, I used Old Bay seasoning with the basic brine. Jerky like and great with anejo tequila.WP_20160404_21_40_59_Pro.jpg
 
Wasn't sure if I should put this in the eating or cooking thread, but wanted to share the dry rub recipe, so it lands here.

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Chipotle dry rub- intended for pork tenderloin, but works better on chops IMO. Meat to rub ratio.

INGREDIENTS:
1 teaspoon onion powder
1 teaspoon garlic powder
1-3 tablespoons chipotle chile powder
1 1/2 teaspoons salt
4 tablespoons brown sugar

Super easy. Put this together in a gallon ziploc, mash it all together, throw in 1.5-2lbs of pork chops. Grill. Done.
You're eating in 20 minutes.

I use 1 TBSP of chipotle. 3 would just be ridiculous if you have any chipotle worth it's powder.

I've got a recipe for roasted red onion/jalapeño relish to go on this, but I only give that out in person after I've had too much to drink.
 
Ground up 10lbs of meat today - 6+ lamb, 3+ veal.
making sausage
1 - a meat combo with parsley, garlic, rosemary, thyme, dijon, sugar, red pepper, s&p
1 - lamb, cumin, ground coriander, ground fennel, pepper, water, sugar, allspice
1 - veal, i forget
1 - veal, smoked salt, red wine, sherry, onion, garlic, parsley, fennel, celery seed

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Ground up 10lbs of meat today - 6+ lamb, 3+ veal.
making sausage
1 - a meat combo with parsley, garlic, rosemary, thyme, dijon, sugar, red pepper, s&p
1 - lamb, cumin, ground coriander, ground fennel, pepper, water, sugar, allspice
1 - veal, i forget
1 - veal, smoked salt, red wine, sherry, onion, garlic, parsley, fennel, celery seed

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Cooked shot please 🙂
 
Well - it was cooked, and consumed, so...

Medallions of lobster tail on cucumber, with remoulade and a mayo/dill/chive toppin. (it looked better before someone swooped in)

Sauteed asparagus, with prosciutto, and pecorino

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