Category: Curing Meats

curing meats

July 29, 2018 Curing Meats, Pickling Recipes, Pork

How to Pickle Eisbein by Injection – How to Cure Eisbein by Injecting Brine – Cured Pork Hocks


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How to Pickle Eisbein by Injection - How to Cure Eisbein by Injecting Brine - Cured Pork Hocks
Author: 
Recipe type: Charcuterie / Pork
Cuisine: German / Austrian
Serves: 20
 
In today's episode we're going to pickle or cure eisbein using the injection process. This process is much quicker and more efficient than the immersion process, where the eisbein are submerged in the pickling brine for 72 hours. The injection technique only takes 24 hours to cure, and is much more economical on ingredients.
Ingredients
For 20 Eisbein
  • 70g Prague powder
  • 140g Himalayan rock salt / non-iodated salt
  • 70g Sugar
  • 5ml Coriander seeds
  • 15ml Whole black peppercorns
  • 3 Allspice / pimento berries
  • 3 Bay leaves
  • 2 Liters water
Instructions
  1. To start, measure out 70g Prague powder, 140g Himalayan rock salt, or you can use use any non-iodated salt, 70g sugar, and 5ml coriander seed, 15ml black pepper corns 3 allspice or pimento berries and 3 bay leaves.
  2. Place the salt, sugar and spices in a medium size pot and add 2 liters of water. Adding boiling water saves time in the next step.
  3. Heat the pot over medium high heat until boiling, reduce the heat to a simmer, and allow this to simmer for 15 muntes.
  4. In the meantime, sterilize your basting syringe and put this aside.
  5. After 15 minutes of simmering, remove the pot of brine from the heat and quick-chill the brine by floating the pot in a sink of cold water.
  6. Once the brine is cooled to room temperature, add the Prague powder and stir this in until completely dissolved.
  7. Strain the brine through a sieve into a clean container.
  8. Draw the brine into the syringe and proceed to inject this into the ends of the eisbein. Fully insert the needle into the center of each muscle. Start depressing the plunger while simultaneously withdrawing the needle from the meat. You will need to inject 5 times on the fat side of the eisbein, and twice on the thin side. Each eisbein will need about 100ml of brine, making this recipe sufficient to pickle 20 units.
  9. Cover the eisbeins loosely with clingwrap and place them in your refrigerator for a full 24 hours.
  10. After 24 hours, the meat is fully pickled and ready to cook, or freeze for later use. It will be the trademark deep rosy red color with a unique and slightly translucent appearance.

September 14, 2017 Curing Meats, Pork

Spicy Curried Ham – Homemade Cold-cut Recipes – How to Make Pressed Ham

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Spicy Curried Ham - Homemade Cold-cut Recipes - How to Make Pressed Ham
Author: 
Recipe type: Curing Meats
Serves: 1 Kg
 
Some time ago I featured a stainless steel ham press. Today we're going to use the same press to make a spicy curried ham. There is a link to the ham press in the description below.
Ingredients
  • 1Kg Pork should (skin and fat trimmed)
  • 4g Prague powder
  • 15ml Salt
  • 7.5ml Gelatin
  • 5ml Chilli powder
  • 5ml Sugar
  • 2.5ml Garlic powder
  • 2.5ml Lemon pepper
  • 30ml Garam masala spice blend
  • 100ml Chilled water
Instructions
  1. To start, cut 1kg of pork shoulder into large cubes. I have already trimmed all of skin and excess fat from this meat.
  2. Spread the cubes out over a large baking pan and put this in the freezer to firm up for 30 minutes.
  3. This really does help the grinder to mince the meat, while keeping a good texture.
  4. Once the meat is almost frozen, run it through your grinder using an 8 or 10mm plate.
  5. Transfer the meat to your mixer bowl and add 4g of Prague powder, 15ml of salt, 7.5ml powdered gelatin, 5ml chilli powder, 5ml sugar, 2.5ml garlic powder, 2.5ml lemon pepper and 30ml of garam masala spice blend.
  6. Finally, pour in 100ml of water.
  7. Fit the kneading hook to your mixer, close the machine and knead the meat mixture for 8 to 10 minutes until it is well emulsified.
  8. For the first few minutes the meat will tend to climb the sides of the bowl. Simply stop the machine, scrape it down and then continue. As the meat becomes more emulsified it will start to behave and scrape downs will not be necessary.
  9. Open the ham press and remove the spring-loaded pressure plate.
  10. Transfer the meat mixture to the press, makking sure to compress it after each addition to avoid trapping air in the meat.
  11. Stop adding meat when it reaches an inch below the rim of the pot.
  12. Follow this with the pressure plate, and then close the lid of the press.
  13. Place the press in your refrigerator for a full 48 hours to cure.
  14. After 48 hours, heat a half-filled pot of water to 76c or 169f.
  15. This is achieved using either a pot on an induction range, or a digital pot like this one.
  16. In addition, the water level in the pot shoul not be deeper than the level of the meat in the ham press.
  17. Remove the press from the refrigerator, insert a probe thermometer through the hole in the lid of the press, and place the press into the water bath.
  18. The ham must cook in the bath until the internal temperature reaches 72c or 162f. This will take about 2 hours.
  19. Once this has been achieved, remove the press from the water bath and quick-chill the ham in a bowl of iced water.
  20. One completely cooled, remove the press from the bowl and turn the ham out from the press.
  21. You can hand slice the ham, but using an electric meat slicer does the job brilliantly, especially if you want nice thin and even slices.
  22. And there we have it, a mountain of aromatic, spicy ham just ready for your table.

 

March 1, 2017 Chicken Recipes, Curing Meats, KFC Recipes, Main Courses, Poutry

KFC Crunch Burger – How to Make the KFC Crunch Burger at Home!!!

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KFC Crunch Burger - How to Make the KFC Crunch Burger at Home!!!
Author: 
Recipe type: KFC
Cuisine: Chicken
Serves: 4
 
The KFC Crunch burger is one of the most recent additions to the KFC menu. Crispier and crunchier than the regular KFC burger, and almost as spicy as the KFC Zinger, the Crunch Burger is outstanding. This is how to make your own amazing Crunch Burger at home.
Ingredients
For the Curing Brine
  • 3 Liters water
  • 90g Prague powder #2
  • 35ml White pepper
  • 15ml Cayenne pepper
For the Coating
  • 5ml Citric acid
  • 500ml All purpose flour
  • 80ml Tapioca flour (or cornstarch if you cannot find tapioca)
  • 30ml White pepper
  • 30ml Cayenne pepper
  • 30ml Salt
  • 4 Eggs
For the Sauce
  • 60ml Tangy mayonnaise
  • 30ml Thin pepper sauce (Tabasco or Lea & Perrins)
Other
  • 4 Burger buns
  • Lettuce
  • 4 Slices processed cheese
Instructions
  1. Pour 3 liters of water into a medium size pot. Measure out the Prague powder, white pepper and cayenne pepper and add these to the pot.
  2. Place the pot over medium high heat, bring it to a boil, reduce the heat and allow it to simmer for 10 minutes.
  3. Quick cool the brine by floating the pot in a sink of cold water.
  4. When the brine has cooled significantly, pour it into a non-reactive container.
  5. Place the chicken breasts in the brine, clip the lid on the container and transfer it to your refrigerator for 24 hours to cure.
  6. The following day, make up the coating mixture by combining the all-purpose flour, tapioca flour, citric acid, salt, cayenne pepper and white pepper.
  7. Whisk the eggs thoroughly and pour these into a large bowl.
  8. Remove the chicken breasts from the brine and pat them dry using a clean kitchen cloth.
  9. Trim away the fillets from the breasts. Save these for stir-fry or KFC Popcorn.
  10. Place the breast smooth side up on your board and gently flatten them out with your meat mallet.
  11. Before coating the breasts, sprinkle some of the seasoned flour over a large platter. This is where the coated chicken will set, and the flour will prevent the coating from sticking to the platter and getting damaged.
  12. Working with one breast at a time, dredge the breast in the flour to coat the surface.
  13. Transfer it to the egg to wet all of the flour.
  14. Then back to the flour to get a good coating all over.
  15. Then back to the egg to wet all of the flour....
  16. Then a third and final coating of flour.
  17. Transfer the breast to the platter to set and continue with the remaining breasts.
  18. While the coating sets, combine the hot pepper sauce and the mayonnaise. You can use any thin hot pepper sauce like Tabasco or Lea and Perins.
  19. Cut the burger buns, unwrap the cheese slices and portion the lettuce.
  20. Half fill a wok or large pan with oil and heat this to 160c.
  21. Carefully lower the chicken breasts into the oil and fry these for 6 minutes, turning them every 90 seconds.
  22. Remove the breast from the oil and drain any excess oil on kitchen paper.
  23. To make up the burger, spread a little sauce on the lower bun an place a breast on top of this.
  24. Top the bun with the processed cheese slice and a generous dose of lettuce.
  25. Give lettuce a generous dollop of sauce and you're done.
  26. And there it is.... simple genius from KFC.... made at home.

 

February 25, 2017 Curing Meats, Italian Recipes, Mediterranean Recipes, Pizzas, Pork, Sausage Making

How to Make Pizza Salami – Full Flavored and Aromatic Cooked Salami

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How to Make Pizza Salami - Full Flavored and Aromatic Cooked Salami
Author: 
Recipe type: Cured Meat
Cuisine: Italian
 
Pizza salami, or cooked salami is the super-quick way to get amazing tasting cured salami without the long curing time. As it is not dry-aged like fermented salami, the moisture content is far higher than its counterpart, which makes it far more suitable as a pizza topping. This how to make it....
Ingredients
  • 1800g Pork Shoulder (boneless, skin off)
  • 450g Pork back fat
  • 50g Kosher salt (or Himalayan rock salt)
  • 6g Prague powder
  • 45g Golden syrup
  • 12g Fennel seeds
  • 12g Cracked black pepper
  • 6g Fresh crushed garlic
  • 125ml Dry red wine
Other
  • 6-7 Mini-salami casings
  • 6-7 Snap ties
Instructions
  1. Cut the pork shoulder into slices narrow enough to fit through the feeder tube of your meat grinder.
  2. Cut the pork back fat into strips as well.
  3. Place the 2 trays in your freezer for 60 minutes to get really cold, even partially frozen.
  4. While the meat chills, measure out the salt, Prague powder, fennel seeds, roughly cracked black pepper and garlic.
  5. Combine the golden syrup with the red wine and mix this until the syrup has totally dissolved.
  6. Fit the 8mm plate to your grinder and run the fat through the grinder.
  7. After this, run the pork through the grinder.
  8. Place the ground meat and fat into your stand mixer bowl.
  9. Unless you have had delays, the meat and fat should still be really cold. If it isn't, return it to the freezer until well chilled before continuing.
  10. Add all of the remaining ingredients to the mixer bowl as well.
  11. Place the bowl on your mixer with the dough hook fitted and mix this for 5 to 8 minutes on medium slow speed, until everything is well combined.
  12. Cover the bowl with cling-wrap and place it your refrigerator for 24 hours to cure.
  13. The following day, load the meat into the hopper of your sausage stuffer and fit the 40mm funnel to the stuffer.
  14. Slide a min-salami casing onto the funnel and start cranking. You need to keep a reasonable pressure on the casing to ensure that the meat is well compacted in the casing.
  15. As it comes to the end of the casing, stop cranking and remove the casing.
  16. Twist off the end of the casing and use a snap-tie or zip tie to secure the end. Using a small pair of pliers can be a big help in tightening the tie.
  17. Once all of the salamis are formed, use a carving fork to poke holes along one side of the casings.
  18. Transfer the salamis to a rack in a large roasting tin with the perforated sides facing downward.
  19. Cook these in a preheated oven set at 90c or 194f until the internal temperature reaches anywhere between 67c and 72c, or in farenheit, between 152 and 162f.
  20. This process will take between 3 and a half hours and 4 hours.
  21. Towards the end of this time, remove one of the salamis from the oven and check the internal temperature by inserting a probe thermometer from end down the middle.
  22. When the temperature is in the safe zone, remove the salamis from the oven. Allow them to cool completely, then transfer them to your refrigerator to set overnight. If you try to cut them before this, half of the salami with remain stuck to the casing.
  23. And there it is, beautifully rosy, rich and aromatic cooked salami.... ready to eat, and ready to treat.

 

December 10, 2016 Chicken Recipes, Curing Meats, Italian Recipes, Mediterranean Recipes, Poutry, Sausage Making

How to Make Chicken Salami – Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile

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How to Make Chicken Salami - Well Textured, Aromatic Chicken Salami with an Excellent Flavor Profile
Author: 
Recipe type: Chicken / Sausage
Cuisine: Italian
 
Just the other day we made an amazing pepperoni, and I was inundated with requests to do something similar using chicken. This is a fantastic Milanese salami adapted to chicken. The result is beautifully succulent and spicy with very well rounded flavor profile.
Ingredients
  • 1.8kg Deboned chicken thigh - skin on
  • 36g Prague powder
  • 5ml Ground white pepper
  • 5ml Ground black pepper
  • 5ml Garlic granules
  • 5ml Sugar
  • 5ml Ground coriander seed
  • 5ml Ground cardamom
  • 100ml Red grape juice or red wine
  • 4 to 5 Min Salami cases (50mm x 250mm)
Instructions
  1. Cut the deboned chicken thighs into cubes and spread them out across a large roasting tin. Transfer the tin to your freezer for 45 minutes to firm up for grinding.
  2. While the chicken chills, measure out the Prague powder, ground white pepper, cracked black pepper, garlic granules, sugar, ground coriander seed and ground cardamom.
  3. Combine these and mix thoroughly breaking down any lumps as you go.
  4. Remove the chicken from the freezer and run it through your grinder using an 8mm plate.
  5. Sprinkle the spice blend over the meat and mix this in until combined.
  6. Pour in the red wine or red grape juice and mix this in until all of the liquid has been absorbed by the chicken.
  7. Transfer the meat to your sausage stuffer and fit the 40mm funnel.
  8. Crank the handle to advance the meat to the end of the funnel.
  9. Slip a mini salami casing onto the funnel and crank the handle to fill the casing. Apply firm pressure while filling in order to get a well compacted salami.
  10. Remove the casing and twist off the end.
  11. Use a length of twine to tie the end off, then continue with the remaining salamis.
  12. Place the salamis on a rack over a pan and prick the casings along one side with a pin. Position the pricked side facing downwards.
  13. Transfer the tray to a preheated oven at 90c or 194f until the internal temperature reaches 72c or 161f.
  14. Use a probe thermometer to monitor the temperature every 60 minutes.
  15. The cooking process will takes 3 to 4 hours.
  16. Remove the salamis from the oven and allow them to cool before transferring them to your refrigerator to set completely.
  17. And there it is, a beautifully, firm, well textured and supremely tasty chicken salami.

 

December 8, 2016 Chicken Recipes, Cocktail Snacks, Curing Meats, Dried Meat Recipes, Finger Foods, Poutry, Snack Food

Chilli Chicken Jerky Snack Sticks – Chilli Chicken Biltong Strips

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Chilli Chicken Jerky Snack Sticks - Chilli Chicken Biltong Strips
Author: 
Recipe type: Cured Meat / Dried Meat
 
Chicken jerky is super easy to make, and it makes great savory snack over the festive season and for the big game. Chicken jerky, as easy as it is, takes 2 days of waiting time, so you do need to plan ahead if you're making this for an occasion.
Ingredients
  • 650g Chicken breasts
  • 13g Prague powder #1
  • 15ml Cayenne Pepper
  • 50ml White vinegar
  • 1 liter Water (hot)
Instructions
  1. Cut away the fillets from the chicken breasts. Keep these for other meals.
  2. Cut the breasts lengthways into strips 1cm or just less than a half inch thick.
  3. Measure out the Prague powder and combine this with the cayenne pepper. Mix this thoroughly, breaking down any lumps as you go.
  4. Transfer the powder to a sprinkle bottle.
  5. Sprinkle half of the powder over the base of a large stainless steel roasting tin.
  6. Lay the chicken strips out on top of the powder.
  7. Sprinkle the other half of the powder over the top of the chicken.
  8. Cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  9. The following day, place a rack over a clean dish towel.
  10. Combine the hot water and vinegar in a mixing bowl.
  11. Working with one strip of chicken at a time, dip it briefly in the vinegar solution and transfer it to the rack.
  12. Continue with this leaving a little space between each strip.
  13. It does help if you have a multi-level rack if you're making this quantity or more.
  14. Place the racks in a preheated oven at 80c or 175f for 4 to 7 hours depending on how dry you want your jerky.
  15. Once you've happy with the result, remove the jerky from your oven, allow to cool, and they are ready to serve.
  16. The jerky stores very well in a paper bag in a cool place, or wrapped in cling-wrap and frozen.

 

December 1, 2016 Beef, Curing Meats, Dried Meat Recipes, Italian Recipes, Mediterranean Recipes, Pork, Sausage Making

How to Make Pepperoni – Spicy and Aromatic homemade Pepperoni

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How to Make Pepperoni - Spicy and Aromatic homemade Pepperoni
Author: 
Recipe type: Sausage / Curing meat
Cuisine: Italian
Serves: 7
 
Pepperoni is an all-time favorite. This cured and fermented sausage is absolutely loaded with flavor and aroma.
Ingredients
  • 2kg Pork butt (fat included)
  • 1kg Beef chuck (fat included)
  • 80g Prague powder #2
  • 10ml Sugar
  • 20ml Cayenne pepper
  • 30ml Paprika
  • 15ml Aniseed
  • 5ml Dried garlic granules
  • 300ml Dry red wine
  • 1.25ml Ascorbic acid (pure vitamin C)
Instructions
  1. Measure out the Prague powder, sugar, cayenne pepper, paprika, aniseed, garlic granules, red wine and ascorbic acid.
  2. Cut the pork butt into cubes. For those not in North America, the pork butt is the very top end of the shoulder.
  3. Cut the chuck steak into cubes as well.
  4. Don't remove any of the fat from either.
  5. Place all of the meat in a large roasting tin and place this in your freezer for 60 minutes to firm up in preparation for grinding.
  6. Combine all of the spices and use a fork to break down any lumps.
  7. After 60 minutes, the meat will be close to frozen, and nice and firm.
  8. Run the 2 meats through the grinder separately using an 8mm or one third inch grinding plate.
  9. Pour the curing spice blend and the wine over the ground meat and massage this into the meat thoroughly while also mixing the pork and beef together.
  10. Tamp the meat down, cover the pan with cling-wrap and transfer this to your refrigerator for 24 hours.
  11. The following day, load the meat into your sausage stuffer.
  12. Attach a 40mm nozzle to the stuffer and crank the handle until the meat reaches the exit of the funnel.
  13. Slide a mini salami casing onto the funnel. (50mm x 250mm)
  14. Apply firm pressure to the casing with one hand while cranking with the other.
  15. The pressure applied is far more than when loosely stuffing sausages. With cured fermented sausage, you want the filling to be far more compacted, leaving no space for air pockets which could lead to spoiling.
  16. As the filling nears then end of the casing, remove the casing from the funnel and twist off the end.
  17. Place slip knot around the end of the casing and pull it tight while twisting the casing to further compact the filling.
  18. Turn the casing over and secure this with a double knot, turn it again, and tie another double knot.
  19. Trim off the ends and continue with remaining pepperonis.
  20. To ferment and dry the pepperoni, hang them from their loops at a temperature between 10c and 13c with a humidity between 75 and 80 percent for 6 to 12 weeks, depending on how dry and how fermented you want your pepperoni.
  21. NB - the humidity in the drying area has to be high in order to avoid casing - this is when the outside of the pepperoni dries solid while the inside is still soft and mushy. Once the pepperoni has cased it is ruined, and should be thrown away.

 

July 9, 2016 4th of July Cookout, Barbecue, Beef, Curing Meats, Smoking

How to Make Beef Bacon – Kosher Beef Bacon, Corned Beef & Pastrami

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How to Make Beef Bacon - Kosher Beef Bacon, Corned Beef & Pastrami
Author: 
Recipe type: Curing & Smoking Meats
 
Beef bacon, corned beef and pastrami are all very similar in the way that they are produced and as a result this episode will cover all 3. The differences between the different meats comes in the way they are finished off and this will be explained as we go.
Ingredients
  • 2.4kg Beef brisket
For the Curing
  • 2lt + 2lt Water
  • 200g Kosher salt
  • 140g Prague powder #2
  • 15ml Garlic powder
  • 4 Bay leaves
  • 15g Whole black pepper corns
  • 10ml Whole juniper berries
  • 90g Brown sugar
Instructions
  1. To start, we need to measure out the curing ingredients which include kosher salt, black peppercorns, whole juniper berries, bay leaves, garlic powder, and brown sugar.
  2. In a separate bowl measure the Prague powder #2.
  3. Pour 2 liters of water into a pot and all of the spices except for the Prague powder.
  4. Bring this to boil and allow it to simmer for 10 minutes.
  5. Remove the pot from the stove and quick chill the brine by floating the pot in a sink of cold water.
  6. Once the brine has cooled significantly, add another 2 liters of water to the brine along with the Prague powder. Stir the brine until the Prague powder has dissolved.
  7. While the brine continues cooling, you can unpack your meat. This is a nice big slab of brisket, or beef belly around 2.4kg in weight.
  8. By this stage the brine has cooled completely. Pour it into a large food safe container and add the brisket.
  9. Due to the high content of salts in the brine, the meat will float. You need to weigh it down beneath the surface of the brine using a bowl or plate.
  10. Put the lid on the container and transfer this to your refrigerator for 7 full days to cure.
  11. After the curing time remove the meat from the brine and wash it thoroughly under cold running water. You will notice how firm the meat is, along with amazing rosy pink tinge that is the hallmark of well-cured meat.
  12. Now, if you want corned beef this is where you will simply simmer the meat in water until the internal temperature reaches 67c or 152f.
  13. For beef bacon and pastrami we're going continue with the process.
  14. Dry the meat using a clean dish towel then place it on a rack in your refrigerator for 24 hours to air dry.
  15. This drying process will make the meat more receptive to the smoking process.
  16. Fire up your smoker. I am using the Smoke Daddy Vortex in this demonstration. I have the extreme left hand burner running to provide heat.
  17. Place the meat on the right hand side away from the direct heat, close the barbecue and allow this to smoke for around 3 hours until the internal temperature of the meat is 67c or 152f.
  18. This will give you beef bacon, at at this stage all you need to do is wrap it and refrigerate it. Although the bacon has technically been pasteurized, it does still require slicing and frying.
  19. All you need to make pastrami is to steam or simmer the meat until the internal temperature reaches 67c or 152f. This steaming is normally only carried out a few days after the smoking process, which allows the smoke to really penetrate the meat.
  20. And there it is, beautiful smoked beef bacon.... one step further than corned beef, and one step short of pastrami.

 

May 15, 2016 Curing Meats, Dried Meat Recipes, Finger Foods, Sausage Making, Snack Food

How to Make Droewors – South Africa’s Version of Beef Jerky Sausage

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How to Make Droewors - South Africa's Version of Beef Jerky Sausage
Author: 
Recipe type: Cured and Dried Meat
Cuisine: South African
 
Droewors is South Africa's version of beef jerky sausage, or possibly it may be the other way around considering droewors has been around since the mid 1600s. The principal for droewors and jerky is identical except for the spices used to flavor the meat.
Ingredients
  • 2Kg Rump tails
  • 15g Salt (Kosher or Himalayan)
  • 5g Ground coriander
  • 2g Ground cloves
  • 5g Ground black pepper
  • 5g Saltpeter
  • 250ml White vinegar
Instructions
  1. Cut the meat into strips just small enough to fit through the feeder tube of your grinder. I am using rump tails, but you can use topside or silverside just as successfully.
  2. Place the meat in your freezer for 35 to 45 minutes until partially frozen. Measure out and combine the salt, ground coriander seed, ground cloves, ground black pepper, and saltpeter. If you can't find saltpeter you can use Prage powder 1 to substitute at a dosage of 20g. This will replace the salt and saltpeter.
  3. Remove the meat from the freezer and run it through your grinder using the coarse grinding plate.
  4. Place the ground meat back in the tray and return it to the freezer for 20 minutes. This chilling process keeps the fat solid and prevents it from smearing into the meat resulting in an inferior texture.
  5. Swap out the coarse grinding plate gor a medium grinding plate.
  6. Remove the meat from the freezer, add the spice mixture and mix this into the mince.
  7. Run the meat through the grinder again.
  8. Fit a 12mm funnel to your sausage filler and load the meat into the hopper of the filler.
  9. Feed the sausage casing onto the funnel. I am using 16mm collagen casings as they are just so much easier and cleaner to use than natural casings.
  10. Twist off the end of the casing and start filling. Twist off the end of the casing and continue with the next length of sausage.
  11. Pour a cup of white vinegar into a large pan and add enough boiling water to bring this to depth of a half an inch.
  12. Dip each length of sausage into the solution making sure to wet the sausage all over.
  13. Hang the sausage in a cool draughty place until it has lost 40 to 50 percent of its weight. This can take from 3 to 6 days depending on your weather and humidity conditions.
  14. And there it is, beautifully dried droewors, or beef sausage jerky just begging to be paired with a good cold beer.

 

April 7, 2016 4th of July Cookout, Curing Meats, Main Courses, Marinades and Rubs, Pork

Pork Tocino – Sweet & Sticky Filipino Pork – How to Make Sweet & Sticky Pork at Home!!!

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Pork Tocino - Sweet & Sticky Filipino Pork - How to Make Sweet & Sticky Pork at Home!!!
Author: 
Recipe type: Pork
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This sweet and sticky braised pork is out of this world. Marinated for days, this absolutely tender treat will become legend in your household.
Ingredients
  • 1kg Pork Shoulder, deboned, cut into 8mm slices
  • 180g Brown sugar
  • 3 Drops red food coloring (optional)
  • 125ml Ginger beer (or pineapple juice)
  • 60ml Light soy sauce
  • 2.5ml Garlic powder
  • 2 x 240ml Water
Instructions
  1. Pour the ginger beer, light soy sauce, brown sugar and garlic powder into a large food-safe container.
  2. Traditionally this recipe would use pineapple juice instead of ginger beer, but I just find the ginger beer gives it that extra something that makes it really special.
  3. In addition, if you want the traditional red color, you can achieve by adding 3 drops of food coloring. As this doesn't have any bearing on the taste, I leave it out.
  4. Stir the mixture until all of the sugar has dissolved. Place the pork shoulder in the marinade, transfer to your refrigerator and allow this to cure for 2 to 3 days, turning the meat each day.
  5. After the marinating, you will need to cook the pork in 2 batches. For each batch you will need 240ml of water. Place this in a large wok or pan, add half of the pork and half of the marinade. Bring it to a boil over medium high heat.
  6. Continue to boil, turning the meat every couple of minutes.
  7. After 10 to 15 minutes the water will have mostly evaporated leaving a thick sticky syrup. Continue turning and wiping the pork in the syrup until it develops a thick glaze.
  8. Remove the pork from the wok and keep it warm while you continue with next batch.
  9. Serve the pork hot with rice or noodles and pickled Asian ginger.

 

April 1, 2016 Curing Meats, Italian Recipes, Mediterranean Recipes, Pork

How to Cure and Dry Age Pancetta – Perfect Charcuterie – Making Pancetta at Home!!!

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How to Cure and Dry Age Pancetta - Perfect Charcuterie - Making Pancetta at Home!!!
Author: 
Recipe type: Pork / Curing
Cuisine: Italian
 
Pancetta, or Italian bacon is awesome, with a strong flavor and outstanding aroma. Traditionally eaten uncooked, it can be thinly sliced and lightly fried, or cut into cubes and used to flavor soups, pastas and stews.
Ingredients
  • 2.25kg Pork Belly, bone in, skin on
  • 5ml Garlic Powder
  • 28g Prague Powder
  • 10g Demarara Sugar
  • 8g Cracked Black Pepper
  • 4g Crushed Juniper Berries
  • 2 Bay Leaves Crushed
  • 2ml Ground Nutmeg
  • 2ml Dried Thyme
  • 20g Coarsely ground black pepper
Instructions
  1. Lie the belly bone-side up on the work surface. Use a sharp knife to lift and cut away the sternum from the ribs.
  2. Use the knife to lift and work the thin flap of flesh that covers the ends of the ribs.
  3. Flip the belly over and start slicing the ribs away from the belly, using the bones as a guide for the blade. Once it is mostly freed, flip the belly over and cut through the remaining tissue to free the ribs. Wrap these up and keep them for your next barbecue.
  4. Now we want to remove the skin, leaving as much fat behind as possible. Start on a long edge. Work the blade in between the skin and the fatty layer and start peeling the skin back.
  5. Continue until the skin comes free from the belly.
  6. You can save this to make the most amazing pork crackling.
  7. I'm going to make 2 Pancetta, one flat, and one rolled, so I'm cutting the belly in half. I'm left with just over a kilogram of belly, giving me 2 pieces just over 500g each.
  8. For the cure, measure out the Prague powder, Demerara sugar, garlic powder, ground nutmeg, black peppercorns, juniper berries, thyme and bay leaves.
  9. Place the pepper, juniper berries, thyme and bay leaves in your spice grinder and zap these until fine.
  10. Combine these with all of the other curing ingredients.
  11. Sprinkle the curing blend all over the pork belly and press it into the surface of the meat. Transfer the two pieces to vacuum bags and vacpac them good and tight. Date stamp the packets and get them into your refrigerator to cure for a full 7 days.
  12. After the curing time, the belly will be nice and firm and will have taken on the familiar rosy pink cured color. Wash the meat thoroughly under cold running water. Once all of the curing blend has been removed, dry the meat thoroughly using clean dish towels.
  13. To prepare the flat Pancetta, rub a generous dose of coarsely ground black pepper into both sides of the meat. Place this on a stainless steel rack.
  14. To prepare the rolled Pancetta, roll the narrow edge up as tightly as possible, continually crunching it tighter with your fingers as you go.
  15. Tie the roll with butchers twine. Make the ties as firm as possible to ensure that any air trapped in the roll is forced out. 5 or 6 ties will do the trick.
  16. Trim of the ends and transfer this to another stainless rack.
  17. Allow both lots of meat to air-dry at between 13c and 18c, or 55f and 65f, with a humidity between 60 and 70 percent.
  18. The flat Pancetta needs to dry for 5 to 7 days, while the rolled Pancetta will require 14 to 21 days.
  19. After 7 days here is the flat Pancetta. Trim off the edge and dice the off-cut to be used in soups, pastas and stews. The balance I am going to shave thinly on my meat slicer. Whatever you don't slice, vacuum pack and refrigerate until required.

 

March 12, 2016 Barbecue, Breakfast, Curing Meats, Instructional Techniques, Italian Recipes, Pork, Smoking

How to Cure, Age and Smoke Bacon at Home – Best Homemade Bacon!!!

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How to Cure, Age and Smoke Bacon at Home - Best Homemade Bacon!!!
Author: 
Recipe type: Curing and Smoking / Charcuterie
Cuisine: Italian
 
Bacon is one of the real joys of life. Nothing beats the amazing aroma of bacon sizzling in the pan.... and home-cured bacon takes this to a whole new level. This video will show you how to cure the bacon and smoke the bacon.
Ingredients
  • 2kg Pork loin, bone in, skin on
  • 2lt + 2lt Water
  • 300g Salt
  • 140g Prague powder #2
  • 15ml Garlic Powder
  • 4 Bay Leaves crushed
  • 15g Black Pepper
Instructions
  1. Measure out the Prague powder, salt, garlic powder, black pepper corns and bay leaves.
  2. Place the black peppercorns into your spice grinder and tear the bay leaves into this.
  3. Process this until reasonably fine. Add this to a pot along with all of the other dry ingredients, excluding the Prague powder.
  4. Pour in 2 liters of hot water. Bring this to a boil, reduce the heat and allow this to simmer for 10 minutes. Quick chill the brine by floating the pot in a sink of cold water, then put this aside.
  5. To prepare the pork loin, we need to debone it and remove the skin. You can also use deboned and skinned pork belly if you prefer.
  6. To skin the pork stand it up on its end and pull the skin back from the top. Use a sharp knife the peel the skin back from the fatty layer, leaving as much fat behind as possible. You can use the skin to make crackling.
  7. To remove the bone, start at the top with your knife, running it down the rack of ribs, using them as a guide for the blade. These ribs still have some meat on them, so save them for the barbecue.
  8. Place the prepared pork loin in a large non-reactive container.
  9. Once the brine has cooled add 2 liters of cold water and the Prague powder and stir this in until completely dissolved.
  10. Pour the curing brine into the container. The pork will float in the brine and you will need to place a bowl or plate on top of it to keep it submerged.
  11. Place the lid on the container and allow this to cure in your refrigerator for 7 days.
  12. After curing, remove the pork from the brine and pat it dry. Place the bacon on a rack over a roasting tin and allow this to air-dry for 5 days in your refrigerator.
  13. After the drying time, this is what you have.... a lovely, rosy pink colored slab of green bacon. This can be consumed as you would any regular bacon, however smoking the bacon really does add the extra dimension to its taste and aroma.
  14. Lift the rack up and balance it across the corners of the pan.
  15. Fire up your smoker and ignite a single burner furthest from where you intend placing the pork. If you're fortunate enough to be using a Smoke Daddy smoke generator, then the smoke will be chugging out in no time, and you can place the pork in the barbecue.
  16. Smoke the bacon for 3 and a half hours until you reach the target internal temperature of 65c or 149f. You will need a probe thermometer to monitor this.
  17. And there we have it. A beautifully cured smoked pork loin just waiting to be sliced and fried to perfection.

 

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