Lamb Chops (Mini-T-Bones)

-

This is the Australian Lamb-Chop, and it was freaking amazing. I'll briefly outline what I did to make this the bomb. What is a Lamb-Chop? Think of a T-Bone as in steak, but in this case, it's a mini-version.  
I made shoulder too, and it was out of this world. 

This was product was used to dry-brine the lamb. Place some Za'atar in a bowl and coat both sides of the Lamb. I tasted the spice and felt like the salt percentage was more than adequate for this application. Any spice mixture will work, so choose what you want. If I only used salt, the percentage would be 0.60%. That means if the Lamb weighs 250 grams, all you need is 1.5 grams (250 x 0.6% = 1.5 grams). Yes, you will need a mini-scale that can weigh  200g/0.01g. 


Vacuum Seal the Ribs in one layer. You could Vacuum Seal the Lamb in separate bags too. 




 Processed at 113f for 3-Hours, which is a Warm-Aging Method and finished at 130f for 3-Hours.

After processing, I would suggest a step-down cooling process. This will improve texture and help with moisture retention. 


1- After processing, place Lamb on the counter for 10-15 minutes and flip once. 

A- If eating right away, Dry-Surface very well and sear in a scorching skillet in 1/8 inch of oil.

2- If not eating right away, cover with cold Tap Water for 10-15 minutes.

3- Toss in lots of Ice and bring down to an appropriate temp before refrigeration. 

4- Refrigerate until ready to use.

5- Retherm using your S.V or use your hot from the Tap for about 40-minutes.

A- Dry-Surface very well and sear in a scorching skillet in 1/8 inch of oil.






 

Comments

Post a Comment

Popular posts from this blog

Burnt Ends the Sous-Vide way!!!

-
Image
  (OP-7/2014) The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and their version of Burnt Ends was terrible
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against mechanically tende
Read more

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  cure #1 & #2 for all my curing needs. This equates to 156 ppm of Sodium Nitrite al
Read more