Rib Roast Broken down and Glued back with Activa RM

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Curing Notes and some Math

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(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%  c...
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Knoblewurst

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(OP-2017)- I was first introduced to Knoblewurst when I was a wee tot. My family frequented  My father was a lover of Knoblewurst. The world began and stopped with this tasty garlic sausage. I don't recall him ever eating anything else at Katz.  Maybe a Knish and maybe a pastrami sandwich but most of all, it was all about the Knoblewurst. He was old school when it came to eating Knoblewurst, too meaning nothing fancy, just slices of Rye-bread, mustard, and that glorious heavenly, heavily infused garlic sausage. I believe I've only eaten it maybe a dozen times. For me, it was about the Hotdog and Knish. That being said, I nibbled off my Mom and Dad's plates often. My Mom loved the Pastrami. I always remembered her ordering it from one of the cutters at Katz and always asking for more fat. Yea, everyone has a favorite cutter at Katz. It's not uncommon for people to wait in long lines to get the cutter they want to make their sandwich.  I chose the clod b...
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Eye-of-Round (Sous-Vide)

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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...
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