Sausage/Cured Meats

Jewish Chorizo 













HOW TO MAKE OTTOMANS BASTURMA

Comments

  1. jasmynOctober 18, 2021 at 1:48 AM

    POECurrency is the best place for players to prepare POE 3.16 Currency.

    Attached link: https://www.poecurrency.com/

    ReplyDelete
  2. East Side ButchersFebruary 18, 2022 at 2:35 AM

    Its much infortmative blog and much knowlage able.The Australian wagyu grading is quite similar to that in Japan. However, instead of reaching a maximum of 12, the Australian system only reaches a maximum of 9.
    The ranges of quality scores required to get a quality grade from 1 to 5 are also the same, however only scores of 8 and 9 qualify for the Excellent rating.
    In Australia, grade A5 beef is extremely close to the A5 score given to Japanese Wagyu.

    ReplyDelete

Post a Comment

Popular posts from this blog

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%  c...
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...
Read more

Chicken Spam (Sous-Vide)

Image
What in the world would possess me to make chicken Spam? If you've been following me for a while, you know I don't eat Pork or Shellfish. I've been thinking about this for about a year and decided to use my sausage and salami making skills to make it a Kosher Reality.  I stopped eating Pork and Shellfish about 21-years ago, and I've been on a mission to replicate what I ate in the past but using alternative proteins. I've made it all... Sausages, Pancetta, Bacon, Guanciale, Gabagool, Proscuitto, etc.  So what is Spam? The Hormel Foods Corp once said that it meant "Shoulder of Pork and Ham" In some dictionaries, "Spiced Ham" Members of the staff at the SPAM Museum say it stands for "Specially Produce Amerian Meat" In 2019, Spam began making advertisements containing the definition "Sizzle Pork And Mmmm" So with that, I will say that my version stands for Sizzle-Poultry-And-Mmmmm."   I have to give accolades to my buddy Vin...
Read more