beef

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Its on! Tuesday July 28th

July 19, 2009 in Butchery, Community, Events, Good Shit by Ryan Farr | 1 comment

bloodhound_flyer331 Please join us for another amazing event at Bloodhound on Tuesday, July 28th. We will be HANGING a 175lb, 100% grass fed steer from Magruder Ranch from the rafters. As the slab hangs Taylor Boetticher of Fatted Calf and I will butcher the whole forequarter, grinding fresh burgers and grilling up all the rest, Mmmmmm!

Get TICKETS here

Tags: beef, burger, butcher, grill, whole animal

Spicy Beef Tendon

March 29, 2009 in Good Shit, Technique by Ryan Farr | 7 comments

: Beef tendon

: Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed

: Add all dry ingredients into vita mix or spice grinder and pulverize

: If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once

: Add salt and sugar to spice mix

: Massage tendon with the cure mix

: Suck and seal, let cure in fridge for 5-10 days depending on size

: Fresh out of cure, brush big chunks of cure off, don’t wash

: Special General Kleinman’s sauce, baby leeks and carrots

: Add unwashed cured tendon, sauce, leeks and carrots to a pot of water

: Bring to a boil and turn down to a simmer

: Simmer for 5-8 hours till tendon is completely tender through

: Mmmm done and ready to eat

: Cool completely before slicing, you can even slightly freeze to make slicing easier

: Slicing

: Sliced spicy tendon, its a long process, but ohhh so good

: My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot

Tags: beef, cure, simmer, spicy, tendon

Homemade Hot Dogs

January 17, 2009 in Good Shit, Technique by Ryan Farr | 20 comments

: Keep all protein on ice and keep cold as possible at all times

: Grind all the meat with a large die first

: Once all is ground, hold in the freezer, do not let the farce freeze through

: Next grind all the meat through a small die

: When the small die grinding is complete, return all to the freezer

: Chicken, Beef, Pork and Back Fat

: Mix all on speed 2 with a chilled paddle and bowl, hold in freezer

: Mix your emulsifiers and ice water to make an emulsifying slushy

: Put your very cold protein in a robot coop or cuisenart and add slushy

: **It is very important not to let the temperature rise above 60 f while pureeing

: Once pureed silky smooth, store in a mixing bowl and return to the freezer

: Parsley, Garlic, Thyme, Pink Salt, Paprika, White Pepper and Salt

: If temp exceeds 60 f, the emulsification will break and you will have a broken greasy sausage

: Always cook a small piece to check the seasoning before stuffing a sausage

: 24-26 mm Sheep casings

: Stuff and Twist as fast as possible and keep in fridge, not the freezer

: While stuffing and twisting, store in small bundles, hanging will be easier later

: Hang on oven or smoker rack with wood skewers or dowels, not directly on the metal rack

: Carefully put in a oven or a smoker with pan below the dogs

: Oven temperature is @ 185 with smoke, cook till internal temp of the dogs is @ 146 f

: Once cooked let the hot dogs chill in fridge

: Dogs are ready to go once they are fully smoked and cooked through

: For best results let the dogs rest and the flavors marinate overnight

: Snapshot from Heaven

Tags: beef, casings, chicken, fat, hot dogs, pork, sausage, sheep, smoke

Corned Beef Tongue

November 20, 2008 in Good Shit, Technique by Ryan Farr | 5 comments

Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week. You can add herbs and spices to your salt cure too. If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.