spicy
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Picnic shoulder -- Upper part of the shoulder, right behind the neck
55% salt, 45% sugar, chili, Madras curry, Sichuan peppercorns, garlic
Mix the dry cure mix
Rub and massage the meat
Suck and Save, leaving almost all the cure behind. Cure for 10-14 days.
Salted beef bung
Soak bung for 72 hours
Clean and rinse out bung
Check for leaks
Firmer to touch and apparent water loss
Remove from bag
Wash and dry cured shoulder
Bung and shoulder
Put shoulder into bung
Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets.
Hang in 60°F fridge with RH of 60-70%
Dry for 4-7 weeks 'till solid to touch, no squishy give
Nice and dry on the outside, firm and moist in the middle. (Yes those are cured rabbit faces in the background.)
Slice nice and thin
Sliced, spiced pork shoulder
Tags: cure, pork, shoulder, spicy
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Beef tendon
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Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed
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Add all dry ingredients into vita mix or spice grinder and pulverize
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If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once
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Add salt and sugar to spice mix
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Massage tendon with the cure mix
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Suck and seal, let cure in fridge for 5-10 days depending on size
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Fresh out of cure, brush big chunks of cure off, don’t wash
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Special General Kleinman’s sauce, baby leeks and carrots
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Add unwashed cured tendon, sauce, leeks and carrots to a pot of water
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Bring to a boil and turn down to a simmer
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Simmer for 5-8 hours till tendon is completely tender through
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Mmmm done and ready to eat
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Cool completely before slicing, you can even slightly freeze to make slicing easier
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Slicing
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Sliced spicy tendon, its a long process, but ohhh so good
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My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot
Tags: beef, cure, simmer, spicy, tendon
Chicharrones
Tags: local, pork, skin, spicy
70# Baby lamb
Remove the neck first
The neck is definitely my favorite part of the lamb
Cut through the rib cartilage on both sides
Remove the breast
Once breast is removed it will be easier to french the racks
Remove the kidneys and leaf lard
Now you can get to the tenderloins
Remove the tenderloins
Remove the shoulders
Slice the belly away from the leg
Remove the legs by following the outside of the hip bone
one by one
Nice and clean ready for cure if you wanted
Remove the hip bone
Ready to french
Make a small incision on the inside of the rib
Pop the top of the ribs out
Start to pull the belly away from the ribs
Wrap your finger around the rib, start to pull down
Pull all the way down
Frenched racks
Deboned
Shoulder meat, belly trim, tenderloin, chili, herbs, salt and pepper
Cut the deboned lamb in half
Lay the meat mix in the belly below the loin
Roll and tie
Rub ancho chili puree and season the outside
Grill both the rolls, to get some nice char to add flavor
Grill evenly all around, only searing not fully cooking
Lay on sheet trey with rack and probe a thermometer in the center
Finish in the oven
Cook in a combi oven or Cvap at 145 f full steam or roast in regular oven till desired internal temp is reached
Once desired internal temp is reached let rest for 30 minutes
remove all strings
Slice and serve
