tag:blogger.com,1999:blog-85025126652583278942024-02-02T10:23:41.473-08:00Kosher Doshers Koshcuterie {kosh-koo-tur-ee}Transforming traditional cured Treif into Kosher ones (Leviticus 11 and Deuteronomy 14:3-21)
Koshcuterie by me
Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-8502512665258327894.post-4778517599906657362018-10-15T14:46:00.000-07:002018-10-15T14:46:54.796-07:00Cured Lamb Medallions <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This was one of those impromptu dishes. I purchased this leg of lamb for no other reason than it was just sitting there. I had no ideas or recipes that popped out at me. The expiration date was two weeks from when I purchased it, so I had time to come up with something. I really had no ideas. Everyone once in a while I get inspired by something I see or smell. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Based on the shape of the leg I thought I might be able to cure it into something. I really can't explain what comes over me or what I see in meat, but I did have an idea. Sometimes it's a grand slam, and sometimes it's just a home run. This recipe was something in between. I'll explain later in the review.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">At the point of boning the dang thing, I still didn't know what I was going to do except I knew I was going to cure. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I'll admit after I took the bone out I wasn't happy with the shape. I decided to use my bacon cure which I've never used on a leg of lamb. I have used it before on </span><a href="https://kosherdosher4.blogspot.com/2018/02/lamb-belly-baconesque.html" style="font-family: "Trebuchet MS", sans-serif;" target="_blank"><span style="font-size: x-large;">Lamb Belly</span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> but not on a leg. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After removing the excessive connective tissue and fat, I was still somewhat perplexed as to how I was going to turn this into a nicely shaped pseudo bacon. Oy Vey! More on this later...</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">So to recap I decided to use my <a href="https://kosherdosher4.blogspot.com/2015/05/maple-bacon-recipe.html" target="_blank">Bacon Recipe</a>. Combine the Salt and Cure #1 (optional Bacon Booster) and coat Lamb thoroughly. Add the rest of the dry ingredients in a bowl and mix. Now apply to Lamb! </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank"><b>Notes: Curing and how to measure LINK.</b></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>So at this point, I had an idea. Why not kick it up a notch and add some orange flavor. Without measuring, I added some orange peel. Ahh, might not be adequate... the recipe grows from here. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Ahh... I added some orange zest and fresh orange juice. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I added the final ingredient which was maple syrup and vac sealed. I forgot to take a photo of the bag. I cured the Lamb in the refrigerator for 17 days flipping the bag every day.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WTcGyEFMWYtaFvIHgZp4ubfrSB-RUe1L6sm3G76nNoutxHgfc9oO0kl_qh_SS9jkJto9Dv4dfwtwxP1F9-gWm0og6PXg_Hv7XaZgDLUpkjq-GWXVpDUnbFxk-l1TiJIFbnulEjLhVjg3/s1600/IMG_0943.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0WTcGyEFMWYtaFvIHgZp4ubfrSB-RUe1L6sm3G76nNoutxHgfc9oO0kl_qh_SS9jkJto9Dv4dfwtwxP1F9-gWm0og6PXg_Hv7XaZgDLUpkjq-GWXVpDUnbFxk-l1TiJIFbnulEjLhVjg3/s400/IMG_0943.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>After the 17 days was up, I removed them from the bag and rinsed off under water. It's an EQ cure, so I wasn't concerned over curing but under curing. My experience told me 17 days was more than adequate. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_PRTW_m6_7ZVE3HzvmpL0pSxknRPaUQ75WjRe6QO-b14zXA8888mo8T3CPTYGwCN8q8Mco927GM32G6eUu49c5kwz6UoJPEBdg0GRTyom3PNrJIwXx2ZKRESbvtW7hpbqvvYMEYgyZQk/s1600/IMG_0951.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="926" data-original-width="1600" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1_PRTW_m6_7ZVE3HzvmpL0pSxknRPaUQ75WjRe6QO-b14zXA8888mo8T3CPTYGwCN8q8Mco927GM32G6eUu49c5kwz6UoJPEBdg0GRTyom3PNrJIwXx2ZKRESbvtW7hpbqvvYMEYgyZQk/s400/IMG_0951.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Layed out across cutting board and fillet opened. I am still somewhat perplexed as to what I am going to do.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfZDnBEhNwzjd6nJf7f4llrEspUYZRKMbyXD4dcPsTI5H5z5kETi1qQJFGag5K_yzgsukPoKkPk2blbKTxKdnETdcl4Glucb5u-xivL45O5fCwTZpNKERd5Z3nR9BZPRcThVqG7qgwPq5/s1600/IMG_0954.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1163" data-original-width="1600" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnfZDnBEhNwzjd6nJf7f4llrEspUYZRKMbyXD4dcPsTI5H5z5kETi1qQJFGag5K_yzgsukPoKkPk2blbKTxKdnETdcl4Glucb5u-xivL45O5fCwTZpNKERd5Z3nR9BZPRcThVqG7qgwPq5/s400/IMG_0954.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I decided to pound them out a bit to make them flatter. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI5URNewzfFTbzecIS1R-Xgif7Xe6f-pa9FvIXxrK4iEcYE3-tXX6jZSyHt9KqJIiBgEXcaNAagS5OYiWrfArJGSszz6TTlRjsggUnHqz_b-PxLOCxg7h1waK2QnzG9riBLbNPV3lA2bV/s1600/IMG_0969-COLLAGE.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEI5URNewzfFTbzecIS1R-Xgif7Xe6f-pa9FvIXxrK4iEcYE3-tXX6jZSyHt9KqJIiBgEXcaNAagS5OYiWrfArJGSszz6TTlRjsggUnHqz_b-PxLOCxg7h1waK2QnzG9riBLbNPV3lA2bV/s400/IMG_0969-COLLAGE.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeUlnM8t1sojRE4IDM0g1x-AvzmVpnbI-nW8nL5PO4nVbIob-5mg1vHIMpzLRU0L9otiEXPXRm4Mr_aSkG-d3n6vz1Q8CjFMFFGL9IWK_EJE9K6pzaS-aOBVwY2GQH9E70UsEPw05IiqS/s1600/IMG_7017.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeUlnM8t1sojRE4IDM0g1x-AvzmVpnbI-nW8nL5PO4nVbIob-5mg1vHIMpzLRU0L9otiEXPXRm4Mr_aSkG-d3n6vz1Q8CjFMFFGL9IWK_EJE9K6pzaS-aOBVwY2GQH9E70UsEPw05IiqS/s320/IMG_7017.png" width="320" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I have a plan. Based on the shape and what it looked like after the bashing I decided to turn what was going to be one into two</b>. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I failed to take adequate pictures for this next step. To get more details, you can look here for the <a href="https://kosherdosher4.blogspot.com/2018/01/lamshinke-ham-tasting-lamb.html" target="_blank">techniques. </a></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiTKxMYDFaQTA7dJKpOqpFLtA9fviyt7Fm1bvJmVKPA6aSrp4J6cZbPWeY3zIpYPfdrtk41avd5NkQz-OTyc3hBaKN_Te7pLfoEEbhpYMVRr1BNVhy7ad_hQK8Q1jvHqw1_03mQ9yK7Yg/s1600/IMG_0974.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsiTKxMYDFaQTA7dJKpOqpFLtA9fviyt7Fm1bvJmVKPA6aSrp4J6cZbPWeY3zIpYPfdrtk41avd5NkQz-OTyc3hBaKN_Te7pLfoEEbhpYMVRr1BNVhy7ad_hQK8Q1jvHqw1_03mQ9yK7Yg/s400/IMG_0974.JPG" width="400" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">The Link above will give much-needed details, but this is what I did. I laid out plastic wrap. I sprinkled <a href="https://en.wikipedia.org/wiki/Transglutaminase" target="_blank">Transglutaminase</a> RM (aka meat glue) all across the plastic wrap and started stacking the pieces of meat. Each piece was thoroughly covered with TG. Rolled up tight squeezing both ends and tying off with rope. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf17P41xvVvET3GzITHQ-Hhqe7bdWC4vTPhqL8kTclJd_TTb4m_aWMdCR665m-kB-dptIgpqrG2Py5vQE6ZdK2wBLGxk2lxHvNQG8xSlNyKMKXrK7jqyzoNdw6hvTKri5AMIDxw3rFVei/s1600/IMG_1038.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1281" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNf17P41xvVvET3GzITHQ-Hhqe7bdWC4vTPhqL8kTclJd_TTb4m_aWMdCR665m-kB-dptIgpqrG2Py5vQE6ZdK2wBLGxk2lxHvNQG8xSlNyKMKXrK7jqyzoNdw6hvTKri5AMIDxw3rFVei/s400/IMG_1038.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQQs7RsBeG4raST2VefYnhnCvfwsLVJ7ojVEKLLrB915gAX9LXI2o8w_FGJHmwJQVb7Xud86YOw1urainUSRuO2arttMcaTF6f4BsuNGPGRwXPsPBAzBTQlQ5r2_8sd5OcE15S7BOm11D/s1600/IMG_1033.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1050" data-original-width="1600" height="261" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvQQs7RsBeG4raST2VefYnhnCvfwsLVJ7ojVEKLLrB915gAX9LXI2o8w_FGJHmwJQVb7Xud86YOw1urainUSRuO2arttMcaTF6f4BsuNGPGRwXPsPBAzBTQlQ5r2_8sd5OcE15S7BOm11D/s400/IMG_1033.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These babies were rolled with probably 25 layers of plastic wrap. Now vac seal and place in refrigerator for a minimum of 24 hours. Because of my schedule, I had to go for 36 hours. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuV-TL4aI6bM_W37vYnDS_4bI1LUxLB6UTm11VBm1Tf4eXrd2xtRt1Gl6nks5NsLAtoMsjuyMFIfGawyReWo-Ht9Mk9_1hoOs4UMX-SNZ26w4y_c10ZKpn2fBuTjCOfYy0yVNuLjyJPE93/s1600/IMG_1046.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1359" data-original-width="1600" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuV-TL4aI6bM_W37vYnDS_4bI1LUxLB6UTm11VBm1Tf4eXrd2xtRt1Gl6nks5NsLAtoMsjuyMFIfGawyReWo-Ht9Mk9_1hoOs4UMX-SNZ26w4y_c10ZKpn2fBuTjCOfYy0yVNuLjyJPE93/s320/IMG_1046.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIb5Wo89xllOjuYeS3FOyekuzvzqHLYPvTyHxpHaXjiFRB7TaT2sIOnRzjcylJSx75ZZeA6kjDYvUwEIb1f9qGpI6swSc8wcERROj1GL9KpyNq_4wtt1QWbGFx2IXtyRWZyY8p3tONQcF/s1600/IMG_1062.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1247" data-original-width="1600" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyIb5Wo89xllOjuYeS3FOyekuzvzqHLYPvTyHxpHaXjiFRB7TaT2sIOnRzjcylJSx75ZZeA6kjDYvUwEIb1f9qGpI6swSc8wcERROj1GL9KpyNq_4wtt1QWbGFx2IXtyRWZyY8p3tONQcF/s320/IMG_1062.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTf-gjfDPOtg1i7p6rk20LR0Hb0BDgYLrtxwkKbTjDrLFVXQo73LMiq9GvtVvOeIY5HVB53-RT8kWRewdfPFwbcQrMcHfHhN2-__uBVb47bGcK2pbiSA2peAHBFMSQvKlh5PiGvprAUAv/s1600/IMG_1055.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1403" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuTf-gjfDPOtg1i7p6rk20LR0Hb0BDgYLrtxwkKbTjDrLFVXQo73LMiq9GvtVvOeIY5HVB53-RT8kWRewdfPFwbcQrMcHfHhN2-__uBVb47bGcK2pbiSA2peAHBFMSQvKlh5PiGvprAUAv/s320/IMG_1055.JPG" width="320" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b><br /></b></span></span> <span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>It's been 36 hours, and they have been unleased form their plastic home. Looks like the TG held up very well.</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cGtwD1bBeT_TxpxN6pm4v3P2AAHFkUjH-EKyPC36SDQrp1LtG_7Ea2Tr7PWowFuptdoQevA8dbQyi7eySOLLWF_zO8GHu6mu7Z3-cz8H3zUU3aRsCIJ9iUcpsPxU4_VQ0E37jjqORuNO/s1600/IMG_1067.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3cGtwD1bBeT_TxpxN6pm4v3P2AAHFkUjH-EKyPC36SDQrp1LtG_7Ea2Tr7PWowFuptdoQevA8dbQyi7eySOLLWF_zO8GHu6mu7Z3-cz8H3zUU3aRsCIJ9iUcpsPxU4_VQ0E37jjqORuNO/s400/IMG_1067.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJV5LzRYYiYlXX5GAtwFauK5R7iVTX_tpG4LNBOTy4KwaoYF-dQhbuL_-9Vj2z7ir6fVCLb5kL4EvbuYgWllVoHgPwOjeXDs_yY7JtZusTDHjVL5pNpmORQxGKC_UcSRVNXmC4L_5x0L_/s1600/IMG_1069.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisJV5LzRYYiYlXX5GAtwFauK5R7iVTX_tpG4LNBOTy4KwaoYF-dQhbuL_-9Vj2z7ir6fVCLb5kL4EvbuYgWllVoHgPwOjeXDs_yY7JtZusTDHjVL5pNpmORQxGKC_UcSRVNXmC4L_5x0L_/s320/IMG_1069.JPG" width="240" /></a><span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b><br /></b></span></span><br />
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">Cold smoked at night because of the nice cooling ambient temps of 45f degrees. If you don't recognize this contraption its the <a href="http://www.amazenproducts.com/">A-Maze-N Smoker</a> and it works great. I used apple for the smoke. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc884gDfMxIPek1Lk3PrCd5Nr6LxJGF0O7zAbcZBepxGa3UMDxGhSiC0LKRItzO1pHLTCGwFyb6aH02th6AEpBW9r_8XkD-ZfsfoxEMcL2tffgpffxrXxBuV8UIBkG8FDG266XxL35nBv-/s1600/IMG_1074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1343" data-original-width="1600" height="536" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc884gDfMxIPek1Lk3PrCd5Nr6LxJGF0O7zAbcZBepxGa3UMDxGhSiC0LKRItzO1pHLTCGwFyb6aH02th6AEpBW9r_8XkD-ZfsfoxEMcL2tffgpffxrXxBuV8UIBkG8FDG266XxL35nBv-/s640/IMG_1074.JPG" width="640" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>These babies smoked 10 hours. They will be refrigerated overnight to tighten up before slicing.</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0GLbO5lnTftQewnyP4GyebGSHXpYGEQ-mYwYTXZu_h21M9ZB4DZFZmpPKNuU596dkseat6RRcTeYDY9uV17z83OrKeEspoHFFaD_yChY7W5PNMjAk7OpwizvKsOJ_XMUNH9MH3iTKk_h/s1600/IMG_1094.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin0GLbO5lnTftQewnyP4GyebGSHXpYGEQ-mYwYTXZu_h21M9ZB4DZFZmpPKNuU596dkseat6RRcTeYDY9uV17z83OrKeEspoHFFaD_yChY7W5PNMjAk7OpwizvKsOJ_XMUNH9MH3iTKk_h/s640/IMG_1094.JPG" width="480" /></a></div>
<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>Before slicing, I placed in the freezer to firm up to make slicing easier. </b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKtBu9HrDlVPlw2kx0AGqfh44zhQGNZ2fEwXWMCgR3gHNMHNUrchO2tvj6I9WeVcP5mWzibNfV4U9bllZuTaGQDBkB1RBop_P1ySh_mP6D2j19D3I0QS434jhjDgPD8OVBp50zH65zTRf/s1600/IMG_1165.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="398" data-original-width="398" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdKtBu9HrDlVPlw2kx0AGqfh44zhQGNZ2fEwXWMCgR3gHNMHNUrchO2tvj6I9WeVcP5mWzibNfV4U9bllZuTaGQDBkB1RBop_P1ySh_mP6D2j19D3I0QS434jhjDgPD8OVBp50zH65zTRf/s640/IMG_1165.png" width="640" /></a></div>
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span> <span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b><i><u>Review-</u></i></b> They were absolutely delicious. Tasted nothing like bacon though. The texture and taste are very dependent on the protein and the final product outcome. I wish the texture were more like my <a href="https://kosherdosher4.blogspot.com/2018/01/lamshinke-ham-tasting-lamb.html">Lambshinke</a>. The flavor and texture were reminiscent of Canadian Bacon and a Ham Steak. This outcome although unexpected was a definite plus. Yes, 18 plus years ago I stopped eating treif, but that story is for another time. These would be great for breakfast with a side of eggs and hashbrowns. If I could achieve the texture of the Lambshinke, it would be an excellent ingredient for Eggs Benedict. One last thing the amount of Orange juice, peel or juice is arbitrary but I thought it could have used just a little more. </span></span><br />
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<style></style><style></style>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-52812456701249692612018-05-25T12:14:00.000-07:002018-05-25T12:14:47.289-07:00Sujuk Salumi<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8q0mGjc8hOccpNRRiD-cVRFyfHUIVqIZiwKfEdziHfkFn6hPKn-Aj9v1VozKv4BiKvJCY9w4SGS_QbzCGq1RciGJweeHTTdWObBgq8M3ZUEV4nxbwVv_VPkejwqHYenFeYRa9tfKONmd/s1600/IMG_6393.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1269" data-original-width="1600" height="253" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8q0mGjc8hOccpNRRiD-cVRFyfHUIVqIZiwKfEdziHfkFn6hPKn-Aj9v1VozKv4BiKvJCY9w4SGS_QbzCGq1RciGJweeHTTdWObBgq8M3ZUEV4nxbwVv_VPkejwqHYenFeYRa9tfKONmd/s320/IMG_6393.JPG" width="320" /></a></div>
<span style="font-family: "trebuchet ms", sans-serif; font-size: x-large;">The tale of the two Salumi's, a Salami and a Dry-Aged Loin that started at Safeway. Yea no kidding.......it was shortly after Thanksgiving and in lo and behold hanging out in their meat case were a half a dozen Beef Loins weighing in at 14-16 lbs (heavy discount too). I must have walked buy this extravaganza of meat at least 3 x before I pulled the trigger. As I pondered the purchase of the Loins I had to figure out what do with them. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As most of you already know I love <a href="https://kosherdosher6.blogspot.com/" target="_blank">Cured Meat</a> and a while back I used the Loin successfully (multiple times) to make my version of <a href="https://kosherdosher4.blogspot.com/2015/05/ottomans-basturma.html" target="_blank">Basturma</a> so with that in mind I purchased a 16 pounder. Hmmmm..... what to do? Wait I said two Salumi's, a Dry-Aged Loin and a Salami? I'm getting there just be patient. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I got home and showed the wife my glorious purchase. As always she just nodded her head. She doesn't actually care about my food and meat obsession so she just nodds and smiles. I get it I feel the same way about her shades of Lipstick too.....just smile and say how nice she looks. Anyhow she was headed out and with that I had another idea. I had her buy me another one. Yup that's right one more. I decided to Dry-Age that one in my <a href="http://www.thesteakager.com/" target="_blank">Steakager. </a> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Over the course of several days shopping at various stores I popped back in Safeway and bought my third. I had another idea for Salumi. Where does the the Salami come in here? Well I used all the fat trimmings off the Loins to make a Salami.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">…… yes there is a difference between a Sal</span><b style="font-family: "trebuchet ms", sans-serif; text-align: start;"><span style="color: yellow;">a</span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">mi and a Sal</span><b style="font-family: "trebuchet ms", sans-serif; text-align: start;"><span style="color: yellow;">u</span></b><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">mi. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Heres the 16 lb. Loin unleashed from it's cryovac home.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">First thing I did was to dry the surface. I hate working with wet meat.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Using a very sharp knife I removed all the fat I could do without damaging the Loin. These types of Salumi benefit from minimum fat. The fat will be used for my Salami's.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Assemble the ingredients!! Place Salt and Cure in separate bowl. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Take the whole ingredients and process in spice mill.</b></span><br />
<span style="color: yellow; font-family: "georgia" , "times new roman" , serif; font-size: x-large;"><b><i>Note: very important .. reserve about a 1/2 cup of the rub (no salt/cure. Will be used later on.</i></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WHlAWdUvq91F0KD3nC4m-CdUH6FR51CNFn-hk1LsztSivPw4reIzbBp5PWtWwCOUbsY4v0Qdj_odqLMwoIzPE6VkvWgdUY8uXcKZ26Llo7QRC-hbGn-9avAAe1G9iSwT9VzVu1DUn93n/s1600/IMG_0894.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="615" data-original-width="1600" height="151" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4WHlAWdUvq91F0KD3nC4m-CdUH6FR51CNFn-hk1LsztSivPw4reIzbBp5PWtWwCOUbsY4v0Qdj_odqLMwoIzPE6VkvWgdUY8uXcKZ26Llo7QRC-hbGn-9avAAe1G9iSwT9VzVu1DUn93n/s400/IMG_0894.JPG" width="400" /></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP5rS7OqbNVOKQQ-327w0XGQp24XNTAsoYtBBkS9hD5MgxHMK9dBhB4XYOqaS5fsaGUk9dQj9pC_V5AboJc4Ay7NOaXydy1-yD55j78ggiEr5vD6selqhnTfONeXi9cRzwPdN8xmaLyYV/s1600/IMG_0871.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="667" data-original-width="1600" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnP5rS7OqbNVOKQQ-327w0XGQp24XNTAsoYtBBkS9hD5MgxHMK9dBhB4XYOqaS5fsaGUk9dQj9pC_V5AboJc4Ay7NOaXydy1-yD55j78ggiEr5vD6selqhnTfONeXi9cRzwPdN8xmaLyYV/s400/IMG_0871.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>First coat Loin with Salt/Cure mixture getting it into every nook and cranny. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHCFfXG7cQD9Jz1ruhyikSS03l5XqZETZTEkpryoxfaOHJnasetfcvDYR9Zdy0umnVn-0k0d3i3d3WO5TL-fGJX5vM3apGw8iZJOOo8vSSlxo0b0gMeLQzAYqa-RTmXPP7b7n6qchxuuf/s1600/IMG_0900.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="685" data-original-width="1600" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHCFfXG7cQD9Jz1ruhyikSS03l5XqZETZTEkpryoxfaOHJnasetfcvDYR9Zdy0umnVn-0k0d3i3d3WO5TL-fGJX5vM3apGw8iZJOOo8vSSlxo0b0gMeLQzAYqa-RTmXPP7b7n6qchxuuf/s400/IMG_0900.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Vac Seal and place in refrigerator for 21-25 days to cure. Everyday give it a whack and rotate. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I waited 22 days... Rinse throughly with water.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Apply reserved rub.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Jan 5, 2018</b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Place now loin in UMAI bag. Weigh... subtract 30%. <i><span style="color: yellow;">Weight 3712 g -30% =2599 g.</span></i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVi5mxmf2eli-gR_4XnNVNiV6_JDfEB2AVOSgBRif_BB4JuJlxinoV63vOZlLXzTKzx1YmMp1lbUSf4w7P0iKDbjtsbVFSLYDn8VIoLsEaAHzNvH4AGY4tgLaC93ia_BHLaZ-Z9zSZZqis/s1600/IMG_3580.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="700" data-original-width="1600" height="175" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVi5mxmf2eli-gR_4XnNVNiV6_JDfEB2AVOSgBRif_BB4JuJlxinoV63vOZlLXzTKzx1YmMp1lbUSf4w7P0iKDbjtsbVFSLYDn8VIoLsEaAHzNvH4AGY4tgLaC93ia_BHLaZ-Z9zSZZqis/s400/IMG_3580.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>March 5, 2018- Just weighed. It lost 33% of it's green weight.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">After the Sujuk hit it's hit target weight loss of 33% (was shooting for 30%) it's vac sealed so the moisture can equalize. In other words the moisture will be retributed. Have you ever cut into something like this and wondered why the outside is super hard and the center is a little softer? Other than case hardening it's about moisture redistribution. The closest analogy I could offer is letting a steak rest after it's cooked. This rest period will take at least 8-12 weeks for optimum results. The larger the piece the longer it will take.</span><b> </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>After 11 week I believed it has reached a state of equilibrium.</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Dang it looks good…….</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>You need a professional deli slicer…….</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Beautiful </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">Review at the bottom</span></b></span><span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;"><span style="caret-color: rgb(255, 0, 0);"><b>…</b></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Review- Just freaking amazing. Definitely on the spicy side. Reminiscent of the Sujuk Salami which was what I was going for. All vac sealed and ready for presents. </b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-55662128650390467532018-04-04T12:57:00.000-07:002018-08-11T17:38:12.940-07:00Beef-Guanciale<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46BS4nDSaoK0_lN7o5RuxhQr2WioWwpnER9fqZ6eOpquxG8Dyhggcor5PKtg7RYGQLHm_k5H81OtJVpJaFf1woWrysg2T5I5LJ3qNH3WBdXpASO3MKObPB37Gaup8D7j4guunGVICcSDj/s1600/westin-pillows_lrg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="437" data-original-width="624" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj46BS4nDSaoK0_lN7o5RuxhQr2WioWwpnER9fqZ6eOpquxG8Dyhggcor5PKtg7RYGQLHm_k5H81OtJVpJaFf1woWrysg2T5I5LJ3qNH3WBdXpASO3MKObPB37Gaup8D7j4guunGVICcSDj/s320/westin-pillows_lrg.jpg" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The first thing you must be asking yourself is what the heck does a pillow have to do with a food blog let alone cured meats? While researching Guanciale and I didn't know this but the translation from Italian to English is a pillow. Yea no kidding Pillow. We all know words have meanings and definitions but over a course of time, the meanings will change occasionally. Before you read any further you need to google that because you will be blown away. I'm assuming that Guanciale falls into this category. We all know that Guanciale is Cured Pork Jowls or Cheeks. That being said the English translation of the Italian word Guancia is cheek. So what came first Guanciale or Guancia? Maybe both? Maybe a Pig Cheek is as soft as a Pillow hence the name. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I really don't know so we'll move on. Heck, I'm making a beef version because as most of out know I don't eat pork. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JNT5HYhZs3qEEd5PrC-voLj7eKPBPinEc9pz8OuVTmblct8RhVdoIwxL2U1gh2vIqp5P14uWciHuseFvwSdnbMZsYjBjFJt1h-J_Ew0NXd40QdrYzDId3OKh-VHJ7wl4IxlR2vPL2wyX/s1600/beef-G.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1171" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JNT5HYhZs3qEEd5PrC-voLj7eKPBPinEc9pz8OuVTmblct8RhVdoIwxL2U1gh2vIqp5P14uWciHuseFvwSdnbMZsYjBjFJt1h-J_Ew0NXd40QdrYzDId3OKh-VHJ7wl4IxlR2vPL2wyX/s400/beef-G.jpg" width="292" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">You're not going to find Guanciale in a grocery store and for that matter a specialty shop. You might be able to locate Guanciale on the East-Coast but I live in the NW. That being said I think there may be one place in the NW that carries the meat but all they carry is pork so you won't find me there anytime soon….LOL. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I came up with this cure based on previous experiences with these ingredients and I kept tasting the dang thing until I got it correct. I won't go into a lot of detail but the percentages are based on the weight of the meat. If you want a lot of detail on how to apply the percentages <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">CLICK HERE</a>.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Bought the Cheeks at the Business Costco. There were many packages to chose from so I chose the largest. I'm curious though who buys them? I frequent many restaurants and I have never seen them on a menu. They are very flavorful but very tough with a lot of connective tissue and fat. One would need to braise them or Sous-Vide them for a long time. I would shoot for 72 hours at 136f degrees or 149 f for 48 hours. I think I saw them once on DDD (Diners, Drive-ins, and Dives) on the food network. Guy was at a CA Mexican restaurant that serves them in Tacos. If I am not mistaken they were the only place to serve cheek Tacos. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here they are released from their cryovac home. As you can see there's a lot of fat. I will remove the excess and hard stuff. I have nothing to compare them too so I am flying blind here. Now I have to decide how I'm going to cure them. Do I roll them? Lay them flat? hmmm..... good thing I am creative and I make up my own rules as I go along. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Three bundles of joy and a and a crap load of fat. Yea, now I have to figure out how to proceed. Laying them out flat is not a very good option. Hmmmmm...I got it!!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85crwMVwtutWj5FpN45KzFl8ieENN3VgopNl5TXFMjabuLdSCul11x8frw34Pi6zjrWTz92BqHd1CQBsSJUAG04sF3_mlakNKpgEc92XxTN-XFY2kweGEyfmAhjBUXCJLC2i_k-0NstAb/s1600/IMG_0356.HEIC" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1081" data-original-width="1600" height="270" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh85crwMVwtutWj5FpN45KzFl8ieENN3VgopNl5TXFMjabuLdSCul11x8frw34Pi6zjrWTz92BqHd1CQBsSJUAG04sF3_mlakNKpgEc92XxTN-XFY2kweGEyfmAhjBUXCJLC2i_k-0NstAb/s400/IMG_0356.HEIC" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Not kidding here but I've just spent 10-15 minutes pondering the configuration of these cheeks. After removing all the hard fat and connective tissue I pieced them together to form 3 little footballs. These Cheeks will be glued together using <a href="https://www.modernistpantry.com/activa-rm-transglutaminase.html" target="_blank">Transglutaminase (Activa RM).</a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="color: yellow;">⭅</span>Here they are all rolled out.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Cure & Salt combined than sprinkled all over the cheeks. <span style="color: yellow;">⭆</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Process the whole spices in a spice mill and combine with the rest of the ingredients mixing thoroughly. Spread them out all over the cheeks making sure to get them in every nook and cranny. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Vacuum seal and place in refrigerator for about 7-9 days. It's an equilibrium cure so I am not worried about over curing. These cheeks are relatively thin so it shouldn't take that long. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">It's been 7 days and they are fully cured. I rinsed (as much as I could) off all the spices under cold water. As you can see the Beef Cheeks have taken on a red hue and to the touch feel a little firmer.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">In order to roll them up into a cylinder, I had to pound them out a bit. The trick to pounding them out is to place between plastic wrap with a little water to reduce friction. The splash of water will allow them to move around under the plastic without tearing while you're pounding away. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwiN9SCzCNTxjL4lRI84gvBWYi5g2-Nltus4xbdz31KOg7_Kt_iyClYodqBXXR_duwhA7YECb_qUjTONgP0wLfqma7b9YYnZqP9cyl_C1KipZTH6Bt5sm3WdwOaLy0X9RB1RhHt4oHf9c3/s1600/IMG_0626.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="954" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwiN9SCzCNTxjL4lRI84gvBWYi5g2-Nltus4xbdz31KOg7_Kt_iyClYodqBXXR_duwhA7YECb_qUjTONgP0wLfqma7b9YYnZqP9cyl_C1KipZTH6Bt5sm3WdwOaLy0X9RB1RhHt4oHf9c3/s640/IMG_0626.JPG" width="379" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Before you start applying the Transglutaminase Activa RM you need to do a preliminary roll. You need to figure out what is the optimum way to roll up the Beef Cheeks. Things to consider. Symmetry, and how the meat surfaces cling to each other. You want a configuration that gives you a symmetrical cylinder. This part is hard to describe the but the seam or flap needs to cover as much of the roll as possible. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdWiV3H6uqG719lqNZKDtE95sozYv1iXpMgs1wHnMK21zqDk_JQqWcWr0gPeH_6zEeDLLjFOg4Zay8gGJ0GiYGdJxKxfjv1weVCkQqRX2RJv_CWpkRgCVcVoPr8ZlaO_0JT66YkoHE5ZJ/s1600/616811.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1000" data-original-width="733" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdWiV3H6uqG719lqNZKDtE95sozYv1iXpMgs1wHnMK21zqDk_JQqWcWr0gPeH_6zEeDLLjFOg4Zay8gGJ0GiYGdJxKxfjv1weVCkQqRX2RJv_CWpkRgCVcVoPr8ZlaO_0JT66YkoHE5ZJ/s320/616811.jpg" width="233" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Anyhow, unroll the Cheeks on to a large cutting board covered with a 24-inch plastic roll. Sprinkle on the TG making sure to get it into every nook and cranny. Make sure to get some on the ends too. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">This is a two-person operation at this point. Start rolling the Cheeks with a layer or two of plastic wrap. This thing needs to be TIGHT!!! Stretch and roll, stretch and roll, twisting the ends in the opposite direction and squeezing. As you squeeze, pinch and roll it should start to form a very nice symmetrical cylinder. All in all, I must have made 20-30 evolutions when finally got done. </span><span style="font-family: "trebuchet ms" , sans-serif;">Again using two people twist ends and secure with butchers twine. Use pliers if you have to. It needs to me be extremely tight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGrc9LT5NUqR2yA2PnDIPXroClcPnT4lCEzgJME3yneLm-T6ZReSIbW-Flrt4G6jn9UGH5pr-NKO0GbSBydJdoobVrEUaPbMNT9Cc6bP-3hQn34XKGNJjK2rU15NrX427qW_RADdR0OS5/s1600/IMG_0654.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1240" data-original-width="1600" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGrc9LT5NUqR2yA2PnDIPXroClcPnT4lCEzgJME3yneLm-T6ZReSIbW-Flrt4G6jn9UGH5pr-NKO0GbSBydJdoobVrEUaPbMNT9Cc6bP-3hQn34XKGNJjK2rU15NrX427qW_RADdR0OS5/s400/IMG_0654.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;">After securing the Cheeks with the plastic wrap Vac Seal individually. Refrigerate for 24-36 hours. The TG needs at least 24 hours to bind the proteins. I'm going for 36 hours due to schedule and convenience.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64H0xiwMAsgwwC1cNPKlol7nh3PdX5wdC35kwhOC_evjR9e5lvbPNypImhjOUEW4E15-4u1r4yPJwlyhsQLdJIkerYTzdlaGp8GyZ-nLvYWGNrNjnk0fPbq6LDr8CmYAsh96BQGztXVyD/s1600/IMG_0725-COLLAGE.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64H0xiwMAsgwwC1cNPKlol7nh3PdX5wdC35kwhOC_evjR9e5lvbPNypImhjOUEW4E15-4u1r4yPJwlyhsQLdJIkerYTzdlaGp8GyZ-nLvYWGNrNjnk0fPbq6LDr8CmYAsh96BQGztXVyD/s400/IMG_0725-COLLAGE.jpg" width="300" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7XTyO0rPAC7TzBbTbaTKrfeeQdm-WPHkG78K4pCQH0ixlqokD0utmKC9avsyDE3XsqzjT5vYwSaHzYzogcdCbUD7x8ieR32DLEeBP936nludOqkNKBxqAW0xjLyO4-1ehA18DvRkZT03/s1600/IMG_1804.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="833" data-original-width="1600" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG7XTyO0rPAC7TzBbTbaTKrfeeQdm-WPHkG78K4pCQH0ixlqokD0utmKC9avsyDE3XsqzjT5vYwSaHzYzogcdCbUD7x8ieR32DLEeBP936nludOqkNKBxqAW0xjLyO4-1ehA18DvRkZT03/s400/IMG_1804.JPG" width="400" /></a></div>
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Fresh out of the bag!! Beautiful specimen. Even the ends came out perfect.</div>
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<i><span style="color: #fff2cc; font-family: "verdana" , sans-serif;">This next part is very important. Have a scale and a piece of paper ready to record some weights. Each cylinder will be weighted in grams. Record the weight and subtract 30%. In order for them to be deemed safe to eat, they will need to lose 30% of their green weight. Keep them separate (label the bags) and don't confuse which one is which. </span></i></div>
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<i><span style="color: #fce5cd; font-family: "verdana" , sans-serif;"><b>This is what I did... </b></span></i></div>
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<i><span style="color: #fce5cd; font-family: "verdana" , sans-serif;"><b><span style="color: #fce5cd;">1. Weight 717.5 grams.... </span><span style="color: red;">-30%</span><span style="color: #fce5cd;"> = </span><span style="color: yellow;">502.25</span></b></span></i></div>
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<i><span style="color: #fce5cd; font-family: "verdana" , sans-serif;"><b><span style="color: #fce5cd;">2. Weight 555 grams....... </span><span style="color: red;">-30%</span><span style="color: #fce5cd;"> = </span><span style="color: yellow;">388.5</span></b></span></i></div>
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<i><span style="color: #fce5cd; font-family: "verdana" , sans-serif;"><b><span style="color: #fce5cd;">3. Weight 767 grams...... </span><span style="color: red;">-30%</span><span style="color: #fce5cd;"> = </span><span style="color: yellow;">536.9</span></b></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZTzqzYHsw5chclCqWWiJIBKe_jXY20fc4EM1mygceVBUt0ikkEe7pLwzUZlH6t37_DYzLlh9mvs8oM2Q2PfOm-4EcaBR9MTCdajOFK6dPUSM-N5_UQId8T3J3lRo5lKwlvVM2ntX1fSP/s1600/beef-rub22.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1130" data-original-width="1600" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivZTzqzYHsw5chclCqWWiJIBKe_jXY20fc4EM1mygceVBUt0ikkEe7pLwzUZlH6t37_DYzLlh9mvs8oM2Q2PfOm-4EcaBR9MTCdajOFK6dPUSM-N5_UQId8T3J3lRo5lKwlvVM2ntX1fSP/s400/beef-rub22.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-ZOWVmgzRvicHFfqALIrUNwvKYJ-jmW-ofQ0P-pWd8_eUNHsp-jDhJ3sJB7KPfIptCG8WhwMRV5eH_txcknzNa7UBuHOYoiHJ7263fkwkwd1lnJi3Txlst3KZ4sPLNgZN-qu1MKGsMDv/s1600/IMG_0765.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-ZOWVmgzRvicHFfqALIrUNwvKYJ-jmW-ofQ0P-pWd8_eUNHsp-jDhJ3sJB7KPfIptCG8WhwMRV5eH_txcknzNa7UBuHOYoiHJ7263fkwkwd1lnJi3Txlst3KZ4sPLNgZN-qu1MKGsMDv/s400/IMG_0765.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b><br /></b></span> <span style="font-family: "verdana" , sans-serif;"><b>Each cylinder will be treated with this rub. As the Cheeks dry in the UMAI bags the flavor will intensify.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CpiYprId7v4qTDfPZ9Lwy-bZssVCXHujz9kON74aztQSkgvtlj_oaVCcs9IATIHht4ZG2fqTd4icJa1cKZzQCmdc6rnpeoXGO5N92RmASK2qT_qNQUJQ4L7x0eUG3l0Y0tpTbiWCzo5T/s1600/IMG_0773.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-CpiYprId7v4qTDfPZ9Lwy-bZssVCXHujz9kON74aztQSkgvtlj_oaVCcs9IATIHht4ZG2fqTd4icJa1cKZzQCmdc6rnpeoXGO5N92RmASK2qT_qNQUJQ4L7x0eUG3l0Y0tpTbiWCzo5T/s640/IMG_0773.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif;"></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Each cylinder was placed in a <a href="https://www.drybagsteak.com/" target="_blank">UMAI bag.</a> Each bag was labeled 1, 2 and 3. Each bag was labeled with the Green Weight and the 30% loss calculation.</b> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNocftLYqS-odiBw8xZVfHRhwjYkqLqL6LRsn1MvJ71UhBnDAFluAqg-lnrWk-EH5UPai2VmmGjQJaI8J-Wf_jgHAwedIZz2BtlRWUMP-0kZ6UPMBAriY-B-M5CwqvxifjSpjSAUSxam-/s1600/IMG_3173.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1512" data-original-width="1600" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdNocftLYqS-odiBw8xZVfHRhwjYkqLqL6LRsn1MvJ71UhBnDAFluAqg-lnrWk-EH5UPai2VmmGjQJaI8J-Wf_jgHAwedIZz2BtlRWUMP-0kZ6UPMBAriY-B-M5CwqvxifjSpjSAUSxam-/s400/IMG_3173.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif;"><b>All three finally hit their target weight loss of 30%. Number two which was the lightest of the three got there about 2 weeks sooner.</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDMo1KRXNg8VeFNCyd4A4_w2HwBM3Cy4z4ULskaoJ6ZzlneHheEt6JRP-1pU7E0b_QyoUXXQ0FzsP9USurIjsf_oX6q3hXLg-Y7uHYmhNzteemtefUgAFD8G0Zahx6kw_Nd14ZyRLaAbd/s1600/IMG_3568.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1018" data-original-width="1600" height="403" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDDMo1KRXNg8VeFNCyd4A4_w2HwBM3Cy4z4ULskaoJ6ZzlneHheEt6JRP-1pU7E0b_QyoUXXQ0FzsP9USurIjsf_oX6q3hXLg-Y7uHYmhNzteemtefUgAFD8G0Zahx6kw_Nd14ZyRLaAbd/s640/IMG_3568.JPG" width="640" /></a></div>
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After all three have hit their target weight loss of 30% they're vac sealed so the moisture can equalize. In other words, the moisture will be redistributed. Have you ever cut into something like this and wondered why the outside is super hard and the center is a little softer? Other than case hardening it's about moisture redistribution. The closest analogy I could offer is letting a steak rest after it's cooked. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH10QX-7IgFNBGAskdp-kNOij8wt5p05-OHmPh6eYo9eat5gyRAgW099t6yWhEjFmvG1cL8JbiOvNQXVuUAqalBIZGonnvNJzln9AY4qKIVxJyX_rw8y5bbjA8mKT4VwTw45yKYuWFB72G/s1600/IMG_4591.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1201" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH10QX-7IgFNBGAskdp-kNOij8wt5p05-OHmPh6eYo9eat5gyRAgW099t6yWhEjFmvG1cL8JbiOvNQXVuUAqalBIZGonnvNJzln9AY4qKIVxJyX_rw8y5bbjA8mKT4VwTw45yKYuWFB72G/s640/IMG_4591.JPG" width="640" /></a><span style="font-family: "georgia" , "times new roman" , serif;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span> <span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span> <span style="font-family: "georgia" , "times new roman" , serif;">This rest period will take at least <i><span style="color: lime;">8-10</span></i> weeks for optimum results. The larger one will equalize for another week or so. If one hit 8 weeks and one hits 10 weeks it's not a big difference. Pull everything out at once and slice up. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span> <span style="font-family: "georgia" , "times new roman" , serif;"> The pic to the left is at <span style="color: lime;">10</span> weeks. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">This whole process took <span style="color: red;"><i>6 months.</i></span> Patience is necessary when you delve into the world of cured meat.</span><br />
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<b><span style="font-family: "verdana" , sans-serif;">Review at the bottom of the pics….</span></b><br />
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<b><span style="font-family: "verdana" , sans-serif;">These slices are about 3/8 of an inch. They will be used to make sauces. The fat is just amazing. Hmmm…. dinner tonight…. <a href="https://kosherdosher.blogspot.com/2018/04/pasta-carbonara-w-beef-guanciale.html" target="_blank">Pasta Carbonara..</a></span></b><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Review- Wow is just the beginning of this review. Extremely happy with the results. Exceeded my expectations. The flavor was spot on and because everything sat for a while you cannot distinguish one spice from another which is what I was going for. The fat is sublime and plays well with the spices. In order to appreciate the delicate flavors and texture, you must slice extremely thin. When I say thin I mean thinner than Prosciutto. Very hard to package so I used thin wax butcher paper and vac sealed. The larger pieces will be used for sauces and stews. </b></span></div>
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2018/04/beef-guanciale.html" target="_blank">TOP OF THE PILLOWS</a></span></b></h2>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-52698782258614228312018-03-26T13:06:00.000-07:002018-03-26T13:06:57.104-07:00Beef Tongstrami aka "Pastrami"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBqzcsepkgZCA_lHwr_QHlyDzgZHABNk-_21xmN5m8JpyJayDpY0ZtGlegn0o5VKyXjbtis0K54d__M9KjgVqF289qx_zpiAeVJ07Vl8shWMRbxThzw7rCVK2Qtfj_BBc9nJie-rdEWp6/s1600/IMG_3518.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1128" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjBqzcsepkgZCA_lHwr_QHlyDzgZHABNk-_21xmN5m8JpyJayDpY0ZtGlegn0o5VKyXjbtis0K54d__M9KjgVqF289qx_zpiAeVJ07Vl8shWMRbxThzw7rCVK2Qtfj_BBc9nJie-rdEWp6/s400/IMG_3518.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh3nB-TavAcRAxc_n9d9u5pvB3TQeU5c5fLaUcSmkZ3X8Jkgt0mwsQTjOrpAS8iBkutbvAVIpDfqkrwxbc2mq-hjA1DGPly_ggabEJZ8-obw1dQZpGLBfDtccAYIChn8MfOJhtgtNVk6t/s1600/IMG_0505.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="976" data-original-width="1600" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLh3nB-TavAcRAxc_n9d9u5pvB3TQeU5c5fLaUcSmkZ3X8Jkgt0mwsQTjOrpAS8iBkutbvAVIpDfqkrwxbc2mq-hjA1DGPly_ggabEJZ8-obw1dQZpGLBfDtccAYIChn8MfOJhtgtNVk6t/s400/IMG_0505.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you like fatty tasty Pastrami look no further than Beef Tongue. I've made <a href="https://kosherdosher4.blogspot.com/2017/05/buffalo-tongstrami-aka-pastrami.html" target="_blank">Buffalo Tongue Pastrami</a> a few times and it was the bomb so I thought I'd give Beef Tongue a go. Initial observations I would say the Beef Tongue is much larger and more dense. Take a look at the packages. The Buffalo Tongue weighed in at 2 lbs. The Beef Tongue weighed 6.76 lbs (although 2 in package)!!!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTjiGtl4NZpYT6frP7kY6wjbAsM5R__k6THj7SzUvTGhoUuQQpMTr8R4-ANEeZud8-lopyG9PNbFZvs4Yyq1Lwb8fIdGTyxx6lnzVBjCyMvVTeAP7QmTDzSEIJOvOk7JrlVDRCLW_vx7d/s1600/IMG_3523.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="397" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTjiGtl4NZpYT6frP7kY6wjbAsM5R__k6THj7SzUvTGhoUuQQpMTr8R4-ANEeZud8-lopyG9PNbFZvs4Yyq1Lwb8fIdGTyxx6lnzVBjCyMvVTeAP7QmTDzSEIJOvOk7JrlVDRCLW_vx7d/s400/IMG_3523.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbK9xt_ndWS7kkbYevg7gEJlhyPe7GKb3zSBBAvr8ooja8rlXFw3zJk0I3IVGrshsZb3VlI5EcBAJlCZJr3KB_zdWHY2Tocw6_Jc9jGkCpoWsV-lCLCMYNRpGzQZLroMz0eS3uEmxFCwZ/s1600/IMG_3522.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1498" data-original-width="1600" height="371" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzbK9xt_ndWS7kkbYevg7gEJlhyPe7GKb3zSBBAvr8ooja8rlXFw3zJk0I3IVGrshsZb3VlI5EcBAJlCZJr3KB_zdWHY2Tocw6_Jc9jGkCpoWsV-lCLCMYNRpGzQZLroMz0eS3uEmxFCwZ/s400/IMG_3522.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Take a look at these monsters. Very dense…. very thick. Unlike the Buffalo Tongues these babies are unyielding. If you look closely there's a lot of extra fat too. I will give it a little trim before the cure. Contrast these Tongues with the Buffalo one and you can see the huge difference. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">The Buffalo Tongue was easy to work with. I unfolded the Tongue and measured it for fun. Pretty damn big. Not very thick at all. From the tip to the back of the Tongue it was fairly even. Very little fat too. No trimming necessary. The Buffalo Tongue measured in at about 14 inches where as the biggest beef one was only about 10 inches. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Next step is pretty easy. Assemble all the Pastrami Cure ingredients. You can find my Rub and <a href="https://kosherdosher4.blogspot.com/2015/03/rub-cure-for-corned-beef-and-pastrami.html" target="_blank">Cure Recipe HERE.</a> I like to toast some of the ingredients first to bring out their natural oils. This is just optional. After you Toast them grind them through in a Spice mill and combine with the other ingredients. Keep Cure and Salt confined to their own bowls. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;">Coat Tongues with Cure and Salt making sure to get into every nook and cranny. Next coat with the rest of the ingredients. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;">Vacuum Seal and place in refrigerator for at least 21 days. Make sure toss & rotate it every day. This is an EQ cure so I wasn't concerned about over curing. These babies are thick so it might need to go longer than 21 days. We will see…..</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2roPxFrQ22-rr9oa48EABfXwOaBdg3I0hMYwh98yNZq5xRk90hgwOjKSQvhrHn0anFinYkuHEKnpaaRI77iveXQwtQ5WP-0NCCZnidF-MO9bKQgY6thRzvFMLxCH8CT65HmNvlDxYeVXp/s1600/IMG_4084.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1239" data-original-width="1600" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2roPxFrQ22-rr9oa48EABfXwOaBdg3I0hMYwh98yNZq5xRk90hgwOjKSQvhrHn0anFinYkuHEKnpaaRI77iveXQwtQ5WP-0NCCZnidF-MO9bKQgY6thRzvFMLxCH8CT65HmNvlDxYeVXp/s400/IMG_4084.JPG" width="400" /></a></span><br />
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<span style="font-family: "verdana" , sans-serif;">I waited a full 22 days. They look cured to me so I proceeded to the next step. All rinsed off and dried. I placed a small fan in front of them for about 2 hours to ensure drying before placing in the Cold Smoker. Developing a nice pellilce will help the Tongue absorb the smoke. </span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><b>They will be cold smoke for about 10 hours. </b></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All Done!!! This is what 10 hours of Cold Smoke does to meat. All Vac sealed and ready for the SV. They will be SV at 142 ℉ for 48 hours. This is the perfect temp. After doing this several times I have finally dialed in the perfect T&T.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All Cooked and </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">they look beautiful. They need to cool a bit before they can be handled. You must peel off the taste buds while still somewhat hot. If you wait till they are cold you will destroy the meat. Ready set go… time to peel. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All peeled. Again very easy to peel when hot. Don't even think about doing this when it's cold. After you peel them place get them cold by shocking. Place in refrigerator for at least 6 hours and preferably overnight. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Coat with Rub….</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Make a <span style="color: yellow;">Sandwich…..Review at bottom</span></span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b style="font-family: verdana, sans-serif;">Review- </b><span style="font-family: "trebuchet ms" , sans-serif;">Delicious</span><span style="font-family: "trebuchet ms" , sans-serif;">!!!! Although they came out perfect I prefer the Buffalo. Contrasting them is easy. The Beef Tongue had more </span><span style="font-family: "verdana" , sans-serif;">intramuscular</span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"> fat and had a softer chew to the Buffalo version. Both damn good but again I prefer the Buffalo. </span>Textually<span style="font-family: "verdana" , sans-serif;"> from the tip to the back the Buffalo had a consistent texture and mouth feel. </span></span></span></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-4348276285679745382018-03-24T20:01:00.000-07:002018-04-30T14:48:02.932-07:00Bacon- Chocolate Covered Raspberry Beef Bacon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGF3Tt3Sjou5hyFGRMUuD1-6kFTBwfZFp00jZNZL2pJBvdcNCuodGhcN7odokY2uqSdXXiojIK0QNCQ5TZWmct7zPFd5mAxWAMMh4pB58L4CKEkTA3OvhM6Coi9So1x7FEjMdCvXpYnM-/s1600/IMG_4036.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGF3Tt3Sjou5hyFGRMUuD1-6kFTBwfZFp00jZNZL2pJBvdcNCuodGhcN7odokY2uqSdXXiojIK0QNCQ5TZWmct7zPFd5mAxWAMMh4pB58L4CKEkTA3OvhM6Coi9So1x7FEjMdCvXpYnM-/s640/IMG_4036.JPG" width="480" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I've been wanting to make this for quite some time but it required some thought. Obviously I need to decide which meat would work best for this Bacon treat. I am not a chocolatier either so I needed to do a little homework and see what chocolate would work well for this Bacon treat. I know this much about chocolate, in that tempered chocolate works well for candy glazes and it's probably the best to use!!!! Dang I didn't want to temper chocolate though….well at least not right now. Thankfully companies have made it easy for the consumer so I placed my order on Amazon. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow I chose the brisket flat for the bacon. A few reasons…. first I don't eat treif (Un-Kosher meat) and secondly it does not contain a huge amount of fat so it won't shrink as much and it was available. This whole thing came about by chance. I was not planning on making chocolate bacon but I broke down a huge packer for another recipe called <a href="https://kosherdosher2.blogspot.com/2018/02/kishke-meets-kasha.html" target="_blank">Kishke </a> and I was left with small flat. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Just a simple recipe that requires very few ingredients. Heres my <a href="https://kosherdosher4.blogspot.com/2015/05/maple-bacon-recipe.html" target="_blank">MAPLE BACON RECIPE</a>. Combine the Salt, C #1 and Bacon Booster if using in a bowl. Combine Brown Sugar, Dextrose and Maple Sugar in another. Maple syrup in it's own bowl too. <a href="https://kosherdosher4.blogspot.com/2015/03/brisket-maple-bacon.html" target="_blank">More links on how to make Bacon HERE.</a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Throughly coat flat with Salt/Cure mixture getting it into very nook and cranny. Coat with sugar mixture. Place in Vac bag or similar bag and pour in syrup. Place in refrigerator for 21 days flipping it every day.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">After the 21 day cure I rinsed it off, dried with paper towel, placed on trivet, place small fan in front of the bacon to ensure drying. Drying the surface ensures a nice pellicle. Cold smoked for 12 hours. Slice to desired thickness. The slices weren't to thick and they weren't to thin either. On my Berkel it was set at a 2. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Just about perfect. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>Fry Bacon up, cut to desired size, and pat dry.</i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">In the following steps you have lots of options. Use or don't use a sweet spread. Add some Heat if you want to kick it up a bit too. Temper your own chocolate. If you own a Sous-Vide IC make sure to set at 90 f. I purchased commercially prepared chocolate for this application. Use your imagination and go crazy. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Cannot get an easier than this….</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Smear on some Raspberry Jam. Do not use preserves. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">And if you want to use 2 inch pieces. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Kick it up a notch and add Chipotle powder. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">DAMN IS THIS GOOD….!!!!!!!!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Update- 4/3/2018</span><br />
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<span style="font-size: x-large;"><b> No temper chocolate </b></span><br />
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<span style="font-size: x-large;"> Using SV to Melt Chocolate </span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-60188867306225078862018-02-15T20:10:00.002-08:002018-12-05T13:42:46.376-08:00Lamb-Belly-Baconesque (Bacon)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here we go again.......another fabulous bacon but this time made from Lamb. Yea.. Lamb-Baconesque meaning Esque- in the manner of st</span><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">yle. I was making some </span><a href="https://kosherdosher4.blogspot.com/2018/02/smoked-flat-iron-steak.html" style="font-family: "trebuchet ms", sans-serif;" target="_blank">Beef and Lamb Sausage</a><span style="font-family: "trebuchet ms" , sans-serif;"> and I had left over Belly. Hmmm...as always I was thinking outside of the box and came up with the idea of </span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Lamb Bacon. The belly is extremely thin and would ordinarily be poor choice for bacon but I had an idea. How about rolling two of them together with TG? Transglutaminase RM to the rescue aka Meat Glue. If you haven't played around with TG you must take the culinary plunge and glue something together. Here is a list of my <a href="https://kosherdosher6.blogspot.com/p/meat-glue.html" target="_blank">Experiments</a>.</span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Using a very sharp boning knife remove the meat from the bones. Work slowly keep knife very close to the bones that way you can remove the majority of the meat. </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Place meat in container and prep the Cure</span></b><span style="font-family: "trebuchet ms" , sans-serif;">.</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIL-PSPD6-Hi555hqQoFVBFo08h0F-BEqXgFhQP_bKqoLXk9hO-MtE4w1NNdWwgkDEvRNV8MJHS8o5V8qSbwDVzidGwWD_D_5Yh2LqfQLpO4oTRNFq_QvoM64V-gGIWsQ1WAVY6SnrMHS/s1600/lamb+bacon+Sheet1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1359" data-original-width="1600" height="540" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIL-PSPD6-Hi555hqQoFVBFo08h0F-BEqXgFhQP_bKqoLXk9hO-MtE4w1NNdWwgkDEvRNV8MJHS8o5V8qSbwDVzidGwWD_D_5Yh2LqfQLpO4oTRNFq_QvoM64V-gGIWsQ1WAVY6SnrMHS/s640/lamb+bacon+Sheet1.jpg" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In a separate bowl combine the salt with the Cure # 1 and the optional <a href="https://www.waltonsinc.com/bacon-taste-booster" target="_blank">Bacon-Booster</a> (this is an Eq cure). Mix the rest of the dry ingredients and set aside. The Orange Peel (from Penzeys) and the Mustard Powder act as an Antioxidant which will reduce the gaminess that is always associated with Lamb. Lamb contains a lot of unsaturated fat and when cooks will oxidize and give a pronounced flavor. Using Antioxidants such as Orange Peel and Mustard will give a subtle lamb flavor instead of a punch in the gut.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhProrskI8c_tZp-2DRvU_HJXhINODE1h1Fz6-TGmndYJ8aWJuzlxm6b1Rkv_e1RWoXKIRnhg7pa7yDu1RkovBec9tH_u90obWbeQV0UUfV8dZTNeSK-PE8x_Ng64dx5vSQaOVJPhnpXLjC/s1600/IMG_2719.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhProrskI8c_tZp-2DRvU_HJXhINODE1h1Fz6-TGmndYJ8aWJuzlxm6b1Rkv_e1RWoXKIRnhg7pa7yDu1RkovBec9tH_u90obWbeQV0UUfV8dZTNeSK-PE8x_Ng64dx5vSQaOVJPhnpXLjC/s400/IMG_2719.JPG" width="400" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First coat Lamb with Salt and Cure Mixture. Than add other dry ingredients. Make sure it gets into every nook and cranny. Add the syrup and massage into the Lamb. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Tl1xWWHtSl_-01zLp4o6Sx3zeyii4pjch5qym2GhBwUZ9pA2nQI-dNOS6_TTXpxcGYzFXLPoZzDzA7SUxIm1Irp7lwQhxrHlCgIekHLh1DiSg0cTu9oYHjmPB5mUT6JVm80zKnDUP1Tg/s1600/IMG_2941.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-Tl1xWWHtSl_-01zLp4o6Sx3zeyii4pjch5qym2GhBwUZ9pA2nQI-dNOS6_TTXpxcGYzFXLPoZzDzA7SUxIm1Irp7lwQhxrHlCgIekHLh1DiSg0cTu9oYHjmPB5mUT6JVm80zKnDUP1Tg/s400/IMG_2941.JPG" width="400" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">After seven days this is what it looks like. Make sure to rinse very well and dry off.</span><span style="font-family: "trebuchet ms" , sans-serif;"> </span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIwamIOpn3PGbwa9tRybaju0aOuWzTQc3pcb-VAlHLTczZ9TzklE1ngkMjSx5zhjcqT7A23TKVmcnTEPkLo0Oduswp-Se6wFd8cBvlhEBTxhjuLaWpdPIdg6HnuIiufsaKwwXCfWC0CI1/s1600/IMG_2949.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaIwamIOpn3PGbwa9tRybaju0aOuWzTQc3pcb-VAlHLTczZ9TzklE1ngkMjSx5zhjcqT7A23TKVmcnTEPkLo0Oduswp-Se6wFd8cBvlhEBTxhjuLaWpdPIdg6HnuIiufsaKwwXCfWC0CI1/s320/IMG_2949.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Place Belly between plastic wrap and pound until all even in thickness. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6OAjvYsj9Us7gF0pYzoABPYH7KPfkxhnItIB0nRSoWcqEmv-BiOrlMM_Adl6jA21cnVM04_t836F3K4miJKStViX78_xtn7QbHqvQ0tfRNARABTkYu4rYlqCCEibwRvRUxhQum3C6NaF/s1600/IMG_2954.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="479" data-original-width="1600" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ6OAjvYsj9Us7gF0pYzoABPYH7KPfkxhnItIB0nRSoWcqEmv-BiOrlMM_Adl6jA21cnVM04_t836F3K4miJKStViX78_xtn7QbHqvQ0tfRNARABTkYu4rYlqCCEibwRvRUxhQum3C6NaF/s640/IMG_2954.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I forgot to take a picture of the next step but this link <a href="https://kosherdosher3.blogspot.com/2015/01/tgifi-sv-what.html" target="_blank">HERE</a> will help you understand what I did. Place Lamb on plastic wrap (24 inches) overlapping the lamb slightly by a few inches. Sprinkle on Transglutaminase aka Meat Glue getting it into every nook and cranny. I mean cover every square inch of that Lamb and roll very tight creating a cylinder. You will need to tie the ends with string but only after pinching and ensuring the ends are extremely tight. It will sit in the refrigerator for a minimum of 24 hours for the proteins to bond. After the proteins bond I will cold smoke for 6-10 hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0QKeBdvCSeDz3bDV3CMFg_xpiHaqOHE1e_2u1M8cWPVrUUWIxtg-auR_mnuAtMgUo-_xa7IyNZj5z5tXrzDJ7gOIVVgVIb7lN3f-pNY3WqD2NJPf7lxZ2mKSvklveqmbMM_BaJiEtb90/s1600/IMG_2981.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_UZgC8T6yBmCYVHGAdZrl7bXzSHHL2aaTOqyGhebZ3GrvUzEvS91-i1aRD7rlMSPaAYx_v-BkldQ3086koihfG6ecp5WZqsOl_9JtplIqwKlylyFiMPXrlMMSwMpEu8lyOe11Bh5NaNn/s1600/IMG_2987.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1507" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5_UZgC8T6yBmCYVHGAdZrl7bXzSHHL2aaTOqyGhebZ3GrvUzEvS91-i1aRD7rlMSPaAYx_v-BkldQ3086koihfG6ecp5WZqsOl_9JtplIqwKlylyFiMPXrlMMSwMpEu8lyOe11Bh5NaNn/s320/IMG_2987.JPG" width="320" /></a><img border="0" data-original-height="519" data-original-width="1600" height="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0QKeBdvCSeDz3bDV3CMFg_xpiHaqOHE1e_2u1M8cWPVrUUWIxtg-auR_mnuAtMgUo-_xa7IyNZj5z5tXrzDJ7gOIVVgVIb7lN3f-pNY3WqD2NJPf7lxZ2mKSvklveqmbMM_BaJiEtb90/s640/IMG_2981.JPG" width="640" /></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>All bonded and ready for the next step. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-92WNaDB8aG1zvQYMd3AONZ2AmXvFig4ZWz76MT7vfvL7okeS0p7UPEob_31RWWXWkX3YDX7rBuT1G1MOf8TgiD7_L3hpvw3Y_BzbTwnj1d2ojhvcBNcxh_mwX94o9FcIblrZEMmjrgS/s1600/IMG_2996.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="836" data-original-width="1600" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd-92WNaDB8aG1zvQYMd3AONZ2AmXvFig4ZWz76MT7vfvL7okeS0p7UPEob_31RWWXWkX3YDX7rBuT1G1MOf8TgiD7_L3hpvw3Y_BzbTwnj1d2ojhvcBNcxh_mwX94o9FcIblrZEMmjrgS/s640/IMG_2996.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Paint on just a little pure maple syrup which will be the glue for the pepper and maple sugar coating. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gIVJbEydxNd8J531Euw-St-gSzDl_AWpvHOhDJ18cNCkn1nWnbl5iKmgiQ22jTAxW4cE_7v_F0hGBcc_cFiuUNPFl6ZZdAcEmJEdeDAB5BjPp9nELTvDK4bOatNP8mTSqy7QFZZLWedb/s1600/IMG_3004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="709" data-original-width="1600" height="282" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9gIVJbEydxNd8J531Euw-St-gSzDl_AWpvHOhDJ18cNCkn1nWnbl5iKmgiQ22jTAxW4cE_7v_F0hGBcc_cFiuUNPFl6ZZdAcEmJEdeDAB5BjPp9nELTvDK4bOatNP8mTSqy7QFZZLWedb/s640/IMG_3004.JPG" width="640" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AJP0P7Og-IWph5qheXXqux1VK6mkKD5rCJxEfW9RLEokaAj3_nvFOZ-h70U2t5wrcukTtUc5Uga77MjgUipRth_d2PwEpH2z4KomLFzJYqVrQb_qHTkynX1bitdiTIrOHJe1xkIks1m5/s1600/IMG_3008.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1393" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0AJP0P7Og-IWph5qheXXqux1VK6mkKD5rCJxEfW9RLEokaAj3_nvFOZ-h70U2t5wrcukTtUc5Uga77MjgUipRth_d2PwEpH2z4KomLFzJYqVrQb_qHTkynX1bitdiTIrOHJe1xkIks1m5/s320/IMG_3008.JPG" width="278" /></a><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span></b><br />
<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b></span></b> <b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b></span></b> <b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Coat with Black Pepper and Maple Sugar. Cold smoked... 8 hours only. </span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZZno4Z_S1dYauEO_a_3dcJdm-mDIuuR2dCPfTlsW29pFHsmRQ_yUhmFH3RSDXgZQ3MM-7wmnguH9LYN0xJLtURrrzkex_zEiE49lKkeweKB9K6sztcIj3YmqL4tBbU3GlrnyQ9fIDeDO/s1600/IMG_3019-COLLAGE.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1201" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZZno4Z_S1dYauEO_a_3dcJdm-mDIuuR2dCPfTlsW29pFHsmRQ_yUhmFH3RSDXgZQ3MM-7wmnguH9LYN0xJLtURrrzkex_zEiE49lKkeweKB9K6sztcIj3YmqL4tBbU3GlrnyQ9fIDeDO/s400/IMG_3019-COLLAGE.jpg" width="300" /></a><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span></b><br />
<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b></span></b> <b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b></span></b> <b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b></span></b> <b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b></span></b> <b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"> This is what it looks like after a long cold smoke. Don't forget it's still raw!!!! Anyone that tells you that you need to cook it or hot smoke until 150 f is full of...S*** . If you were to cook this at a higher temp all that beautiful fat would render away. </span></b><br />
<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></b> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Review will be at the bottom of the pictures. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review- Absolutely amazing!!!!! I hit a double Grand-Slam!!! If it's at all possible this is better than my beef bacon. Although you cannot taste it the addition of the mustard and the Orange peel mellowed out the lamb that put it way over the top. I may in the future glue 3 bellies together. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2018/02/lamb-belly-baconesque.html" target="_blank">TOP OF THE LAMB PAGE...</a></span></div>
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<style></style>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-65657665078832944152018-02-11T19:56:00.000-08:002018-02-11T19:57:23.717-08:00Smoked Flat-Iron Steak<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdig_xbr39yDkeUGXdaziMvxSKnceSJBY8jztmhFMML6cl93HfqHrYSkWZbyRDvvhyphenhyphenQNlDqcsLhLYaQ8ixnXnSf2U3LFz4X_3XYdOWDqFooDnBbt0AnlH8ehNr198oG5WAlbCRCEszYkI/s1600/IMG_2820.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdig_xbr39yDkeUGXdaziMvxSKnceSJBY8jztmhFMML6cl93HfqHrYSkWZbyRDvvhyphenhyphenQNlDqcsLhLYaQ8ixnXnSf2U3LFz4X_3XYdOWDqFooDnBbt0AnlH8ehNr198oG5WAlbCRCEszYkI/s400/IMG_2820.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ9piepMCfe0isgCyqoB2lWPYZ6oyq_FjSel_JNegMmIMocPhoOZK-LFFqNnGWAdzs1S6LjImzmfKXepuvK1BKKRyiQLROdGK3C9Kgtxop2M8PnN7q3iNT2acJJfGcg4makFPNcdB3wV3/s1600/IMG_2882.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1406" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoJ9piepMCfe0isgCyqoB2lWPYZ6oyq_FjSel_JNegMmIMocPhoOZK-LFFqNnGWAdzs1S6LjImzmfKXepuvK1BKKRyiQLROdGK3C9Kgtxop2M8PnN7q3iNT2acJJfGcg4makFPNcdB3wV3/s320/IMG_2882.JPG" width="320" /></a><span style="font-size: x-large;"></span><br />
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<span style="font-size: x-large;">Something wild and crazy I came up with. I took 3 flat-irons and glued them together and smoked them. I used the same procedure outline <a href="https://kosherdosher3.blogspot.com/2015/01/tgifi-sv-what.html" target="_blank">HERE</a> two years ago. I won't go into allot of detail here but if you're curious about the procedure for gluing just click on the link. </span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYXpqe2c-ughaI1U2yr0QINOtMIQHtorop2f7Agx3oYPe4tCR2DaRJCxL_QOv-wTsJWJKN-nbEy4DFdLLmsXKJdUMy0l5dgR1-kw5wX1RmGuwlndyaHjdt7iJBuejuBEZvJhXGm0_nMud/s1600/IMG_2440.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1227" data-original-width="1600" height="306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOYXpqe2c-ughaI1U2yr0QINOtMIQHtorop2f7Agx3oYPe4tCR2DaRJCxL_QOv-wTsJWJKN-nbEy4DFdLLmsXKJdUMy0l5dgR1-kw5wX1RmGuwlndyaHjdt7iJBuejuBEZvJhXGm0_nMud/s400/IMG_2440.JPG" width="400" /></a></span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQD5tbPAp89MNzt_gjUuqqSLgxP-DxjmHYYzN3vFtDxXxnxj_QqEsSgxKkUlQwBEbAptStpEe-pWY05XL5WcjywERiZtrck8QHbzBrus1f0mRoM29VLdHD4IdGMt99xf2bNEnKc1jwpvE-/s1600/IMG_2448.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1151" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQD5tbPAp89MNzt_gjUuqqSLgxP-DxjmHYYzN3vFtDxXxnxj_QqEsSgxKkUlQwBEbAptStpEe-pWY05XL5WcjywERiZtrck8QHbzBrus1f0mRoM29VLdHD4IdGMt99xf2bNEnKc1jwpvE-/s400/IMG_2448.JPG" width="400" /></a> </span></div>
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Pick three Flat-Irons similar in size. </span></b></span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZp_AaZBACPCy9n8cpYH_oACqfXezJ9js2R8_7tluA_mc3EtQAkE1YPOl2h3EaG0ZnGD6Df9s7lVywlvQNKGWEN6iOjJPcGDwpaE-MaItaKAOVdCOi4TLLPpAHrfMJmHofM1ElRT9pftW/s1600/cure+flatiron2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="848" data-original-width="818" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHZp_AaZBACPCy9n8cpYH_oACqfXezJ9js2R8_7tluA_mc3EtQAkE1YPOl2h3EaG0ZnGD6Df9s7lVywlvQNKGWEN6iOjJPcGDwpaE-MaItaKAOVdCOi4TLLPpAHrfMJmHofM1ElRT9pftW/s400/cure+flatiron2.jpg" width="386" /></a></span></div>
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Here's my recipe for the Cure. Using minced vs granulated is just a matter of preference. It does taste a little different from each-other. </span></b></span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXT4CIvkMIk4Sc6FId-yYKgli-5GOZ_ReAOkpj8O8mi8drnqY3jFfibUYPPmmjjgrZQ4Da-lS9RFKsJaKa-MqMccQFEufNSFA5wNbPbPgMV459KtjSo2Tx2NPWUNSOMLFjlQJRf0ZRFVtf/s1600/IMG_2451.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1221" data-original-width="1600" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXT4CIvkMIk4Sc6FId-yYKgli-5GOZ_ReAOkpj8O8mi8drnqY3jFfibUYPPmmjjgrZQ4Da-lS9RFKsJaKa-MqMccQFEufNSFA5wNbPbPgMV459KtjSo2Tx2NPWUNSOMLFjlQJRf0ZRFVtf/s400/IMG_2451.JPG" width="400" /></a></span></div>
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">First Combine Salt and Cure #1.... throughly coat Flat-Irons. If you using whole black pepper corns grind them up using a spice mill and combine the rest of the ingredient's. Note: </span></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">I combined the Black Pepper corns with the chipotle and gave them a quick whirl. </span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTU4zfah6YXDK6BH2duJ-gATJfW_3S5N_Ef6O-PV1R5JQCFy0y0gMP9IYThU4KZnLWsLkOm3FHVLiSZin8hWUOHG637ushy8HMxWc-iLfnkxEEQ9JiBkT5ZI0RZw0tJmdyi54mO8oVXQAZ/s1600/IMG_2461.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1157" data-original-width="1600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTU4zfah6YXDK6BH2duJ-gATJfW_3S5N_Ef6O-PV1R5JQCFy0y0gMP9IYThU4KZnLWsLkOm3FHVLiSZin8hWUOHG637ushy8HMxWc-iLfnkxEEQ9JiBkT5ZI0RZw0tJmdyi54mO8oVXQAZ/s400/IMG_2461.JPG" width="400" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisD3lTjspObjmCsd1yrDWWVoAfK3D1uveYzGdsU9k8D1bUaxJEhMOuAg3Mz4IbjyqmEwD8azneLFQ3buRP5yd2-LpL_6_lCV3dw4SAik22hhAn9e7LtmVv_5D9GwdteJDKwpFEwJLTV465/s1600/IMG_2464.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisD3lTjspObjmCsd1yrDWWVoAfK3D1uveYzGdsU9k8D1bUaxJEhMOuAg3Mz4IbjyqmEwD8azneLFQ3buRP5yd2-LpL_6_lCV3dw4SAik22hhAn9e7LtmVv_5D9GwdteJDKwpFEwJLTV465/s320/IMG_2464.JPG" width="320" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Coat the Flat-Irons with the rub. Vac SEAL for at least 7 days to cure. Rotate them every day.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwWBCsBjJ_0srV7ePBO0fiUpi4LN-b9-RhIwbZACPJ_BirA1JkA_F3iePU6iFSn9tZNJOzfjVkeffmcaw-klS-nT-sqMvevnFLlr25yU7rs-48Yksdkb3z_9fThAXp-KFyZei2JVq0LrY/s1600/IMG_2596.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNwWBCsBjJ_0srV7ePBO0fiUpi4LN-b9-RhIwbZACPJ_BirA1JkA_F3iePU6iFSn9tZNJOzfjVkeffmcaw-klS-nT-sqMvevnFLlr25yU7rs-48Yksdkb3z_9fThAXp-KFyZei2JVq0LrY/s400/IMG_2596.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZfuz_1jPQLkjDJNJhL4STtCmuDRMk7aYMUOgM88w9MGEpsACVlHbr_t4BFZVKtPHq4SW5sAy-6B6Tr2hInBKAanNcXH8BtnYMMa-6LcRAMWSbBv-sAurTJYAIQu4sU7mMjAkzbiBailD/s1600/IMG_2674.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1057" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhZfuz_1jPQLkjDJNJhL4STtCmuDRMk7aYMUOgM88w9MGEpsACVlHbr_t4BFZVKtPHq4SW5sAy-6B6Tr2hInBKAanNcXH8BtnYMMa-6LcRAMWSbBv-sAurTJYAIQu4sU7mMjAkzbiBailD/s400/IMG_2674.JPG" width="400" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">After the 7 day cure they were Cold Smoked for 10 hours. </span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiP4AzBeOOXCwflqy8DWc6_wulmxPKtXkJDn1agZH8mp5uOkjLP11PqguJLgI-AePvcXKQTajJsU2U7ikIEFyHruXsn58b-06Mkt2HU48dkkEK5S-5HNzp2N3br34Ut5dQDgm2_OHbV2Bh/s1600/IMG_2684.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="724" data-original-width="1600" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiP4AzBeOOXCwflqy8DWc6_wulmxPKtXkJDn1agZH8mp5uOkjLP11PqguJLgI-AePvcXKQTajJsU2U7ikIEFyHruXsn58b-06Mkt2HU48dkkEK5S-5HNzp2N3br34Ut5dQDgm2_OHbV2Bh/s640/IMG_2684.JPG" width="640" /></a></span></div>
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">Glued together and Vac Sealed for 36 plus hours. You can see the procedure </span><a href="https://kosherdosher3.blogspot.com/2015/01/tgifi-sv-what.html" style="font-family: "Trebuchet MS", sans-serif;" target="_blank">HERE</a>. </span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJgR7T_6-JAtRgS5XbDFYL18_Mn7Lff4kYv7pi2FCGuE-hTOsJpA73bcX4leE6IDy2aTU-DFdWOYYHXLFFFilzttU-_4T9vs2FFwr9u8bPtQhRi_52HuVUGa5o_b6XPRPXZCQ8CCijF80/s1600/IMG_2778.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="680" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIJgR7T_6-JAtRgS5XbDFYL18_Mn7Lff4kYv7pi2FCGuE-hTOsJpA73bcX4leE6IDy2aTU-DFdWOYYHXLFFFilzttU-_4T9vs2FFwr9u8bPtQhRi_52HuVUGa5o_b6XPRPXZCQ8CCijF80/s640/IMG_2778.JPG" width="640" /></a></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>T<span style="font-family: "verdana" , sans-serif;">he Flatirons were Sous-Vided at 133 ℉ for 6 hours. </span></b></span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfogXxxBvx2X_ndFaLSVB-Rcr4p47QBahxEHBS8jR-LmGz8R3jgDI-XEnIMb9GgjWEinc4tDWCi0LCmlaDdXkLSZJFeGZMf_jy3p3uyrqLzADhVFoWgnnsvcClpVnxCqi5N9kIVSc1_f4R/s1600/IMG_2793.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="566" data-original-width="1600" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfogXxxBvx2X_ndFaLSVB-Rcr4p47QBahxEHBS8jR-LmGz8R3jgDI-XEnIMb9GgjWEinc4tDWCi0LCmlaDdXkLSZJFeGZMf_jy3p3uyrqLzADhVFoWgnnsvcClpVnxCqi5N9kIVSc1_f4R/s640/IMG_2793.JPG" width="640" /></a></span></div>
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">I placed them on a rack and dried throughly with a paper towel. In addition I used a little fan to ensure drying. After about an hour I brushed on a minute amount of BBQ sauce which will allow the Rub to adhere.</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Hot Smoked at 200℉ until Bark set.... 60 min.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i><b>Review-</b></i> They came out pretty damn good. In retrospect I think I should have glued them first than cold-smoked them. Just a little bit to much smoke for my liking....although pretty damn good if I do say so myself. Also....at 6 hours they were awesome to slice. But I am using a professional slicer. If you attempt this and don't have an adequate slicer I would suggest cooking them for 10-12 hours. I sliced them very very thin. If you want to slice them thicker you will need to SV them for at least 9 hours regardless of the slicer machine you have. </span></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-76590185821148855102018-02-11T01:43:00.000-08:002018-02-11T01:44:43.270-08:00Gidoshian Sausage (Lamb & Beef)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ahhh....finally enough time to make some sausage. This is truly one of my favorite culinary things to do but it's all consuming. It's literally an all day affair. From start to finish it takes about 12 hours to complete. What 12 hours? Yes 12 hours.....I may have commercial equipment but I don't have a commercial kitchen or helpers. You see I've been making sausage on an off for about 25 years or so.....mostly <i>off</i> due to my work schedule. Well on Nov 30, 2017 that all changed for me. I'm all retired now and it's time for playtime. Yes making sausage is fun. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: #ead1dc; font-family: "verdana" , sans-serif;">I'll quickly explain the daunting 12 hour process. Cut meat up to an appropriate size to feed through the grinder. Ok when I say meat I mean at least 15-20 lbs worth. And after adding the additional ingredients we're at 17-23 lbs. Go big or go home I say.</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">While cutting up the meat I am assessing the Lean Meat to Fat ratio. Yes I try to calculate everything. After cutting up the meat I will place it all in the freezer for about 45 minutes. Giving it a quick chill makes it easier to grind. After the first grind which is through a 1/2 inch to 3/4 in plate I toss all the meat back in freezer for about 30 minutes to chill back down. I than regrind through the same plate. If it's winter and no one is home I will turn off the heat in the house and avoid the second step of freezing. That's right creating a refrigerator temps to work in....much easier to work with cold meat and safer. I than choose the plate which suits my needs for a particular recipe.... usually 1/4 - 3/8 inch plate. Ok..... into the refrigerator now. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">While meat the meat is cooling off in the refrigerator I am cleaning everything up. Yea cleaning is a huge project. After I clean everything up I start weighting out all the ingredients for the recipe. If it's a new recipe it takes longer....lots of tasting. After that I attach my meat mixer to my grinder which takes about 15 minutes.... not to bad. I toss the meat in and let it rip. I add all the additional ingredients and evaluate as I go along. I fry up several meat patties and adjust the seasoning if I have to. This last batch needed more fat but I'll get to that in a bit. After it's all done I remove from mixer (which can hold about 30 lbs) and place in a large container. Guess what?.... back in the freezer for about an hour or so than I transfer to the refrigerator. Now I start the clean up process. After everything is cleaned and satanized and assuming I am not to tired I take out the sausage stuffer and go to work. After all the meat is encased in casings.....yes you guessed it I spend the rest of the time cleaning. Yes, a large amount of the time is spent cleaning. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Let's start out with what meat I chose for this endeavor. I wanted a Lamb sausage but I knew I wanted to add Beef. Using some beef would remove some of the heavy Lamb flavors. So what percentages did I use? I ended up using <i><span style="color: red;">75%</span></i> Lamb and <span style="color: red;"><i>25%</i> </span>Beef. The cuts were... <span style="color: red;"><i>1978</i></span> grams of Boneless leg of Lamb (wish it had more fat on it), <span style="color: red;"><i>2400</i></span> grams of Lamb Breast, <i><span style="color: red;">970</span></i> grams of Lamb Fat , and finally <i><span style="color: red;">1724</span></i> grams of Tri-Tip (wish I had used Short Ribs for the higher fat <b>%</b>). I could tell I was going to be short on Fat. The Tri-Tip, and Boneless Leg of Lamb, and the Belly had some intramuscular fat spread through the muscle but that was hard to distinguish. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2017/12/sausagesalume-fat-calculation-formula.html" target="_blank"><b>Here is my Meat/Fat Ratio Calculator. </b></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I chose Lamb Breast for several reasons. It has a large percentage of fat and from what I have read it has some awesome flavor. Basically equivalent to the pork belly. After doing some reading I need to find a source for Shoulder and Neck.</span></div>
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<span style="font-size: x-large;">Anyhow using a boning knife separate the meat from the bones.Very easy to do!! Get that knife as close as you can to the bones. These bones will have no other use after this accept for stock and sauces.</span></div>
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<span style="font-size: x-large;">Just a boneless leg of lamb from Costco. It didn't have that much fat on it...dang. I need to find some shoulder and neck. </span></div>
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<span style="font-size: x-large;"><b>All the fat I could scrap together so I could run some math to determine that Fat %. </b></span></div>
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b><a href="https://kosherdosher4.blogspot.com/2017/12/sausagesalume-fat-calculation-formula.html" target="_blank">Here is my Meat/Fat Ratio Calculator. </a></b></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>Tri-Tip..... I should have used short-rib but the use by due dates didn't coincide with my schedule.</b></span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Cut everything up into sizes appropriate for your grinder. I have a Big Bite #32. I've already mentioned this but toss this in the freezer and rotate the meat for about 45-75 minutes. You just want to get it somewhat firm. Kinda lucky here. My grinder will grind 18 lbs a minute. I can't shove it in fast enough. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TGU-k5u1CrhWaTEplvrUmCq5pmfujabmJD8zy8oPmy-N6NkUUYC1bQ8majFQYwJZd6HdIQCsJuOWjZrCo4nmtcu6Hji2cfkOvIN553mkZLAFHDn3y2w6MUolnFIs796lcpLxM4JE6WDg/s1600/IMG_2603.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-TGU-k5u1CrhWaTEplvrUmCq5pmfujabmJD8zy8oPmy-N6NkUUYC1bQ8majFQYwJZd6HdIQCsJuOWjZrCo4nmtcu6Hji2cfkOvIN553mkZLAFHDn3y2w6MUolnFIs796lcpLxM4JE6WDg/s320/IMG_2603.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt38wxXoF9GivlGTljnItC34g1nnOk5Ak8RTRcqMydD9zx4eZI9LiJzmQAsVvR7LSf-Ybf_BB9m22nGsNNqfSxkPLjo3mQyROAUuHpSfekKg-PlmafuF6_CrYVm5AAJ7LyxiN3OOlJBC0e/s1600/IMG_2607.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt38wxXoF9GivlGTljnItC34g1nnOk5Ak8RTRcqMydD9zx4eZI9LiJzmQAsVvR7LSf-Ybf_BB9m22nGsNNqfSxkPLjo3mQyROAUuHpSfekKg-PlmafuF6_CrYVm5AAJ7LyxiN3OOlJBC0e/s320/IMG_2607.JPG" width="241" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First cut was through the 3/4 inch plate. I like using larger diameter plates for the first cut. This prevents smearing, provides cleaner cuts, and the machine doesn't work as hard. Anyhow toss in the freezer for a bit. This will give you time to start cleaning. After about 15 minutes grind it again. Toss in freezer again for 15-30 minutes. Place on final plate... I used </span><span style="font-size: x-large;"><i style="font-family: "Trebuchet MS", sans-serif;">1/4 inch plate </i><span style="font-family: "trebuchet ms" , sans-serif;">and in retrospect I should have used a </span><i style="font-family: "Trebuchet MS", sans-serif;">3/8 inch plate.</i><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">This is what it looks like after going through the 1/4 inch plate. Ok.... now the work begins. Man it would be nice to have a commercial kitchen. I dream of having huge sinks one day? ahhh...Having helpers too?</span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Anyhow place this in the freezer for about 30 minutes than transfer to the refrigerator. Ok....you must be wondering why I keep tossing the meat in the freezer and refrigerator? Safety that's why. Keeping meat cold keeps the bacteria at bay. Working with ice cold meat is easier too.</span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Take a guess what I did next? Yes I started to clean. I cleaned the grinder and the plates. Everything was satanized too. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjywUQ9U0nePjYrWYXmJ-jaBSFtC5a_8QHd2LUppx_oPyY2C7vICge2xIl-bFpdf20WHApL94zA5X8VRnh4OUnVcXIXNiXzpXl_TnJQ6LgKDNG0Wl5FVSQhV5kNuY_ZUQixdxsxEndSow-/s1600/Logo_Overlay_Feather_Circle03.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="462" data-original-width="474" height="195" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjywUQ9U0nePjYrWYXmJ-jaBSFtC5a_8QHd2LUppx_oPyY2C7vICge2xIl-bFpdf20WHApL94zA5X8VRnh4OUnVcXIXNiXzpXl_TnJQ6LgKDNG0Wl5FVSQhV5kNuY_ZUQixdxsxEndSow-/s200/Logo_Overlay_Feather_Circle03.jpg" width="200" /></a><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">After everything was cleaned I started in on the spices. Did you notice the spice theme? Yes I could have done this ahead of time but I wasn't sure how much meat/fat I was going to have and I like doing everything based on the percentage of the meats weight. In addition this is a new recipe. I created this from scratch based on previous experiences and taste profiles I liked. Don't forget I measure everything using a precise gram scales. I had to clean my palate many times and kept on tasting until I got it right. Yes it took a while but I think I nailed it out the .01 gram.</span></span><br />
<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Note: I used Penzeys Dried <span style="color: orange;">Orange Peel </span>which is my Fav. </span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Ok...Salt is based on personal preference and experience. Sodium Erythorbate was used to enhance the color and speed up the curing process. Using C #1 and the Erythorbate is optional. For me I knew I might want to cold smoke so I had to add C #1. I used the very minimum that would achieve a margin of safety and would not compromise the fresh version of this sausage. Using .19% of the meats weight equals 120 ppm million of nitrites. Based on the FSIS I could have used .25% at 156 ppm but didn't find this to be necessary. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2xAyPW_h7FHN-CMepB1N7xxFDuhJ0Vrm9Xtn-ByFXIR8kh7Up77IIB88O2POJGgO9NPvIbRYRaCEf9F0efQ15tGfPPh6pmJJWKV7UdiLs9QvSeavNKtPs_2Fkd-bK0OvIZiZcqS-YV5R/s1600/IMG_2620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL2xAyPW_h7FHN-CMepB1N7xxFDuhJ0Vrm9Xtn-ByFXIR8kh7Up77IIB88O2POJGgO9NPvIbRYRaCEf9F0efQ15tGfPPh6pmJJWKV7UdiLs9QvSeavNKtPs_2Fkd-bK0OvIZiZcqS-YV5R/s400/IMG_2620.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tc2jMlPc-FhTj-GGtit99igF2nBRt_7oFrr6uvE0XR6IIlwHrneLCGcqaJjJOwfluk3SOfbjqCmABWrqSum2341L_xbiGmqP4ujMFFL9KCuy99jLQVJ-Kf71Z911I0suiaJLRGPSjyMK/s1600/IMG_2633.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8tc2jMlPc-FhTj-GGtit99igF2nBRt_7oFrr6uvE0XR6IIlwHrneLCGcqaJjJOwfluk3SOfbjqCmABWrqSum2341L_xbiGmqP4ujMFFL9KCuy99jLQVJ-Kf71Z911I0suiaJLRGPSjyMK/s320/IMG_2633.JPG" width="320" /></a><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">This is my monster mixer. Well maybe not a monster mixer for a commercial kitchen but for a home it's quite big. It can hold about 30 lbs of meat. It attaches to my grinder. Can you imagine doing this by hand? Or even using a lever to turn those blades? <a href="https://youtu.be/jKk_EYotclM" target="_blank">Here's a Link</a> of it in action. While it's turning I am adding spices. Now this is an important part. You must add ICE-WATER!!!! How much? I don't know. It's about how it looks and feel in my hand. It should feel wet and not dense. I bet I added a liter plus water.</span></span><br />
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">This nest part is essential. YOU MUST TASTE!!! Pinch off a piece and fry it up. I must have done this 4 x. My wife and kids wanted to sample the sausage too. I nailed it!!! However it didn't have the mouth feel I wanted. I need more fat. How am I going to do this after the fact. I added Olive oil at 100 grams and a Fat Replacer at 33.5 grams. I also added some extra ICE-water. Perfect. As an after thought I could have added Mint and Cilantro. Anyhow back into the refrigerator it goes until I've completely cleaned the kitchen. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHHDqwbPbGst2_XDxVkX0-EhEk-cj7q2MX-BxcE7VhsxboVTFuCj2PjJD2GEfe0mq1TIGvZ0SsKC5YQrljABWYxgev0Sx7wPLQxuDMjc6QOtwT-ZrAidYWBeAAt_hvR0w_nQU337rPqnr/s1600/IMG_1055.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="834" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFHHDqwbPbGst2_XDxVkX0-EhEk-cj7q2MX-BxcE7VhsxboVTFuCj2PjJD2GEfe0mq1TIGvZ0SsKC5YQrljABWYxgev0Sx7wPLQxuDMjc6QOtwT-ZrAidYWBeAAt_hvR0w_nQU337rPqnr/s400/IMG_1055.JPG" width="207" /></a></div>
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<span style="font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Well the next part is relatively easy. Grab you sausage stuffer or what ever you use and get to work. I chose a variety of casings. I used Fresh 32 mm Collagen Casings, 40 mm collagen casing for smoking, and a 38 mm straight Fibrous and 47 mm Higher Barrier casings</span></b><span style="font-family: "trebuchet ms" , sans-serif;">. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ_CEjqDskxF5npPCd_mMw1g0qe5WbUYsINc71xFyvO3oGZ3Mthf-ijsjAr5V18Zdoofn_XYBiN344DK1rmKxTqvWyArR__FIjMABEBunfx6aJdsACBxlo5c-DsQE1f0HSOTNx4MdGSsK/s1600/IMG_2651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="847" data-original-width="1600" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFJ_CEjqDskxF5npPCd_mMw1g0qe5WbUYsINc71xFyvO3oGZ3Mthf-ijsjAr5V18Zdoofn_XYBiN344DK1rmKxTqvWyArR__FIjMABEBunfx6aJdsACBxlo5c-DsQE1f0HSOTNx4MdGSsK/s640/IMG_2651.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Fresh 32 mm Collagen Casings.... fry these babies up and eat them. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQud4KwhYBYLpub3O-RoAXROfxh00g6Yaa2_Eg5kiYI1vo-FLxNPqGPnf11s1hTrQ6W1tyNyvt6roF6pAumzMzJvJ6R2CFRhF1fepGHWPx4cVnd0MNnTI8Zetc9GmoD1M8l1gOk1FaAu_p/s1600/IMG_2654.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQud4KwhYBYLpub3O-RoAXROfxh00g6Yaa2_Eg5kiYI1vo-FLxNPqGPnf11s1hTrQ6W1tyNyvt6roF6pAumzMzJvJ6R2CFRhF1fepGHWPx4cVnd0MNnTI8Zetc9GmoD1M8l1gOk1FaAu_p/s640/IMG_2654.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Collagen casings need to be tied with string to hold shape initially </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUj9MfsC9FPudbm2w04cqUAAEbuTF6hK3D66mxyQWEVWkU3W3-xM8jxjUf60Es6KPxnJfIiToqGtvvwlP9QweLZJ_J-dQ4B715hTy29RDNzHLNxhAC9_hnJRdTp3XJmqbbbUHF_IErM_R/s1600/IMG_2658.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="551" data-original-width="1600" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUj9MfsC9FPudbm2w04cqUAAEbuTF6hK3D66mxyQWEVWkU3W3-xM8jxjUf60Es6KPxnJfIiToqGtvvwlP9QweLZJ_J-dQ4B715hTy29RDNzHLNxhAC9_hnJRdTp3XJmqbbbUHF_IErM_R/s640/IMG_2658.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">40 mm Fibrous casings. They were Vac sealed and Sous-Vide at 145 for 2.5 hours. Pasteurized too!!! Two of them were smoked than SV'd. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiBERGMxWbjMywKIkrpacaH-tIY-3pftLfjq_do9B7J0aWY7LGXw6s6hLd-kqoNKAWQrptHNYwveA0mhqss6acIyOKT1DfVWML8bVWQhxykDrDsF9yblqyUaDwg43_FSTrkeryyIwXJGR/s1600/IMG_2660.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1214" data-original-width="1600" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoiBERGMxWbjMywKIkrpacaH-tIY-3pftLfjq_do9B7J0aWY7LGXw6s6hLd-kqoNKAWQrptHNYwveA0mhqss6acIyOKT1DfVWML8bVWQhxykDrDsF9yblqyUaDwg43_FSTrkeryyIwXJGR/s640/IMG_2660.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Collagen Casing....They were cold Smoked for 5 hours, Vac Sealed and Sous-Vide for 2.5 hours.....they too were Pasteurized. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2KTx2SGCnTbxnQ3KF7Q91catWfZjMBOUwl3Bxpy759eeh3PZEQ1tOlwibH3wy7kPqE6DGgVfvnGKGYubJEifKoi6NuN9C6HvCE8zGehLq8uWhk8gQRaHcg2j6c_kn1FSCzOaYfRR-E7O/s1600/IMG_2692.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2KTx2SGCnTbxnQ3KF7Q91catWfZjMBOUwl3Bxpy759eeh3PZEQ1tOlwibH3wy7kPqE6DGgVfvnGKGYubJEifKoi6NuN9C6HvCE8zGehLq8uWhk8gQRaHcg2j6c_kn1FSCzOaYfRR-E7O/s640/IMG_2692.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Cold Smoking.... two of the long one were cold smoked too than SV'd.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgvJhyphenhyphenITV_OVSfBfmA-hghCakMhIUcYz5Kon8l33qzm3EATAW1B7oOoWYUNA9bk5g90FdCmYAChTbGkObEdCgHHtOpsKzZLhQdEfYM9Q4ms4leaYKkNO4g2KQ0IHhMPfV6VNoM3chGxKQ/s1600/IMG_2705.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1070" data-original-width="1600" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgvJhyphenhyphenITV_OVSfBfmA-hghCakMhIUcYz5Kon8l33qzm3EATAW1B7oOoWYUNA9bk5g90FdCmYAChTbGkObEdCgHHtOpsKzZLhQdEfYM9Q4ms4leaYKkNO4g2KQ0IHhMPfV6VNoM3chGxKQ/s640/IMG_2705.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Vac Sealed and SV.....145 f for 2.5 hours. </span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><i><a href="https://kosherdosher4.blogspot.com/2018/02/gidoshian-sausage-lamb-beef.html" target="_blank">TOP OF THE SAUSAGE</a></i></b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-51356802871756105892018-01-28T14:09:00.000-08:002018-01-29T10:40:28.752-08:00Lamshinke (Ham-Tasting-Lamb)<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ahh.... A Sandwich my Rabbi would be proud to eat. Ham of Lamb? Or is it the other way around? I love the term Yiddishe Kop because it sums me up in just two words. For the past 18 years (since I've eaten <a href="https://en.wikipedia.org/wiki/Treif" target="_blank">Treif</a>) I've been on a mission to reproduce classic Pork Cured meats but only using Kosher Meats only. I am really proud of this one!!! I hit a grand-slam!!! </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The story continues but </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">changes direction a bit with this new cured meat using Lamb. Yes I have used Lamb several times but could not resist doing something else with a tweak or two. When you come across something like this in the meat case you just don't walk by. If you're anything like me you don't let opportunities like this pass you by. Anyhow I decided to make a Lamb that tastes like Ham. Glasses are not necessary you read it correctly. I've done it before using Duck, Veal and Lamb. The Lamb one is not posted because it only came out good and not extraordinary. Let's talk about the name for a sec... I love funky and original names. <i>Lam</i> is Yiddish for Lamb and Shinke is Yiddish for Ham.....BOOM!!! What's up with the pic? LOL</span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Anyhow assemble the ingredients. These are the ingredients that will convert Lamb into a Ham-Tasting-Lamb. If you're using whole spices I.E Coriander, Grains of Paradise and whole Cloves you will need to grind them. The Nutmeg if used will need to be grated.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Combine Salt and Cure # 1 in separate bowl. </span><br />
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<span style="font-family: Verdana, sans-serif; font-size: x-large;"><b><i>MY NOTES ON CURING <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">HERE</a></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I got lucky with this boneless Leg of Lamb. I didn't have to remove much of anything. First coast Lamb with the Salt/Cure mixture getting it into every nook and cranny. After you have applied the Salt/cure mixture apply the rest of the ingredients also getting them into every nook and cranny. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Vac Seal and place in refrigerator. This baby will take about 21-25 days to cure. Go ahead and give it a smack and a rotation everyday. I'm still debating about how to proceed. A few things are for sure. The Lamb will be glued together using Transglutaminase The cooking process will be Sous-Vide, and possibly a little smoke.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All Cured!! I decided to cure the lamb for 23 days. It had some thick spots and I wanted to make sure it was cured through and through. I used an equilibrium cure method so I wasn't concerned about over curing. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I rinsed it off and dried very well. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I am going to glue this Boneless Leg of Lamb together using Transglutaminase (Activa RM). The TG will bind all the proteins into one tight cylinder. Make sure when you use TG that you get it into every nook and cranny or it will not bond properly. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using 24 inch plastic wrap stretched across my very large cutting board (wife helped) I rolled, squeeze, stretching plastic wrap, cinched the Lamb into a very tight cylinder. You must squeeze the ends inward while rolling. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">When you get done and you will tie off the ends with butcher string. You're gonna need some help. This is a two person job. Can't stress this enough but you need too roll this baby tight. I used probably 15 feet of plastic wrap. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">VAC SEAL....I used two bags. Place in refrigerator for a minimum of 24 hours to allow proteins to bond (I used 48 hours). I am always concerned about bags breaking during SV so that's why I used 2 bags. Better safe than sorry. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Time for cooking. I set the IC at 113℉ to <a href="http://kosherdosher9.blogspot.com/2016/08/crazy-sous-vide-meat-aging-experiment.html" target="_blank">warm age </a>the Lamb. I normally use 104℉ but I wanted to try something different. I recently read in a forum that 113℉ is also used to warm age (</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://en.wikipedia.org/wiki/Nathan_Myhrvold" target="_blank">Nathan Myhrvold</a>). Read my link on <a href="http://kosherdosher9.blogspot.com/2016/08/crazy-sous-vide-meat-aging-experiment.html" target="_blank">warm aging</a> before trying this yourself. I warm aged for 3 hours and 30 minutes. After the elapsed time I cranked up the temp to 133℉ and tossed in boiling water to hasten the climb to 133℉. I hit 133℉ in 60 secs. Only way to do this if you ask me. Anyhow I cooked the lamb for 7.5 hours after that. After the cook I placed in a large container covered in Blue-Ice and cold water to cool off rapidly (shocking). I am lucky...I have a commercial refrigerator so I just tossed the whole thing in there to cool off and bring down to safe temps. Stayed in refrigerator for two days. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRIBLeL65HsJxWFX3qnGyHtWkbd2-eFKIo2DWwhDdH7VclEoHIM7GeCc-9M5PAEFp-MQeRliDbRpgdKnbWCaZ7BCNEKe7ffo_kaJIksdusiXQlWBkDxXegFrvdGYDPt1p0og4dN1weNVb/s1600/IMG_2297.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1462" data-original-width="1600" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYRIBLeL65HsJxWFX3qnGyHtWkbd2-eFKIo2DWwhDdH7VclEoHIM7GeCc-9M5PAEFp-MQeRliDbRpgdKnbWCaZ7BCNEKe7ffo_kaJIksdusiXQlWBkDxXegFrvdGYDPt1p0og4dN1weNVb/s320/IMG_2297.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow out of bag.....all dried off. Perfect... I mean this couldn't have turned out any better. Flawless bond!!! Again I want to stress the importance of the plastic wrap and making a tight cylinder. If you can't roll this up tight it will not look like this. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I coated with Lamb with Honey using a BBQ brush. Apply a thin layer covering the whole Lamb. Coat the Lamb with a generous amount of Ground Cloves and Ground Pepper. I smoked at 200</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">℉ for about an 90 minutes.... than I cranked it up t 350</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">℉ for about 15 minutes. Note: I used my propane smoker instead of my WSM which is my preferred smoker because the weather was bad. </span><br />
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<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>A thing of beauty. Cooled off and refrigerated overnight. </b></span><br />
<span style="color: #fff2cc; font-family: "verdana" , sans-serif; font-size: x-large;"><b>Review and pics below. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Review- Just about perfect. Amazingly good. If I didn't know better I would think I was eating Ham. Spices were perfect. I might add some more Cloves next time to the outer layer but other than that it was perfect. Temp and Time was spot on too. Slicing was easy. Using a Pro-Slicer helps. I vac packed all the meat using butcher paper to separate slices. I used 1.25 setting on the Berkel to slice for storage but for the above sandwich I used .75 because I wanted it very thin. The texture and taste were amazing!!!! There was NO GAMEY taste at ALL!!!! The Lamb taste was mild. I will do this again. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><a href="https://kosherdosher4.blogspot.com/2018/01/lamshinke-ham-tasting-lamb.html" target="_blank">TOP OF THE KOP</a></i></b></span></div>
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<br />Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-75178007066934555932017-12-26T13:02:00.000-08:002018-05-15T20:41:40.970-07:00Finocchiona-Calabrese Chili Salume <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5k2hhge-v8kuyE9YkpGDSarqfe5rmJxEya7Hb2zXTo789YbPdiXKcC8LbnREIKsOXxiBTGTWXElwPE8lNRKLsq3QEhfKch-wWdTjxrEXI_4tncJKjOYH268Aaa8ZMpuNQCha6kl0iaQTD/s1600/25487620_1513645488682839_5167877024059926613_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5k2hhge-v8kuyE9YkpGDSarqfe5rmJxEya7Hb2zXTo789YbPdiXKcC8LbnREIKsOXxiBTGTWXElwPE8lNRKLsq3QEhfKch-wWdTjxrEXI_4tncJKjOYH268Aaa8ZMpuNQCha6kl0iaQTD/s640/25487620_1513645488682839_5167877024059926613_o.jpg" width="480" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The origins of this venture started with two other Salumi's. S</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">hortly after Thanksgiving I was at Safeway which is not uncommon for me. I grocery shop at least 5 days a week. Anyhow lo-and-hold hanging out in their meat case were a half a dozen Beef Loins weighing in at 14-16 lbs (heavy discount too). I must have walked buy this extravaganza of meat at least 3 x before I pulled the trigger. As I pondered the purchase of the Loins I had to figure out what do with them. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As most of you already know I love <a href="https://kosherdosher6.blogspot.com/" target="_blank">Cured Meat</a> and a while back I used the Loin successfully (multiple times) to make my version of <a href="https://kosherdosher4.blogspot.com/2015/05/ottomans-basturma.html" target="_blank">Basturma</a> so with that in mind I purchased a 16 pounder. Hmmmm..... what to do? </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I arrived home and showed the wife my glorious purchase. As always she just nodded her head. My wife is awesome... no judgement with my food and meat obsession so she just nodds and smiles. I get it I feel the same way about her shades of Lipstick too. Anyhow she was headed out to do some girl stuff so I took that opportunity to have her run by Safeway again. I asked her buy me another Loin. As always she smiled and said OK...LOL. Yup that's right one more. I decided to Dry-Age that one in my <a href="http://www.thesteakager.com/" target="_blank">Steakager. </a> I'm going to age that one for at least 35 days.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">And over the course of several more days I popped back in Safeway and bought my third. Yes that's right a third one which has brought me to this post which is all about the <i><span style="color: #cfe2f3;"><a href="https://kosherdosher4.blogspot.com/2017/12/finocchiona-calabrese-chili-salume.html" target="_blank">Finocchiona-Calabrese Chili Salume</a></span></i>. I used the fat from the other two loins and added lean meat to the fat to make a Salume. Normally you start out with lean meat and add fat to make a Salume but I had all this fat and I had to do something. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRECmQKo2YtPWhyphenhyphen2DWE-I2OnpkaCnBRH0VwLvZFQUxsGmDQfr_gXS9jvzYIq-EATQkJb3OdUf7Y65T34fXJiGU7k1n0AKiSkUmDGlOaleI-AsnGutwL7PahyLpTcVufL1CF4wAIrUbihP/s1600/Fennel99.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="991" data-original-width="1600" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXRECmQKo2YtPWhyphenhyphen2DWE-I2OnpkaCnBRH0VwLvZFQUxsGmDQfr_gXS9jvzYIq-EATQkJb3OdUf7Y65T34fXJiGU7k1n0AKiSkUmDGlOaleI-AsnGutwL7PahyLpTcVufL1CF4wAIrUbihP/s640/Fennel99.jpg" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif; font-weight: bold;"><span style="font-family: "trebuchet ms" , sans-serif;">How to </span>calculate<span style="font-family: "trebuchet ms" , sans-serif;"> Meat to Fat Ratio? <a href="https://kosherdosher4.blogspot.com/2017/12/sausagesalume-fat-calculation-formula.html" target="_blank">Click HERE</a></span><a href="https://kosherdosher4.blogspot.com/2017/12/sausagesalume-fat-calculation-formula.html" target="_blank"> </a> </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: cyan; font-family: "trebuchet ms" , sans-serif;">These ratios were in a way just by chance. I had lots of fat on hand and I needed to add some lean meat so I could make a Salume. These cuts were on sale so I purchased them hoping they would suffice. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDOAWPMJGF_SgA7jrzZYRp3qlRWPbdPqFcUyQHQKAplwHJ0EbH2KfhzS1qJHiWy7qYkHifELTEknuHN0MGUosGd2CeIiGfNZgualaq0tBS5pYNB9YX0F1eaE65PyfyUjAEBqgSm36iV2B/s1600/IMG_0950.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyDOAWPMJGF_SgA7jrzZYRp3qlRWPbdPqFcUyQHQKAplwHJ0EbH2KfhzS1qJHiWy7qYkHifELTEknuHN0MGUosGd2CeIiGfNZgualaq0tBS5pYNB9YX0F1eaE65PyfyUjAEBqgSm36iV2B/s400/IMG_0950.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxlh211FUhfy14yHbnIZDRnVOgaNgpTNmSTIpNuo0066TKMYwrN3K8hmhUAC0dW_z-mPNiqGRU4V2IDfMyWIraLjh2kXsE8UV_GkwtfWxENQv41qXHwojViOShNPkq4Aq0LtpIA_rSruH/s1600/IMG_0953.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1129" data-original-width="1600" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoxlh211FUhfy14yHbnIZDRnVOgaNgpTNmSTIpNuo0066TKMYwrN3K8hmhUAC0dW_z-mPNiqGRU4V2IDfMyWIraLjh2kXsE8UV_GkwtfWxENQv41qXHwojViOShNPkq4Aq0LtpIA_rSruH/s400/IMG_0953.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">Here's a picture of all the lean meat cubed up into 1-2 inch pieces. I did this the night before out of convience and timing. I placed all the cubed pieces of lean meat on a flat tray and placed in the freezer. The meat will be partially frozen which makes for an easier cleaner grind. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMthq2JhOOAw5YN5wl_jaVcODOtPsmRI0I8Tt6wMdaoJbPqObsyOVnuLTPTXz31Jx9-2XiVB1ev2_ZTBxJNiFDNpqkNTYlY9FTZKrcMj69ILTFLlwJXRtaXx9nzjE3pl1mOE5WU7781Lx/s1600/IMG_1136.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1340" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzMthq2JhOOAw5YN5wl_jaVcODOtPsmRI0I8Tt6wMdaoJbPqObsyOVnuLTPTXz31Jx9-2XiVB1ev2_ZTBxJNiFDNpqkNTYlY9FTZKrcMj69ILTFLlwJXRtaXx9nzjE3pl1mOE5WU7781Lx/s320/IMG_1136.JPG" width="268" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><br /></span></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">I did the same thing with the fat. Not rocket science mind you but very important. If you neglect this step with the fat it will smear up the grinder. Not fun to clean at all. Pic to the right is the Loin where I procured the fat from. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcc9Bxu4XQ_OkacXOZiXr1VTgQJLpolUjpy8etdHg5nzpIMTxuEnblhgJJXUDwSBFJhg8VCt7QCxhMz2IN8u_cy25oHGYI0SlUbpuh6umeC8HO8pkrVcvseaZQKQUmuBzYaDMbnEDtMnOn/s1600/IMG_0972.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1116" data-original-width="1600" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcc9Bxu4XQ_OkacXOZiXr1VTgQJLpolUjpy8etdHg5nzpIMTxuEnblhgJJXUDwSBFJhg8VCt7QCxhMz2IN8u_cy25oHGYI0SlUbpuh6umeC8HO8pkrVcvseaZQKQUmuBzYaDMbnEDtMnOn/s400/IMG_0972.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZkNR6jRHF-D9Xvzra3H6va8jWbjqffBYR743JuKs89iDxTBSqjYl_1pdsK_tghFfriTt93zOJ1LGfvH4HfNTRQB3TPjVbQv6dyKxMrpDLXyqglhR-5VHiyCUG744YBA0joyD3mRRIUwv/s1600/IMG_0982.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZkNR6jRHF-D9Xvzra3H6va8jWbjqffBYR743JuKs89iDxTBSqjYl_1pdsK_tghFfriTt93zOJ1LGfvH4HfNTRQB3TPjVbQv6dyKxMrpDLXyqglhR-5VHiyCUG744YBA0joyD3mRRIUwv/s400/IMG_0982.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">For this step I chose to grind both the Lean Meat and Fat Separately. I used my <a href="http://www.lemproducts.com/" target="_blank">Lem Big Bite Grinder</a></span><a href="http://www.lemproducts.com/" target="_blank"> </a> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">which is a phenomenal grinder. This baby will grind 17 lbs a minute. Anyhow to produce a clean grind I always grind meat first through the largest diameter plate I have (1/2 or 3/4 inch). Than I grind through a 1/4 diameter plate again keeping them separately. After these two grinds I combined the meat together and ground them again through a 1/4 inch plate. Doing it this way produces a homogenous grind for a Salume. There are many other techniques too. You could use different size plates for fat and meat. Note: During the grinding process I rotated the meat bins in and out of the freezer to keep meat temp very low. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2Qpy8QDnmPmVGaxrvH5uDlp3ptEYNyW-gaADN51IQ_yayserSoYEuo1vtNqgLu289sAhQQsc8gdwpSqBC8-10yWC34HvRaZhwnYJG41viXJbTyt06fa7lhsOKUXy20aR02xCEB01dE3B/s1600/IMG_1101.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf2Qpy8QDnmPmVGaxrvH5uDlp3ptEYNyW-gaADN51IQ_yayserSoYEuo1vtNqgLu289sAhQQsc8gdwpSqBC8-10yWC34HvRaZhwnYJG41viXJbTyt06fa7lhsOKUXy20aR02xCEB01dE3B/s200/IMG_1101.JPG" width="150" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">This pic is not necessary but I wanted to add it none the less. When I create anything for the first time I do lot of tasting and jot down a lot of notes. This is just one page. There are a couple others. Anyhow if you decide to create something of your own make sure to take some notes so you replicate what you did but also so you see the evolution of your endeavor. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR7zXoGaTcWqpS2eVwr4e872AfXeBLBBlRKHp1In2o_cfsOW_ZvqBAFxY1-qDIl_UFLR-D9ACA10qmjb_EC6kHNOLAcTNLW_fu5XgxVT7i6Smc-OY9cqT-cEqi7w-K9DVJVAgW19dqgHo/s1600/Fennel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1309" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZR7zXoGaTcWqpS2eVwr4e872AfXeBLBBlRKHp1In2o_cfsOW_ZvqBAFxY1-qDIl_UFLR-D9ACA10qmjb_EC6kHNOLAcTNLW_fu5XgxVT7i6Smc-OY9cqT-cEqi7w-K9DVJVAgW19dqgHo/s640/Fennel.jpg" width="522" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">Here is a list of the ingredients. For the first 7 ingredients.... hmmmm should I talk about them a bit? Salt....duh it's necessary. Cure # 1....Safety and color. Dextrose for flavor (type of sugar),</span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;"> I also used <a href="http://www.meatsandsausages.com/sausage-making/additives">Sodium Phosphate </a>to help with the yield and with its ability for allow proteins to hold on to more water. More water greater yield and moisture</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">. Non-Fat Milk..... binder and to preserve moisture when cooking, Corn Syrup Solids....To enhance the binding, <a href="https://en.wikipedia.org/wiki/Sodium_erythorbate" target="_blank">Sodium Erythorbate</a>....Speed up the curing and to set color faster. Anyhow combine the first 7 ingredients in a large bowl and set aside. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPkpxNcIW1mwt1xTU0OeJAhWz7fhckkugl7BgqGdmsf8FTHSbuUB7HCdXCXjhdkEpv0HgHY39U6tQqWZB6BcOKbpokJXOEgwZq2nZczfV_fohz_LdrjSbnwvfmaaw1BevrcfExKVzXZO2/s1600/IMG_0993.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoPkpxNcIW1mwt1xTU0OeJAhWz7fhckkugl7BgqGdmsf8FTHSbuUB7HCdXCXjhdkEpv0HgHY39U6tQqWZB6BcOKbpokJXOEgwZq2nZczfV_fohz_LdrjSbnwvfmaaw1BevrcfExKVzXZO2/s200/IMG_0993.JPG" width="200" /></a><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: start;">For rest of the.....I used whole Calabrian Chilis and Grains of Paradise so I processed them in a spice mill. Now this part is important: I used fresh Garlic and I was slightly concerned about Cooking at Low Temp (Botulism) using Sous-Vide so I decided to poach the Garlic first. I poached the whole Garlic Cloves at <b><i><span style="color: red;">250 f</span></i></b> in Olive Oil. I tossed in the Garlic and slowly raised temp of oil up-to <i><b><span style="color: red;">250 f</span></b></i> which took a while. At that point I cooled the garlic in oil for about 10 minutes before I used them. Using a food processor I ground up the Garlic and Sun-dried Tomatoes together. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqJWGpN_ddO6p2i_WtmR7s1PiRBlzEoLDIS8EUtKD7id_QQy4qCX2KDnWKRpIhhja4mM0klIXkFNUud18lYuJAaTTKYXMUQ9MoALRT2W-tIh2_aCpfKies4ITp7FXFiCD9ZbhTDxEMZJV/s1600/IMG_1051.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqJWGpN_ddO6p2i_WtmR7s1PiRBlzEoLDIS8EUtKD7id_QQy4qCX2KDnWKRpIhhja4mM0klIXkFNUud18lYuJAaTTKYXMUQ9MoALRT2W-tIh2_aCpfKies4ITp7FXFiCD9ZbhTDxEMZJV/s400/IMG_1051.JPG" width="400" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;">After you have accomplished everything above get ready to mix. I'm lucky enough to have a very large mixing attachment. Connects right next to my grinder. Turn it on and slowly add the bowl containing the first 7 ingredients. Mix it for minute or two. Hmmmm....how does the texture look? Have a very large pitcher of Ice water ready. I added a whole lot of water.....maybe a quart in total. Anyhow slowly add the rest of the ingredients. When everything looks homogenous your'e done. Oh and take some out and sauté and adjust seasoning if you like.</span><b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b>Prep the cases. I used Higher Barrier 65 mm casing and a 100 mm Collagen Casing. The Collagen casings are great for smoking. I plan on smoking the 100 mm for a few hours. </b></span></span><br />
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<b><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">Get the Sausage stuffer ready!!!! I've had this baby for at least 20 years. </span> </span></b><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>65 mm stuffed!!!!</b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>100 mm done too. I tied up the 100mm casing because because it will hung in my smoker.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-weight: bold;">Even though they are marked Water Proof & High Barrier casings I still </span><b>didn't</b><span style="font-weight: bold;"> trust them. I'm going Vac seal them up to avoid any accidents. These babies will be cooked at 155 for 3 hours. </span></span></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>This huge Salume will Hot Smoke first for 3 hours at 200F. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>All smoked and now vac sealed for the second phase of cooking. I'm going to Sous-Vide this baby at 155 f for 5 hours. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>After all the Salume's were cooked they were Shocked in a huge Ice-bath and refrigerated for a day or two. The following pictures are gratuitous in nature. Review at the bottom of the pics...</b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Review- Absolutely amazing. Everything about these Salume's were great. What changes would I make? Add 5% more fat. The larger size diameter Salume was easier to slice so that's what I will do in the future. I preferred the Smoked version over the non-smoked version. Those 3 hours of smoke did two things. It provided some mild awesome smoke flavor and it set the the meat. Much easier to slice than the non-smoked version. </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">So what are the uses of this particular salume? Well if you look at the flavor profile it has many uses. Sandwiches obviously and if you fry them just a little it enhances the overall taste. </span></div>
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<br />Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-63621690156356669202017-12-24T20:20:00.004-08:002018-01-02T11:25:02.212-08:00Sausage/Salume Meat/Fat Ratio Calculations Formula <div style="text-align: center;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: cyan; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">How to </span>calculate<span style="font-family: "trebuchet ms" , sans-serif;"> Meat to Fat Ratio?</span></span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: cyan; font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><br /></span></span></b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;">Not as easy as one thinks without the right </span>formula<span style="font-family: "verdana" , sans-serif;">. The first thing one might think is..... Hey I have 10 lbs of lean meat and I want 30% of fat so I will multiply 10 X 30% = 3.... ahh 30% correct? Nope it's not. Let's dive into this a bit further.....So if the total weight of both the Fat and Lean Meat are 13 lbs and the Fat weighs 3 lbs I should be able to 3/13 and I should get 30%? Nope you get 23%. What the hell happened? It's not the correct way to calculate Ratios for Salume's or Sausages. So here you go!!!</span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><b><i><span style="color: yellow;">M=</span></i></b> total weight of the lean Meat (or as lean as you can get it with trimming)</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: cyan;">A=</span> </b>the Fat % you want (I want 40%)</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="color: red;"><i><b>B=</b></i> Factor</span></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><span style="color: magenta;">F=</span></i></b> Fat in Pounds or Grams </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">First we need to calculate the factor which is important to determine Fat needed.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>100% - <span style="color: cyan;">A</span> = <span style="color: red;">B</span></i></b></span><br />
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<span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>B =60% or .60</i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><span style="color: yellow;">M</span></i></b> (Meat) divided by<span style="color: red;"> <b><i>B</i></b></span> (Factor) minus <b><i><span style="color: yellow;">M</span></i></b> = <b><i><span style="color: magenta;">F</span></i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">So I have 14 lbs of Lean Meat (<b><i><span style="color: yellow;">M=14</span></i></b>) and I want to add <span style="color: cyan;">40% of Fat</span> (<span style="color: cyan;">A=40%</span>)... First I need to calculate my Factor (<span style="color: red;">B</span>) so I take 100% Minus the Fat <span style="color: cyan;">A=40%</span> which becomes my Factor <i><b><span style="color: red;">B=60%.</span></b></i> </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">This is what it looks like... 100%-40% =<b><i><span style="color: red;">60% our Factor (B)</span></i></b>. (<b><i><span style="color: yellow;">14</span></i></b>/<i><b><span style="color: red;">.60</span></b></i>)-<i><b><span style="color: yellow;">14</span></b></i> = <span style="color: magenta;">9.33 lbs of fat</span> which equates to <b><i><span style="color: cyan;">40% </span>of FAT. <span style="color: magenta;"> 9.33</span>/23.3= <span style="color: cyan;">40%</span></i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">or another way to look at it....</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">14</span>/<span style="color: red;">.60</span>= <span style="color: lime;">23.3</span> - <span style="color: yellow;">14</span> = <span style="color: magenta;">9.33 of Fat </span></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: red;">M</span> + <span style="color: magenta;">F</span> = <span style="color: lime;">23.33</span> =Total Weight of Meat and Fat so to calculate Percentage to verify what we have <span style="color: magenta;">9.33</span>/<span style="color: lime;">23.33</span> = <span style="color: cyan;">40%</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: cyan; font-family: Verdana, sans-serif;"><a href="https://docs.google.com/spreadsheets/d/1kQWH_wm7yPR462nCcRAnr8Q7LpgnH0R8p9PbXxF5NOs/edit?usp=sharing" style="background-color: yellow;" target="_blank">Or use my interactive Spread Sheet to Calculate the whole thing CLICK HERE</a></span></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: cyan;"><br /></span></b></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-8752644477690269872017-09-20T10:27:00.000-07:002018-02-09T07:32:30.376-08:00Doshers Smoked Shoulder<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">What can I say I'm addicted to Salumi and anything cured. You can say that Charcuterie is one of my prized hobbies. I love coming up with new recipes and the funky names that go along </span></span><br />
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with them. That's right these recipes are all originals and so are the crazy names. To say that I am a Salumi enthusiast is an understatement. So with that maybe we'll just go with Zealot. Yup, a Salumi Zealot will do. Note:</span><span style="font-family: "trebuchet ms" , sans-serif;"> Salumi is just whole cured muscles. By the way not all Pastrami's are made from brisket. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYUdIctgAvj0jAmNJc-qmMkfPsd9H1TSvvkJFtNc65g3G09kGteRvLnVhzSSnzoyg_d2L2fnuvREtI8rwC_ki5wcNe719Q5V4kqc3rgFk6phjy3kHPTLS5A4Zp76nXtv19AidU89sEpNI/s1600/1150.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1098" data-original-width="777" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSYUdIctgAvj0jAmNJc-qmMkfPsd9H1TSvvkJFtNc65g3G09kGteRvLnVhzSSnzoyg_d2L2fnuvREtI8rwC_ki5wcNe719Q5V4kqc3rgFk6phjy3kHPTLS5A4Zp76nXtv19AidU89sEpNI/s200/1150.JPG" width="141" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESQPb8aPfo4aJ5sKflgRSUcPuQEAp-oFMCiAPt2-IBuF9mC1liLqQkVdpYonr-rfYI-4byvps42s-Z5_iOy2CTohKscG4ti2MtySNEjgWge_XDhtbiBkmK49XmhqSEFazgdg4z7fJp4IV/s1600/Love_TV_Logo.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="212" data-original-width="406" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESQPb8aPfo4aJ5sKflgRSUcPuQEAp-oFMCiAPt2-IBuF9mC1liLqQkVdpYonr-rfYI-4byvps42s-Z5_iOy2CTohKscG4ti2MtySNEjgWge_XDhtbiBkmK49XmhqSEFazgdg4z7fJp4IV/s320/Love_TV_Logo.png" width="320" /></span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Some of you already know that I make a lot of <a href="https://kosherdosher4.blogspot.com/p/just-pastrami.html" target="_blank">Pastrami</a> and lots of <a href="https://kosherdosher6.blogspot.com/" target="_blank">funky cured meats</a> but what you may not know is I've been referred to in many circles as the the Pastrami King. My Pastrami rub and techniques are so creative that I decided to come up with a new rub to use with a different cut of meat. Anyhow a few months ago I created a cured meat called <a href="https://kosherdosher4.blogspot.com/2017/07/bavagool-aka-gabagool-aka-capocollo.html" target="_blank">Bavagool aka Gabagool</a> using the Whole Chuck and it came out so good I decided to do it again but this time I'll use my Pastrami techniques. Of course this will be a departure from the traditional Pastrami ingredients and taste......well just a little anyway. I chose shoulder over Brisket because I wanted to try another cut for this application. Choosing this cut also helps me stay fresh. These are uncharted waters for me so I will be learning as I go. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGXDOxKvdMSZFAz5XxpF87eXFhSukqzs_qci1Ew_eMTf-RZolBUi9Z9H45Vw7d0zr7mv7XIxwxJLApBFKLfL_XZ7Ew1QTkXdbK4pUAQ-B0D5qErUd3P4wfJV9lMaG5nv-XSFAohiFuyHR/s1600/IMG_3876.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="939" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGXDOxKvdMSZFAz5XxpF87eXFhSukqzs_qci1Ew_eMTf-RZolBUi9Z9H45Vw7d0zr7mv7XIxwxJLApBFKLfL_XZ7Ew1QTkXdbK4pUAQ-B0D5qErUd3P4wfJV9lMaG5nv-XSFAohiFuyHR/s400/IMG_3876.JPG" width="233" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYAysZraeV_GCEt_iNYF2Rtj8sQahXLcyXauhBNr8FjEQgvPBEjREWiTV0QheDEUd7id80na5NY-oW7K2zY7yTh-89ZDgEzv0HyR0JF6Q16mI1HM_McH0WDew6jgRxaZlPfH0eFEJjPUm/s1600/IMG_3884.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1004" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtYAysZraeV_GCEt_iNYF2Rtj8sQahXLcyXauhBNr8FjEQgvPBEjREWiTV0QheDEUd7id80na5NY-oW7K2zY7yTh-89ZDgEzv0HyR0JF6Q16mI1HM_McH0WDew6jgRxaZlPfH0eFEJjPUm/s400/IMG_3884.JPG" width="250" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">Without further adieu I give you the Costco special</span><span style="font-size: x-large;"> Chuck Roast.</span><span style="font-size: x-large;"> After unleashing this 20 lb monster from it's plastic cage I trimmed it up just bit. I removed very little overall which was just some hard fat and some silver skin. That about all I did.</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPcPpJ6JKYJEshOt_wjV8z_Phc4VK5jpIMvkXPcLwy4VTsJIyk4IA3COjJuioTPSOmvm5lHvTR3yVeYjtDV-mTI0vNa4-K_IpvgCrx4P-jTpDygABCyNHa_N90UezcBBxqE_yvDHqJkqP/s1600/IMG_3887.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1070" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPcPpJ6JKYJEshOt_wjV8z_Phc4VK5jpIMvkXPcLwy4VTsJIyk4IA3COjJuioTPSOmvm5lHvTR3yVeYjtDV-mTI0vNa4-K_IpvgCrx4P-jTpDygABCyNHa_N90UezcBBxqE_yvDHqJkqP/s400/IMG_3887.JPG" width="266" /></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJ1WI5SOmpRh2tdXSnHcUwaH4zzvmLwcbo93AYIo1NgWN6UXxAjLo__Nv3bb1vFVU4KGSIJXPYqLVzyHQ-40Svcpm8sSks-pPgVH-h_ED503jktN2r9ixR8zoI-cYuWEOES6sb8k0uzUH/s1600/IMG_3902.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="1008" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsJ1WI5SOmpRh2tdXSnHcUwaH4zzvmLwcbo93AYIo1NgWN6UXxAjLo__Nv3bb1vFVU4KGSIJXPYqLVzyHQ-40Svcpm8sSks-pPgVH-h_ED503jktN2r9ixR8zoI-cYuWEOES6sb8k0uzUH/s400/IMG_3902.JPG" width="251" /></span></a><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">There's</span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"> not much to this recipe and the instructions are relatively simple. Cut in half and tie. Wow not very hard. Use the butchers not if you know how to tie them and place in a very large container or vac seal. </span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsfhgtVljt6RCrqbGDJBWTZkbARugFAP52gFxetkXzkte8Hz7r2alXSXfMc6JQyOe6_Bfteds_tpCp4lUfyhah0xBg0PVfIFzYNfh51ehzVeid0jN1fxQRip2buAdbRMBzdhWCj3LAEvh/s1600/Chuck+cure.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="711" data-original-width="749" height="604" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGsfhgtVljt6RCrqbGDJBWTZkbARugFAP52gFxetkXzkte8Hz7r2alXSXfMc6JQyOe6_Bfteds_tpCp4lUfyhah0xBg0PVfIFzYNfh51ehzVeid0jN1fxQRip2buAdbRMBzdhWCj3LAEvh/s640/Chuck+cure.jpg" width="640" /></span></a><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">Combine the salt and the cure and place in a bowl. Mix thoroughly. Take the whole Coriander seeds, Whole Black Pepper ( if using) and Granulated Chipotle and run through spice mill a bit. Add these ingredients and the additional ones to a large bowl and mix.</span></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank"><b>My notes on curing HERE.</b></a></span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUb-cbXLriOoBK9f9gKS3iajTFMUWPME7r0L0o5AJmw-jUaYpJN7usjhmnYNE5PBwzJkIzCgUvx-qXxaXUYQn0MOtgoMGmrTeShgdeOyID1V_uOuTX31VoBOqanPkgwBiZ0CY_R44zUgJ/s1600/IMG_3905.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="992" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUb-cbXLriOoBK9f9gKS3iajTFMUWPME7r0L0o5AJmw-jUaYpJN7usjhmnYNE5PBwzJkIzCgUvx-qXxaXUYQn0MOtgoMGmrTeShgdeOyID1V_uOuTX31VoBOqanPkgwBiZ0CY_R44zUgJ/s640/IMG_3905.JPG" width="395" /></span></a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzQdkyFwhn-MLvn27JexnFg4hFdLBJ_X3tIrVK0Xm2FwyH5Y2DYqJxI5FErQPEnKxUt0PLgSF8I7czThdhtqS3wfC1JbTOnJqlEC_FzLMs0Ew9o5V7VRY6wNWvYpSrA3MEnACKTAoaSuq/s1600/IMG_3910.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1600" data-original-width="970" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpzQdkyFwhn-MLvn27JexnFg4hFdLBJ_X3tIrVK0Xm2FwyH5Y2DYqJxI5FErQPEnKxUt0PLgSF8I7czThdhtqS3wfC1JbTOnJqlEC_FzLMs0Ew9o5V7VRY6wNWvYpSrA3MEnACKTAoaSuq/s640/IMG_3910.JPG" width="385" /></span></a><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span></span><br />
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><br /></span></span></span></span>
<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><br /></span></span></span></span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;">First....use the Salt and Cure mixture and rub thoroughly into meat getting it into every nook and cranny. Next do the same thing with the spice mixture. Normally at this point I would Vacuum seal everything up but these babies are too big. I plan on rotating them them every day for the next 30 days. I would normally cure for about 21 days but these things are enormous so we will see. </span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKK1OMaprThiELQb4jGCBTP1_Fdknkr1we8U0z_BkOExeSnI2l8wWFbaafL1dK1e39rjdK3s58WSOworlZX7UeIL2lXpRRChHZzR5DRQwfse7VX166-fg3zHAzAjoPoNV-wFQWIXFXKzD/s1600/IMG_3979.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="893" data-original-width="1600" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKK1OMaprThiELQb4jGCBTP1_Fdknkr1we8U0z_BkOExeSnI2l8wWFbaafL1dK1e39rjdK3s58WSOworlZX7UeIL2lXpRRChHZzR5DRQwfse7VX166-fg3zHAzAjoPoNV-wFQWIXFXKzD/s640/IMG_3979.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Just a pic of the meat after 36 hours. If you look closely you can see the moisture collecting on the bottom. </b></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhVecHO9lXYbISFB1oBb2yToqJHkdP__AkbNpbicS3Xz6kvXhkrjaAkBhpx2zrwOLtFrpFyTI1YcRunuSfo6Rgw_ZjTH3GX55Dnb73bu1PPkHfYHwcIyxYPSm5_LT8JHBpUxgzTFaKwZr/s1600/IMG_4050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="895" data-original-width="1600" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhVecHO9lXYbISFB1oBb2yToqJHkdP__AkbNpbicS3Xz6kvXhkrjaAkBhpx2zrwOLtFrpFyTI1YcRunuSfo6Rgw_ZjTH3GX55Dnb73bu1PPkHfYHwcIyxYPSm5_LT8JHBpUxgzTFaKwZr/s640/IMG_4050.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>Pic after 8 days. A lot more moisture collecting at the bottom. I'm rotating meat everyday (sometimes a 1/4 turn @ 12 hrs). </b></span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrg8lPHc8338KEBla6IvxBh8Vw4DkSQn-vEVA7AUce1R_eZsl0vTr6euKiJe4VVa00hH4T9zQKws4BDT4enK9DhFtU9P5aqPiO2fW_gml3yrzrs4RACxM_mVTVuns9vcGE3OSCdNFj2S3/s1600/IMG_4516.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="878" data-original-width="1600" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlrg8lPHc8338KEBla6IvxBh8Vw4DkSQn-vEVA7AUce1R_eZsl0vTr6euKiJe4VVa00hH4T9zQKws4BDT4enK9DhFtU9P5aqPiO2fW_gml3yrzrs4RACxM_mVTVuns9vcGE3OSCdNFj2S3/s640/IMG_4516.JPG" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I know I said I would cure for about 30 days but all I needed was 22 days. How do I know... I just know. After a good rinsing it was time to set in refrigerator to develop the <i><a href="https://en.wikipedia.org/wiki/Pellicle_(cooking)" target="_blank">pellicle</a></i>. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNCSn-bwtqK2bOsEiOVYoqM1OMjlG_S1kjm-oXHzCYmsmYMa-qZf5I1gqF56UsdAeQoAdgoc_Cc2eYpqV6BtZgjYAAk3r1Mdh3V5wzDOjNdT97gQonCyRIyADeSGF-gr_hZ0ubev_XzQa/s1600/IMG_4520.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNCSn-bwtqK2bOsEiOVYoqM1OMjlG_S1kjm-oXHzCYmsmYMa-qZf5I1gqF56UsdAeQoAdgoc_Cc2eYpqV6BtZgjYAAk3r1Mdh3V5wzDOjNdT97gQonCyRIyADeSGF-gr_hZ0ubev_XzQa/s640/IMG_4520.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Here she lies..... gonna wait at least 24 hours. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbTfquaUqsWezPQpXaKXrHCiRFeQrodEsdb6pTfZKrR0K5sy2PwHYYEDUpuvI_HpYt3qjKutlk7dEx_nFG_TAOy3FjPAKidW6ewGpGkj39B2S9L6gCNN5qf0xZVqak5YiJ9fDg6EZsTJg/s1600/IMG_4566.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="974" data-original-width="1600" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxbTfquaUqsWezPQpXaKXrHCiRFeQrodEsdb6pTfZKrR0K5sy2PwHYYEDUpuvI_HpYt3qjKutlk7dEx_nFG_TAOy3FjPAKidW6ewGpGkj39B2S9L6gCNN5qf0xZVqak5YiJ9fDg6EZsTJg/s640/IMG_4566.JPG" width="640" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"><b>All done.... I waited about 36 hours. There's no rule on how long one should wait to develop a <a href="https://en.wikipedia.org/wiki/Pellicle_(cooking)" target="_blank">pellicle</a>. The meat is sitting in a commercial refrigerator and has a lot of airflow. </b></span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: #cfe2f3; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i style="background-color: black;"><span style="text-align: start;">"Before </span><a href="https://en.wikipedia.org/wiki/Curing_(food_preservation)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-align: start; text-decoration-line: none;" title="Curing (food preservation)">cured foods</a><span style="text-align: start;"> are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color."</span></i></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEialCsfqFG4j1cHQ5hff3rgS4X_AMZiIC2NlxmPEuoqa9IyA7yIHHQj55VpM2Ik7Fj7S3wUbNXwlQ3v-BPC95HYOEFPUILcIE6CuKt68iPhJBwEVpIXgDTSOEGDvbK2H6K01Avb1UlMtprY/s1600/IMG_4588.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo5Vp_ZiyCr7Mqo2qdoZypYim5bsxAYUka0L0EA0EZnDriZUC5UhOd93uyx-PbiP3kyDpx7jvwwPHNF1DcBPulpPFjGhc4hSBlRZi8BIxZMNG96_-AGHaBuCg_iF5M4AivWjigMW_5wRUz/s1600/Chuck+cure.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeMbYzpXusEWakHbSpOtOku3V4lj6eQQeeiJ7VBB3whlXTnJk3ESRs9QCLuvjaiON1LlstUfndE-X9cI8UUAfill0zKa19oTLc9VGLWdpCqmKUDCZhTemcFBCgTcfl3Z6hC1SIqZMtXP2/s1600/rub+a+dub.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="494" data-original-width="530" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeeMbYzpXusEWakHbSpOtOku3V4lj6eQQeeiJ7VBB3whlXTnJk3ESRs9QCLuvjaiON1LlstUfndE-X9cI8UUAfill0zKa19oTLc9VGLWdpCqmKUDCZhTemcFBCgTcfl3Z6hC1SIqZMtXP2/s400/rub+a+dub.jpg" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here is the crazy rub I chose to create. Much higher percentage of pepper from the cure. You will only need about half for cold smoking. Use the other half for the hot smoke. This is a very heavy rub and is quite spicy. Use as much or as little as you want.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6zLy_kqmXIja28F1hKh2rL8Iwuuvfd86rriLx6dAUG7KbTZ7mDJIY3KFnMvCkszoZC8_hlLhNu8QDVEzUMNRyvQs1vlj-A5QeYBa8Q3OS2WfJZBYRbABq8nGtHWoMaqTFQa65HesQBSZ/s1600/IMG_4588.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="789" data-original-width="1600" height="313" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6zLy_kqmXIja28F1hKh2rL8Iwuuvfd86rriLx6dAUG7KbTZ7mDJIY3KFnMvCkszoZC8_hlLhNu8QDVEzUMNRyvQs1vlj-A5QeYBa8Q3OS2WfJZBYRbABq8nGtHWoMaqTFQa65HesQBSZ/s640/IMG_4588.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>After the pellicle formed I applied half the rub.</b></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Gc7aJuCiQVRY6_gtdBu23cmcZKHfUbrUFgKVj0yEKIm0sCjElcejh86Vh7P6wAAwyh6bgHI6fqAQ6VXFfUX3k3arXZi55PTkPrXtWnR-YOcSaiH1NmXMSlup4F0T3Dc8dYIptcE4JlPY/s1600/IMG_4598.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Gc7aJuCiQVRY6_gtdBu23cmcZKHfUbrUFgKVj0yEKIm0sCjElcejh86Vh7P6wAAwyh6bgHI6fqAQ6VXFfUX3k3arXZi55PTkPrXtWnR-YOcSaiH1NmXMSlup4F0T3Dc8dYIptcE4JlPY/s400/IMG_4598.JPG" width="400" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here comes the smoke. I am using the <a href="http://www.amazenproducts.com/" target="_blank">A-MAZE-N Pellet Smoker</a> for the cold smoking process. Some people have asked why I cold smoke if I am planning to hot smoke too. It's a simple answer.... I like the flavors that cold smoking provides. Also get a head start on the smoking process. Cold smoking provides certain complexities you can not achieve with hot smoking. It will smoke for 8-10 hours. Remember it always better to cold smoke when it's cool outside. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcKWV1yn2H7NzSolSlvcZUKJ2fa4QRdPBTv1Dl2cuRQ272oDbYo085WzhYDM6d3XNnzIREPwbjR_0uSQuvujV4Edjti0y7ghMIVkgpjdHdZo1SHuC8bDpxVrTiFH0M8e75vVc0J_Adnxn/s1600/IMG_4642.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="858" data-original-width="1600" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcKWV1yn2H7NzSolSlvcZUKJ2fa4QRdPBTv1Dl2cuRQ272oDbYo085WzhYDM6d3XNnzIREPwbjR_0uSQuvujV4Edjti0y7ghMIVkgpjdHdZo1SHuC8bDpxVrTiFH0M8e75vVc0J_Adnxn/s400/IMG_4642.JPG" width="400" /></span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>All cold smoked and ready for the Vac bags. </b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkim33pXJehzhkIVbNX3Isi-LiLnVPYdibHca9GU7fFQkBFEvieEz6m7SrtFlWlP40T7xncuBy38x9Af2KtELmRinTVuchyq4L2QBIkwX_3PyifwYrGyETLsmpNUSGOvXjepPmAymJthQ-/s1600/IMG_4645.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1001" data-original-width="1600" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkim33pXJehzhkIVbNX3Isi-LiLnVPYdibHca9GU7fFQkBFEvieEz6m7SrtFlWlP40T7xncuBy38x9Af2KtELmRinTVuchyq4L2QBIkwX_3PyifwYrGyETLsmpNUSGOvXjepPmAymJthQ-/s640/IMG_4645.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Double Vac sealed for the long bath. I had to make some decisions about time and temp. Again these are uncharted waters. I've SV plenty of cuts that were tough so I knew that temps of 135-155 f and long times were needed. But I had to ask myself is that necessary?</span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"> Thinking about it for a moment I considered the following. Do I plan on using a knife or my Berkel Slicer? Hmmmm....20 lbs is a lot of meat to slice up just using a knife. Yea going to use my Berkel. If I'm using my Berkel the meat needs to be a little firmer and not falling apart. So I need to chose a lower temp and a shorter cooking time. I decided to use 135 f and SV for 16 hours. This should create a texture suitable for a slicer. We will see......this is just a guess mind you. I will post a review at the bottom with some pictures. In addition, the low temp and short time in the water bath should prevent the fat from rendering to much which will keep it very moist. Having a high fat content means I can heat the meat in a non-stick-skillet with a little water and it will remain moist. The fat will render a bit during this process and will produce a succulent sandwich.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9giaxCtK3d5OwIEiXAN14_BZ8_ks4cA20jV6jxrvQrZyp0lIUAxvcL66S2-JAE7hwNiZxLNg-czZr5NTVCIQQYLfkg0zZ3DBEV_m3x3a_1ZZnXiZEqTIN-BQKiVWt1E6Jq21eCwgd2d4/s1600/IMG_4655.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="973" data-original-width="1600" height="242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT9giaxCtK3d5OwIEiXAN14_BZ8_ks4cA20jV6jxrvQrZyp0lIUAxvcL66S2-JAE7hwNiZxLNg-czZr5NTVCIQQYLfkg0zZ3DBEV_m3x3a_1ZZnXiZEqTIN-BQKiVWt1E6Jq21eCwgd2d4/s400/IMG_4655.JPG" width="400" /></span></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the 16 hour cooking process I submerged (my wife did it) them in a large container filled with ice {Blue Ice}. I wanted to drop the internal temp down rather quickly so I could refrigerate. Getting them out of the danger zone and into the refrigerator was the goal. Note: You cannot go from the SV to the refrigerator. The idea is to reduce the amount of time the food sits in the danger zone. The meat surrounded by ice-water will drop the temps rather quickly. If I were to put the meat directly in the refrigerator from the SV I would accomplish a few thing things and none are good. I would raise the temp of my refrigerator and put everything else at risk. And the meat I wanted to cool off would most likely be ruined by the prolonged time in the danger zone. Anyhow here's a pic of meat out of the vac bags. I dried them off very well before proceeding.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSGYEXYpusxTC-tD1H8Yj8kaWid2vfdUc2Sw1I1ZXxnY1Zhr6PiD5-YT20lLE4rcTx6FnzaPnS46BF22XEzxRzv_0gu9JC_BcqyxDar9xH8poINBEy_zmYdN3ed_4D_W4h-_G-7_Pf0eiQ/s1600/IMG_4659.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="911" data-original-width="1600" height="227" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSGYEXYpusxTC-tD1H8Yj8kaWid2vfdUc2Sw1I1ZXxnY1Zhr6PiD5-YT20lLE4rcTx6FnzaPnS46BF22XEzxRzv_0gu9JC_BcqyxDar9xH8poINBEy_zmYdN3ed_4D_W4h-_G-7_Pf0eiQ/s400/IMG_4659.JPG" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>I took the remaining rub and applied.</b></span></span><br />
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</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Xh3CTjTsVnK24XPxIJwV74jKTOw1BJ2o3jQA8pzqCxH7pMlM1TqnxRwIPNj6Dg1I5tIzwTz5Z8n0La1_j0SrIRv6tTrLykfaf1uI4sRwpMFSvEe4VcirTHav53ADs-qMaMJwsWHf93D_/s1600/IMG_4664.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Xh3CTjTsVnK24XPxIJwV74jKTOw1BJ2o3jQA8pzqCxH7pMlM1TqnxRwIPNj6Dg1I5tIzwTz5Z8n0La1_j0SrIRv6tTrLykfaf1uI4sRwpMFSvEe4VcirTHav53ADs-qMaMJwsWHf93D_/s400/IMG_4664.JPG" width="400" /></span></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><br /></b></span><br />
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<b style="font-size: xx-large;">I plan on Hot Smoking at 225 f until an internal temp of 125-135 f is reached. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUviBuMuO5wWvKUqiHHpwOmPZJ_bG2nWl0s0iLes1iSzU3qlwFi03nUKAJW3KBXSc0ZD43C_N5FPo-eCsMtknfjwFnQvcXvgThz3QdLcyLpRNwgVLUza8hhOM7fa9t_ao_McTNu0Lleo-X/s1600/IMG_4676.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "trebuchet ms" , sans-serif;"><img border="0" data-original-height="895" data-original-width="1600" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUviBuMuO5wWvKUqiHHpwOmPZJ_bG2nWl0s0iLes1iSzU3qlwFi03nUKAJW3KBXSc0ZD43C_N5FPo-eCsMtknfjwFnQvcXvgThz3QdLcyLpRNwgVLUza8hhOM7fa9t_ao_McTNu0Lleo-X/s400/IMG_4676.JPG" width="400" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>All done!!! Look at that bark.</b></span></span><br />
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<span style="color: yellow; font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b>Gratuitous pictures first than a review at bottom</b></span><span style="font-family: "trebuchet ms" , sans-serif;"><span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b> </b></span>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><br /></b></span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Review- Absolutely amazing. I won't change a thing (maybe). Cooking at 135 f for 16 hours was perfect. Very little purge in the bag which means very little fat rendered which was my goal. I wanted to preserve as much fat as possible so when I warmed up the meat in a pan the fat would render just a bit and make for a great sandwich. The smokiness and kick of spice really put this over the top. Next time I might increase the coriander just a bit but we will see. This temp and time is not suitable for knife slicing btw. If you want to use a knife you will need to increase temp (I'm guessing here) to 145 f and cook for at least 32 hours. </span></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-56133314084959999272017-09-12T09:04:00.000-07:002017-09-12T09:05:05.053-07:00Malto Caldo Vitello <div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">What can I say I'm addicted to Salumi aka Cured Meat. You can say that Charcuterie is one of my most cherished hobbies. As always I love coming up with new recipes and the funky names that go along with them. That's right all these recipes are originals and so are the crazy names. To say that I am a Salumi aficionado is an understatement. So with that maybe we'll just go with Zealot. Yup, a Salumi Zealot it will be. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Most cured meat that you run across is from the pig and since I don't eat swine I need to be creative. I'm always thinking about new recipes and ways to turn Beef, Veal and Lamb into something uniquely different and tasty.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjG9yFzhduP0NEstLCb1_CCZ4WudRx5J6uC4GH88nbZ55GLZKB11gtRmY5libbVsNp8I12ZUcOruduHvO3acxuy8mq7FPmEssgDYfsM2_wFK23FAgo4w5bP3q-Qn1rQTCcLygK8rNXTDGI/s1600/IMG_3915.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="692" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjG9yFzhduP0NEstLCb1_CCZ4WudRx5J6uC4GH88nbZ55GLZKB11gtRmY5libbVsNp8I12ZUcOruduHvO3acxuy8mq7FPmEssgDYfsM2_wFK23FAgo4w5bP3q-Qn1rQTCcLygK8rNXTDGI/s640/IMG_3915.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivp08W34i_wlgWPC0NxBzgRHlcW6vBccu1Gb12E7jIX49k8vyc5RZ-A-HT3EyT3r9-tYGienIQ1Q60aydHE4UCVy2-PhSqJll4KqzzKLogxSi8TtgPt3B3AbYi7RDsBKvt58LsuXjMkuYs/s1600/f3405d7b31964a96e80208c3d047f53d--making-excuses-no-excuses.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="171" data-original-width="423" height="128" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivp08W34i_wlgWPC0NxBzgRHlcW6vBccu1Gb12E7jIX49k8vyc5RZ-A-HT3EyT3r9-tYGienIQ1Q60aydHE4UCVy2-PhSqJll4KqzzKLogxSi8TtgPt3B3AbYi7RDsBKvt58LsuXjMkuYs/s320/f3405d7b31964a96e80208c3d047f53d--making-excuses-no-excuses.jpg" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Did I mention I love cured meats? This visionary quest usually starts with a need or a want. Where there is a need or a want I'll always find a way. I'm always trying to come up with different formulas to meet a certain idea and I'm batting 100%. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcesIo7VE8xT7lA7PoXBf1dUSTo6ERR8KIUdxGIxp1wgoAxzhabbyanuRWhmqrby9JLfHVHONZtM7ol-KX2KGAMT8rM1_MbDQhovGUbcML_39uN9OsgxKYSy7PekFjBNv5ejxHi83_H10/s1600/kosher.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="298" data-original-width="300" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJcesIo7VE8xT7lA7PoXBf1dUSTo6ERR8KIUdxGIxp1wgoAxzhabbyanuRWhmqrby9JLfHVHONZtM7ol-KX2KGAMT8rM1_MbDQhovGUbcML_39uN9OsgxKYSy7PekFjBNv5ejxHi83_H10/s200/kosher.jpg" width="200" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Again most cured meats are made from Pork and since I don't eat treif </span><span style="color: #6fa8dc; font-family: "georgia" , "times new roman" , serif;"><span style="font-size: x-large;">(</span><a href="https://en.wikipedia.org/wiki/Kosher_foods" target="_blank"><span style="font-size: x-large;">UN-Kosher meat</span></a><span style="font-size: x-large;">)</span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> I was forced to be creative. I've done this once before with Veal Breast and I called it </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2017/04/vam-aka-veal-tasting-ham.html" target="_blank">VAM</a>. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you're creative you can turn any protein into something cured and make it taste amazing!!! I've made a few things from Veal now and they've all turned out incredible. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_I6kwtyEqgnIl8ATJHaZsEjwfO_jf-nMsR8B0hGzlkPJ2ziq1X2FCeEq2va9axX7-2VdJe06GnjqTlM9MXKr2B-ShTR0d-CdhgEQg2i118CEM1d6DIlmATgsiNyfFFChyphenhyphenEDNC-wQRN0W/s1600/share.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="234" data-original-width="1600" height="46" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_I6kwtyEqgnIl8ATJHaZsEjwfO_jf-nMsR8B0hGzlkPJ2ziq1X2FCeEq2va9axX7-2VdJe06GnjqTlM9MXKr2B-ShTR0d-CdhgEQg2i118CEM1d6DIlmATgsiNyfFFChyphenhyphenEDNC-wQRN0W/s320/share.png" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Like I said earlier I've made several things from Veal and this will never stop. For example I was trying to come up with an alternative to Pancetta so I came up with my own version called <a href="https://kosherdosher4.blogspot.com/2014/08/vealcetta.html" target="_blank">Vealcetta</a> (this was freaking awesome BTW). How about <a href="https://kosherdosher.blogspot.com/2014/06/veal-naval-pastrami.html" target="_blank">Veal Pastrami</a> too. And let's not forget my <a href="https://kosherdosher4.blogspot.com/2017/04/vam-aka-veal-tasting-ham.html" target="_blank">Ham tasting Veal either</a>....All magnificent. I just can't stop...... it's an addiction. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVOYcAMLJHVz2HtEgEqw-eAAiZMbT4lP_DXKPDR_c4Td8qhApv67MLg2ZZ4ExwEQcz5-Vsil4cSFPfjFWRfcvcCKTn8eTXXh0-9rWA0nAETyf456MQRYY-m-Q3jAlyVe8HEOoYFiXWl0j/s1600/A_uaUALw_400x400.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwVOYcAMLJHVz2HtEgEqw-eAAiZMbT4lP_DXKPDR_c4Td8qhApv67MLg2ZZ4ExwEQcz5-Vsil4cSFPfjFWRfcvcCKTn8eTXXh0-9rWA0nAETyf456MQRYY-m-Q3jAlyVe8HEOoYFiXWl0j/s200/A_uaUALw_400x400.png" width="200" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">With all that said I had to come up with a name too. All my recipes are crazy and out of the box manifestations so my names have to match my insane thoughts. <i><span style="color: #b6d7a8;">Hence the name Malto Caldo Vitello which in Italian simply means Very Hot Veal. </span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Before we get started let me address the haters or antagonists in the room. I'll keep this short but if you're interested I wrote a short paper on the <i><a href="https://kosherdosher.blogspot.com/2014/06/ethical-objections-to-veal.html" target="_blank">Ethical Objections to Veal</a></i>. Veal is the meat of calves and beef comes from older cattle. Duh.....Veal can be produced from calves of either sex and any breed. Most veal comes form younger males of dairy breeds that are not used for breeding. If there were no veal farms these male calves would be put to death. In a nutshell it's a myth to believe that veal comes from a very young calf. I guess you would have to define young to me because veal is one of the oldest food animals when it goes to market. Boom!!!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ3phkkEWmXEZIRL5OlHxpgTq51lyyxybTll3DRJpqEplsnCJ5nLuc8pQWbmjtb4W8kI6DtWZr1fyz4qv94mA_p9NyOGclZsSETbo9yZRmVfUuvcxRSeXBtpvW7tfz5XleSSqI785zUzj/s1600/IMG_3921.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="677" data-original-width="1600" height="168" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQJ3phkkEWmXEZIRL5OlHxpgTq51lyyxybTll3DRJpqEplsnCJ5nLuc8pQWbmjtb4W8kI6DtWZr1fyz4qv94mA_p9NyOGclZsSETbo9yZRmVfUuvcxRSeXBtpvW7tfz5XleSSqI785zUzj/s400/IMG_3921.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PzJpv2-XtfeQB5DblrA5MiWgOQCBwxsZHj1NlgZHXhxKuUtf8oPW_TwxnKROJzSqtyWnck1da1I2zS2gEn20bihT_x60AwYglYhm5bzJFfN0ueiK2bsWwfDrzNZqh2SNFuyzfZcPxjx0/s1600/IMG_3925.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="646" data-original-width="1600" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6PzJpv2-XtfeQB5DblrA5MiWgOQCBwxsZHj1NlgZHXhxKuUtf8oPW_TwxnKROJzSqtyWnck1da1I2zS2gEn20bihT_x60AwYglYhm5bzJFfN0ueiK2bsWwfDrzNZqh2SNFuyzfZcPxjx0/s400/IMG_3925.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Here we go!!! Out of the plastic wrap and onto the next step. Notice how white and rosy pink the veal seems? I won't give you a tutorial on <a href="https://en.wikipedia.org/wiki/Myoglobin" target="_blank">Myoglobin</a> but suffice it to say because the calf was young (no opportunity to exercise its muscles) and the diet was low in iron which contributed to a rosy pink meat. All of this affects the production of hemoglobin and myoglobin. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH8eT0N2bXurL6rxIUDHsoKpbkpJOriZ2T_5SY6Fbzh_FC57r18f7MKBaS0x2hRdQQcQfPsCnFA3whsJ0RYohi4fQgdlkrp9ibEH_y1zOWYnOwD8Q9zF_buH0E7YbRQqCkEjf1OY4Fd4K/s1600/IMG_0429.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH8eT0N2bXurL6rxIUDHsoKpbkpJOriZ2T_5SY6Fbzh_FC57r18f7MKBaS0x2hRdQQcQfPsCnFA3whsJ0RYohi4fQgdlkrp9ibEH_y1zOWYnOwD8Q9zF_buH0E7YbRQqCkEjf1OY4Fd4K/s400/IMG_0429.JPG" width="400" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxSyHVyXFc4XMoA4ZrxELq1CrnGcjzkk8MJ1lgCQBEUKIFgLEe55blnjWekNrfOWJLtOF7g0wFBGTFBTIzR9Anw5z-tRW8Fh7upSX1KEloYC-hynLcmKj55Bh6k3_Yuwd5B6wkwESVUWK/s1600/IMG_0434.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxSyHVyXFc4XMoA4ZrxELq1CrnGcjzkk8MJ1lgCQBEUKIFgLEe55blnjWekNrfOWJLtOF7g0wFBGTFBTIzR9Anw5z-tRW8Fh7upSX1KEloYC-hynLcmKj55Bh6k3_Yuwd5B6wkwESVUWK/s400/IMG_0434.JPG" width="400" /></a> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">It all starts with a very sharp boning knife. You have to guide your knife along the bones staying very close all the while separating the meat from the bones. Easier said than done. Be very careful not to tear the meat!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I would have preferred to videotape this whole process but seeing how I only have two hands and no equipment the pictures will have to suffice. 😤</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done!!! I did an amazing job. That chunk of meat in the upper left corner came off the top side. I think that's the brisket. The other portion is the belly.....maybe. The grain runs in several directions so who knows. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jseBtdLMtBYClpzBu-ZQK6n38InPQ0ogbOME__7cMjU7F38_gQqKutyMFrIjXYhJMnKXrgCtoVTAioYNWGKf5lpWLTFIzWR64l1417eqWXMN7GP5x-mVPEalsatVbJmbEUTdIDIpGCrx/s1600/IMG_3927.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="954" data-original-width="1600" height="379" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-jseBtdLMtBYClpzBu-ZQK6n38InPQ0ogbOME__7cMjU7F38_gQqKutyMFrIjXYhJMnKXrgCtoVTAioYNWGKf5lpWLTFIzWR64l1417eqWXMN7GP5x-mVPEalsatVbJmbEUTdIDIpGCrx/s640/IMG_3927.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Some close up shots!!😏 Saving the bones for stock.</b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Let's talk a moment about the recipe. I concocted this thing out of thin air. I am very familiar with these ingredients so putting it together was very easy. I did a lot of tasting along the way too. The Grains of Paradise and Marjoram are probably my favorite two ingredients in this recipe. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">For my Dry Cure Notes Click HERE. </a> </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">BTW- My favorite Red Wine for this recipe is Chianti. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First of all you need a very good scale that can measure minute weight. Measuring out the right amount of Cure is important. That number you're looking at is 9.5 grams. To give you an idea how precise this is the equivalent in ounces is </span><span style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">0.335103. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFLRlHw08hyQXlRHE9UbjOmJYYxgQEefiQ9064tDrdghHKjNO54XXUUMuyssBFQFBY89Uhp7cg0yRMazKdpKUIfj3O7HOpvUjeAHwyVeR34vGFJ6k0AlQg3vpzHfJU5bsF4_q7UHROugU/s1600/IMG_0495.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIFLRlHw08hyQXlRHE9UbjOmJYYxgQEefiQ9064tDrdghHKjNO54XXUUMuyssBFQFBY89Uhp7cg0yRMazKdpKUIfj3O7HOpvUjeAHwyVeR34vGFJ6k0AlQg3vpzHfJU5bsF4_q7UHROugU/s320/IMG_0495.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_QS2rhLYrD9rqfI5gSV9c266w2KNk4jREEar5aOtF84ILMnV6SxTkN3lBgP67TFYK-i4iN6-nrH7Kvi4Ya8VXg-RuknqeaP6mAa0erJ1Wt1zdfAeufLubsrMkmryw1-LwDiu-5cL-VtH/s1600/IMG_3944.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1503" data-original-width="1600" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_QS2rhLYrD9rqfI5gSV9c266w2KNk4jREEar5aOtF84ILMnV6SxTkN3lBgP67TFYK-i4iN6-nrH7Kvi4Ya8VXg-RuknqeaP6mAa0erJ1Wt1zdfAeufLubsrMkmryw1-LwDiu-5cL-VtH/s320/IMG_3944.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Measure out all the ingredients. Separate the Salt and cure in one bowl, whole spices in an other, the remaining ones in their own bowl. Heat whole spices in a dry skillet and grind up using a spice grinder. Combine the ground spices with the other ones keeping salt and cure in their own bowl. Make sure to thoroughly mix up the salt and cure in the bowl. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7uUvywcYTwYzpw_L_srlRKB8QXyOHMnMIR-M64P2vhZXjfZiP4O9RMuq15LuM_sNJCupZWHeUfv3GbKX_PuUOQ0bTDsgiCeuI6Ej2jPvj1prhiAYGhyphenhyphenCdUoS_4rl6Ck8cJP2GjU9L77o/s1600/IMG_3953.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="866" data-original-width="1600" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7uUvywcYTwYzpw_L_srlRKB8QXyOHMnMIR-M64P2vhZXjfZiP4O9RMuq15LuM_sNJCupZWHeUfv3GbKX_PuUOQ0bTDsgiCeuI6Ej2jPvj1prhiAYGhyphenhyphenCdUoS_4rl6Ck8cJP2GjU9L77o/s320/IMG_3953.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeKplQjdk1GCc616Ocpy36wJZPBlXui2YD51JXnhMxCLhr_7nLJaA04grISNV2xCpnhDP0L00wmw5IRnQBXUhiLRP8qbmL0m4G09JMb5pnyCbEcQY8vDLlTg3nTyEhuVQg_PaL0V2_XDT/s1600/IMG_3956.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="891" data-original-width="1600" height="178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdeKplQjdk1GCc616Ocpy36wJZPBlXui2YD51JXnhMxCLhr_7nLJaA04grISNV2xCpnhDP0L00wmw5IRnQBXUhiLRP8qbmL0m4G09JMb5pnyCbEcQY8vDLlTg3nTyEhuVQg_PaL0V2_XDT/s320/IMG_3956.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Apply Salt and cure mixture to meat getting it into every nook and cranny. <span style="text-align: left;">Apply the rest of ingredients rubbing them into every nook and cranny. It's very important that all the salt and cure make it onto the meat. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Just a pretty picture to see what it looked like rolled up.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After you're all done rubbing down the veal toss in vac bag and refrigerate for 10-15 days rotating it every day. Give it a whack or two during the rotation. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After 10 days I decided that the veal had sufficiently cured. This veal belly is very thin so using the simple curing rule of thumb.... 1/4 inch a day this baby is cured. I rinsed off the veal and gave it a quick dry with paper towel. The whole thing will be rolled and glued together using Transglutaminase. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxh8WYABp36OAhVn7k-W51kjAnvbP-0IarNNRimKDr9ynEqseIfK5jsybYIML6fSE1EZygso7v1q8U_mpSVjbWGDK-N7zgWanCxKYisSQmJ2h8wipvnKHvO5pRnmAkoBcFJPojd0olEr8/s1600/IMG_4103.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="753" data-original-width="1600" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZxh8WYABp36OAhVn7k-W51kjAnvbP-0IarNNRimKDr9ynEqseIfK5jsybYIML6fSE1EZygso7v1q8U_mpSVjbWGDK-N7zgWanCxKYisSQmJ2h8wipvnKHvO5pRnmAkoBcFJPojd0olEr8/s400/IMG_4103.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Taking a look at it rolled up to see what it looked like. I am going to have to trim this baby up.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><span style="color: yellow;">↞↞↞</span>End piece.......</i></b></span></div>
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<i><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Look at that fat!!!</b><span style="color: yellow;"><b>↠↠↠</b></span></span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGjtmIJGAlzMzsNyxVwNs7w6Zl0EO-rZYxJl6hz6JqoGLFdE1O918yu7lEOutCKbLHfwOoULO8poJu6Wwr8RCoyRyC7t7FI1Szjw9VXVT24gHBB6e-O-pjc_9pN-V-Ssxa3OpGYMFn8NY/s1600/IMG_4129.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="889" data-original-width="1600" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKGjtmIJGAlzMzsNyxVwNs7w6Zl0EO-rZYxJl6hz6JqoGLFdE1O918yu7lEOutCKbLHfwOoULO8poJu6Wwr8RCoyRyC7t7FI1Szjw9VXVT24gHBB6e-O-pjc_9pN-V-Ssxa3OpGYMFn8NY/s640/IMG_4129.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Here's the breast unrolled and trimmed.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3m6u1a1jyE8ucOvAbLNM0hKsXeYHqMtZwOLZAaqBR_L_DvXnJ_XaAP9M3xD2aiiNx1IKDXz_ZvIzmXaaHZMsTU6RPP6_IhPc37mVs90q00RRMvktanaKBeW4ixJXQBF0XvCxF1rLkwBX/s1600/718xHpVwLdL._SL1200_.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="701" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3m6u1a1jyE8ucOvAbLNM0hKsXeYHqMtZwOLZAaqBR_L_DvXnJ_XaAP9M3xD2aiiNx1IKDXz_ZvIzmXaaHZMsTU6RPP6_IhPc37mVs90q00RRMvktanaKBeW4ixJXQBF0XvCxF1rLkwBX/s400/718xHpVwLdL._SL1200_.jpg" width="232" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuKT6EZm3xBT-A_cs4LKAQxTZN2AFu2v3qRXGdfJaoX4R__BMo21ipuXwLwkSnJAE_nv9QVvk1gG5EBjN91WmUeMrzQHyK2Ud53-2uL_Xs6t_joAAjZxadfoY1t8KpOjO5K3EPEV0mHoU/s1600/IMG_4114.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1375" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkuKT6EZm3xBT-A_cs4LKAQxTZN2AFu2v3qRXGdfJaoX4R__BMo21ipuXwLwkSnJAE_nv9QVvk1gG5EBjN91WmUeMrzQHyK2Ud53-2uL_Xs6t_joAAjZxadfoY1t8KpOjO5K3EPEV0mHoU/s320/IMG_4114.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0NRE5tsJ33TI1eUArv7jIqcJzMhJeOvHkZauZCYR-W98q95_-2VHjst7wAGer0C2CKaqULlRqZGVRPdcETSg-Fs2q0pjMLQtcxaXNZMBbVDvLFjNQXsfKL8C6yBus7LYROzZ-zwq8CuG/s1600/IMG_4117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1291" data-original-width="1600" height="257" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0NRE5tsJ33TI1eUArv7jIqcJzMhJeOvHkZauZCYR-W98q95_-2VHjst7wAGer0C2CKaqULlRqZGVRPdcETSg-Fs2q0pjMLQtcxaXNZMBbVDvLFjNQXsfKL8C6yBus7LYROzZ-zwq8CuG/s320/IMG_4117.JPG" width="320" /></a></div>
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<span style="font-size: x-large;"><b><i><span style="color: red; font-family: "verdana" , sans-serif;">One of my favorite chilis!! All ground up.</span></i></b><span style="font-family: "trebuchet ms" , sans-serif;"> </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGlxMTPNvHaTB62BhScBDmq2WNAH-EJ5FFUOcM-f1xswTlbs975l2MJdTuVZFIfUFWIu14Td9gbr8dFuV-U_hH-JD1-u1_rNxUMrgF4nf4ArcLG-O01BdKoliKJUitupmPYzibd154TQ8/s1600/IMG_4131.JPG" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkGlxMTPNvHaTB62BhScBDmq2WNAH-EJ5FFUOcM-f1xswTlbs975l2MJdTuVZFIfUFWIu14Td9gbr8dFuV-U_hH-JD1-u1_rNxUMrgF4nf4ArcLG-O01BdKoliKJUitupmPYzibd154TQ8/s640/IMG_4131.JPG" width="640" /></a><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Chili sprinkled all over the meat. Did I mention this is going to be hot. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEFdkojt_HVas4vFgvdzSQGjW9eWTXi3FTBILY_5iHlz9Da7WkrEk4lEHWBd2BYymwa1xkcKtxqbOFpyC-ORHEdO3fVBeH_gyVPRY_u4YOsE9T7vq7h60QiVMwDPrMtp8nOKsesjdkETg/s1600/IMG_4134.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1600" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEFdkojt_HVas4vFgvdzSQGjW9eWTXi3FTBILY_5iHlz9Da7WkrEk4lEHWBd2BYymwa1xkcKtxqbOFpyC-ORHEdO3fVBeH_gyVPRY_u4YOsE9T7vq7h60QiVMwDPrMtp8nOKsesjdkETg/s640/IMG_4134.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Next is fun. I sprinkled on <a href="https://en.wikipedia.org/wiki/Transglutaminase" target="_blank">Transglutaminase</a> aka meat gloo which will bind the proteins. Yea I could have rolled this up without the meat gloo but the this makes it so much more uniformed. It will be a perfectly glued solid cylinder. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlMb1hL6lI9eIr1-_Dn4ne9CrCe6gxLjkPmbtp49Yd1p28yQyfRB2P0Aw6AKvJTH66dwopYdRxUwQ6JN6N9wn9nOEUF35K0B05LxfnIeAFd5o10Zk1Z67WvvCUGOBLDnd9aMy2icCaFkL/s1600/IMG_4139.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="890" data-original-width="1600" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRlMb1hL6lI9eIr1-_Dn4ne9CrCe6gxLjkPmbtp49Yd1p28yQyfRB2P0Aw6AKvJTH66dwopYdRxUwQ6JN6N9wn9nOEUF35K0B05LxfnIeAFd5o10Zk1Z67WvvCUGOBLDnd9aMy2icCaFkL/s640/IMG_4139.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Strategically place the end pieces and sprinkle on more TG. The end pieces will in the holes and gaps. </b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQEFr5ltficymduMg2-k8yvrCng-vO1Z9wbGukurHX9tl7gr17DwW9X4Zc4KuqMv-oIYA_suaZv7VMx378pNCpae3rb-IFXe-H8sVwRdzUUNlUBKRj9lkvAoDZqDg3Zg1KYgw33M-EPs-h/s1600/IMG_4148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlTmtpCClSICxIvATJn_xr16okDBIF9QEikDWUspV-hOfXo0iV4SWQCdniC9MIyShNAaIdkWe4bUhIHYpv8VcgSk-wezCIxult-jDzgJsE34ej6QSvbhYWPUkY19qXTumQ7FRsfk7LeX9/s1600/IMG_4145.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="704" data-original-width="1600" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlTmtpCClSICxIvATJn_xr16okDBIF9QEikDWUspV-hOfXo0iV4SWQCdniC9MIyShNAaIdkWe4bUhIHYpv8VcgSk-wezCIxult-jDzgJsE34ej6QSvbhYWPUkY19qXTumQ7FRsfk7LeX9/s640/IMG_4145.JPG" width="640" /></a><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>Start rolling</i></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSAt5aNMR23Hnop2pmj8K42p0hcPjgRanyArNn_djXNTvUufzDt3x00d7yclFUUEQlPp7ZFGX6eCSu2XRCUdL4U3Yys7Jk24WNJhsautE5UVTIJ27wwSGv3zGvuYHxGw1TZvdLgv2mGyf/s1600/IMG_4148.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="647" data-original-width="1600" height="258" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSSAt5aNMR23Hnop2pmj8K42p0hcPjgRanyArNn_djXNTvUufzDt3x00d7yclFUUEQlPp7ZFGX6eCSu2XRCUdL4U3Yys7Jk24WNJhsautE5UVTIJ27wwSGv3zGvuYHxGw1TZvdLgv2mGyf/s640/IMG_4148.JPG" width="640" /></a></div>
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<b style="font-family: "trebuchet ms", sans-serif; font-size: xx-large;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Make it tight!!!!</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjFnKo24rfmUA8K_22am7wEwfnN1mgPFGCkt8W5Qd850iOgObE-8bOa3RNNe0r4k9EmtJs2hA01HQH1isWIYsyveL1BLkXR_uoe6PBhYj1dIMpj-EezOAtNji-rt45gC01ToB0NFOJDeB/s1600/IMG_4153.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjFnKo24rfmUA8K_22am7wEwfnN1mgPFGCkt8W5Qd850iOgObE-8bOa3RNNe0r4k9EmtJs2hA01HQH1isWIYsyveL1BLkXR_uoe6PBhYj1dIMpj-EezOAtNji-rt45gC01ToB0NFOJDeB/s640/IMG_4153.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I'm gonna use the plastic wrap to secure the cylinder. The veal will be rolled up extremely tight. You need to stretch the plastic wrap as you roll to ensure an extremely tight cylinder.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj162PWWHO6dBzaPGa88MT_0IN1YAYp-zzfteLo4FyNHVmzftgIHNC24p9ig-e6tp9TfzdkOTk2FMsgsHWiHRE1vdhCXEAXuG1JzfYWuRxX-GMBg__vCVVjR9aOOFP5P5WEBxzPhqUu64zd/s1600/IMG_4163.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="413" data-original-width="1600" height="164" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj162PWWHO6dBzaPGa88MT_0IN1YAYp-zzfteLo4FyNHVmzftgIHNC24p9ig-e6tp9TfzdkOTk2FMsgsHWiHRE1vdhCXEAXuG1JzfYWuRxX-GMBg__vCVVjR9aOOFP5P5WEBxzPhqUu64zd/s640/IMG_4163.JPG" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done!!! There's probably 40 layers of plastic wrap in this baby. It's gonna hold!! I secured the ends with butcher's twine too. I made sure the ends were very tight. It needs at 24 hours for the proteins to bind.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6J_4-NFX0inyFDuYjxCvoe33dhHNL_K0UQltE9iEmTXfqfMuF50hBGBOaSR_zhy8v05LjqRprsDxHiv3TKFc0ZwsMoWNHK4NlZZqLL-JDBS3js9DJcG8fjNskdsNEEAK-zNAvyGKL-nh/s1600/IMG_4164.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1099" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw6J_4-NFX0inyFDuYjxCvoe33dhHNL_K0UQltE9iEmTXfqfMuF50hBGBOaSR_zhy8v05LjqRprsDxHiv3TKFc0ZwsMoWNHK4NlZZqLL-JDBS3js9DJcG8fjNskdsNEEAK-zNAvyGKL-nh/s400/IMG_4164.JPG" width="271" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyJQIqxRPrafowtiwL2ISexPeYTU1yGZPeLOAgO2-gxnnsr7ygPbvCqNEB65HYJIcjNmn8KrwVnMeui5w0igAnLvE4ix4o8bxEbDyNRh0VoFCLFFVrqkZIW81lEjCYqLKEeAoZJGy629H/s1600/IMG_4168.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="961" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwyJQIqxRPrafowtiwL2ISexPeYTU1yGZPeLOAgO2-gxnnsr7ygPbvCqNEB65HYJIcjNmn8KrwVnMeui5w0igAnLvE4ix4o8bxEbDyNRh0VoFCLFFVrqkZIW81lEjCYqLKEeAoZJGy629H/s400/IMG_4168.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5EG40Sk_GxqgSsO1SirpboFgUOAQDqsf_Bsk5JnCNt-y1N18kUCXBiotONmh-wUWg4cvTZCY9bj493_69IFZPFtiDbp7etCNb4RbmpIdEBRoHz3pXTvEFKhLB6OJyahRlwsIb7dKWx8-/s1600/IMG_4166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1064" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje5EG40Sk_GxqgSsO1SirpboFgUOAQDqsf_Bsk5JnCNt-y1N18kUCXBiotONmh-wUWg4cvTZCY9bj493_69IFZPFtiDbp7etCNb4RbmpIdEBRoHz3pXTvEFKhLB6OJyahRlwsIb7dKWx8-/s400/IMG_4166.JPG" width="263" /></a></div>
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<span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b>MY HELPER AND DAUGHTER SOPHIE AKA SOPHINATER!!!!!</b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0A1UImE-b3jjuqPgsinqVp5L4hBzHhqwqdOY5XyMPbc666qbv0CacjLikyig4IiFkwRFxBu0kZnF_InrMuDAnbDQfKH2OCKTw0Wuco3gPsHEUozUk4ifafx6AREv4tJ3C7i0grSxEFww/s1600/IMG_4191.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-0A1UImE-b3jjuqPgsinqVp5L4hBzHhqwqdOY5XyMPbc666qbv0CacjLikyig4IiFkwRFxBu0kZnF_InrMuDAnbDQfKH2OCKTw0Wuco3gPsHEUozUk4ifafx6AREv4tJ3C7i0grSxEFww/s400/IMG_4191.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Vac sealed and ready for the Sous-Vide. The diameter is 3 inches and I wanted to cook it at 135 F. It took 5 hours and 15 minutes to pasteurize</span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">. I cooked it for 5 hours and 30 minutes to be on the safe side. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeGYnz8uKa92gFqZy4LBsLrhLx4UoQEwLhOfopDxUw8uq6dicHVRMqy-Pk3LRCXFgdj9zkyYyHJ0AzKAcXv6bBp9nppkcM6Vs9l6VTxvlOs8KmF6m38oC0qp8DAaoC5YENsE86tP4SlhL/s1600/IMG_4198.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUeGYnz8uKa92gFqZy4LBsLrhLx4UoQEwLhOfopDxUw8uq6dicHVRMqy-Pk3LRCXFgdj9zkyYyHJ0AzKAcXv6bBp9nppkcM6Vs9l6VTxvlOs8KmF6m38oC0qp8DAaoC5YENsE86tP4SlhL/s400/IMG_4198.JPG" width="400" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="font-weight: normal;">After the long bath I submerged the salumi in an ice water bath to bring down temp. <i><span style="color: yellow;">The salumi will be refrigerated a minimum of 24 hours before proceeding to the next step.</span></i> I want it to be extremely cold before it enters the smoker to mitigate over cooking and to prolong exposure to the smoke. </span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZc7ObCpGJb1R3eJILlPzIujrTswkwPTHgYAdKZFaK3eq-KGcvtyJkHBcB4y8x_5z0xF_HTd_f1i6VEBKdF4Rde9kCD3arNurEbJ8v8plpn-zymMegAG4_2piKNVG2OAORgsq5cmJ8W30/s1600/IMG_4208.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="318" data-original-width="1600" height="124" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQZc7ObCpGJb1R3eJILlPzIujrTswkwPTHgYAdKZFaK3eq-KGcvtyJkHBcB4y8x_5z0xF_HTd_f1i6VEBKdF4Rde9kCD3arNurEbJ8v8plpn-zymMegAG4_2piKNVG2OAORgsq5cmJ8W30/s640/IMG_4208.JPG" width="640" /></a><span style="font-weight: normal;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">All done!!!! I took off all the plastic</span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Here are the ends of the salumi. The proteins bonded very well.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">More Calabrian chilis sprinkled all over the salumi. This baby will be spicy no doubt. Chili's on the inside and outside should put this salumi over the top.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AauVj4DyBVITq4JUA5DJfzy80NWjVTdiEFhiDYaH9qmiZ-sJeQzVKLx1BLQHQX1zrcE82Mgw2Y1BhEX5kffB_JDbUn9MOV29JT5kSBe4-iOxUgWBv0V-hl2jiVXFTicFkFxMB5hQN1pA/s1600/IMG_4237.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7AauVj4DyBVITq4JUA5DJfzy80NWjVTdiEFhiDYaH9qmiZ-sJeQzVKLx1BLQHQX1zrcE82Mgw2Y1BhEX5kffB_JDbUn9MOV29JT5kSBe4-iOxUgWBv0V-hl2jiVXFTicFkFxMB5hQN1pA/s400/IMG_4237.JPG" width="300" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDeNsDKSEmcLKXiW266kUGrXNjO0vr63okPxWEw0uCcDFwIatxz0WmF_pbysEt55QLcHjuj1xK8qjzEB7eLsdcpnKNHRrpWlv-8T9LAo6NVL0OgSiKDEnEEp2dqLLkpc3t4QY4Ylu3cBn/s1600/IMG_4230.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="476" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDeNsDKSEmcLKXiW266kUGrXNjO0vr63okPxWEw0uCcDFwIatxz0WmF_pbysEt55QLcHjuj1xK8qjzEB7eLsdcpnKNHRrpWlv-8T9LAo6NVL0OgSiKDEnEEp2dqLLkpc3t4QY4Ylu3cBn/s400/IMG_4230.JPG" width="118" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">All tied up and ready for the smoker!! The salumi will be smoked at 225 f degrees until an internal temp of 125 f is reached. Note: since it went into the smoker ice cold the salumi will take longer to get to the desired internal temp which means prolonged time in the smoker. See if you can follow what I mean here. The salumi went into the smoker at an internal temperature of about 50 f and it took 100 minutes for it to reach an internal temp of 125 f. Had the salumi went into the smoker at a much higher temperature it would have spent much less time in the smoker to hit 125 f and it would have failed to achieve the right about of smoke or bark desired.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">All done!!! I set the salumi in the Freezer to drop the temperature rapidly and then I placed it in refrigerator. It will be refrigerated overnight. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkw931EnDG4bVfyi6u8qSAcKGMvXeUwl6pBocwIMubS5KUNJ4UXmcqkhnvAS1oidGLi4lotbemVWFahXonrunmagQ5VD3iC6VX_L6d3JPnDrKfo1Gp8DiSTjaWBS2EskBSv2IA-EF6rtS/s1600/IMG_4350.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1308" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkw931EnDG4bVfyi6u8qSAcKGMvXeUwl6pBocwIMubS5KUNJ4UXmcqkhnvAS1oidGLi4lotbemVWFahXonrunmagQ5VD3iC6VX_L6d3JPnDrKfo1Gp8DiSTjaWBS2EskBSv2IA-EF6rtS/s320/IMG_4350.JPG" width="261" /></a><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">After the night in the refrigerator I cut the salumi in half and placed in freezer for about 15 minutes which will make it much easier to slice. This will prevent fat smearing. </span><br />
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<span style="color: yellow; font-family: "verdana" , sans-serif;"><b><span style="font-size: x-large;">More pictures below with the </span><span style="font-size: x-large;">review </span></b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-43784673043937423982017-06-29T01:38:00.001-07:002017-06-29T14:32:29.903-07:00Asian-licious Jerky<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">What inspired me to make another Jerky? I had eaten some Asian food the other night so while sleeping and dreaming of food of course (normal for me) I came up with this new crazy concoction. And I love to make Jerky too. Coming up with different flavors is lots of fun. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Food Safety is also important too. Click <a href="https://kosherdosher4.blogspot.com/2017/05/making-jerky-safe-way.html">HERE</a> if you want to learn how to make Jerky the safe way. I have several more recipes <a href="https://kosherdosher4.blogspot.com/p/jerky.html" target="_blank">HERE</a> too. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I have used several cuts of meat for Jerky and I find that top round is my favorite. As you know fat is not a friend to jerky and top round doesn't seem to have that much. And it's really easy to slice too. Another thing that inspires me to make Jerky is when I see a nice hunk of meat in the food case. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sometimes I have a urge to make Jerky but the quality of the Top-Round (London Broil) sitting there in the food case is sub-par so my inspiration quickly disappears. I'm always on the look out for minimal connective tissues and fat. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Today I got lucky!!!! Almost 9 lbs of Top-Round!!!!</b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">As you can see there's not much fat and what is there will be trimmed up. The picture to the right is the meat sitting in the freezer. I will flip them several times until they are semi frozen. Partially frozen meat is easier to trim and slice</span></div>
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagnKu0YlKNTkpRZk8SD5mKmJn0nuMdh6azTf6NqGLhmI88SYdlX_s17tfmdnnp_L7gtiXuc5lWziDG7TBjgUAIjkhtunjkBzA5BYcd9xZmwZttjoTZ_ail046m_iftsEaCAeSF96D6S6c/s1600/asian+licious+jerky.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="514" data-original-width="548" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiagnKu0YlKNTkpRZk8SD5mKmJn0nuMdh6azTf6NqGLhmI88SYdlX_s17tfmdnnp_L7gtiXuc5lWziDG7TBjgUAIjkhtunjkBzA5BYcd9xZmwZttjoTZ_ail046m_iftsEaCAeSF96D6S6c/s400/asian+licious+jerky.jpg" width="400" /></a><b><span style="font-family: "verdana" , sans-serif;"><br /></span></b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2M0LYzcP0iAti18Zdo2q0dXp-45PHZTuDYaJnp5aA535yr76MODqaKeQjUjsoZYeUjUFsl884Pp7uFB7spSucz5ME6sYXFUIryTJpVEnkjVhWsUySzhXX-3vTIYt6TdwpagsjzXMBz6H/s1600/0b2599378ac9ced45faa9745b5253f0c.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="443" data-original-width="576" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2M0LYzcP0iAti18Zdo2q0dXp-45PHZTuDYaJnp5aA535yr76MODqaKeQjUjsoZYeUjUFsl884Pp7uFB7spSucz5ME6sYXFUIryTJpVEnkjVhWsUySzhXX-3vTIYt6TdwpagsjzXMBz6H/s320/0b2599378ac9ced45faa9745b5253f0c.jpg" width="320" /></a><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; text-align: left;">I'll admit some of the ingredients are unique. Why Cure # 1? I like the taste and as an added bonus it provides some extra level of safety against botulism. It also helps with Beef Fat. Hard to explain but Beef fat can go rancid pretty fast and Cure # 1 prevents</span><span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;"> this. </span><a href="https://en.wikipedia.org/wiki/Galangal" style="font-family: "Trebuchet MS", sans-serif;" target="_blank">Galangal powder</a><span style="font-family: "trebuchet ms" , sans-serif;"> might be new to you too. It's an amazing ingredient and a must try. The fresh stuff is amazing. I first came across Galangal in a marvelous soup at a Thai restaurant. Very similar to ginger. The picture to the right is that of a <a href="https://en.wikipedia.org/wiki/Long_pepper" target="_blank">Chinese Long Pepper!!!</a> It's very pungent and a must. Use your spice mill to grind these babies up as well as the sesame seeds. Don't use sesame seed oil in place of the seeds. I have tried sesame seed oil in my Jerky's before and did not like the oily feel. </span></span></span><br />
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<span style="font-size: x-large;"><span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">How to use Cure # 1 with Jerky? Click <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">HERE!</a> It's very simple though. Weigh everything and make sure to use grams. If the meat and marinade weighed 9 lb. I would convert 9 lb. to grams which is 4082 grams. You would multiply 4082 X .25% (.0025) = 10.25 grams... You would need 10.25 grams of Cure #1. If you want a huge amount of detail click the link above.</span></span></span><br />
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<span style="font-size: x-large;"><span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Whip up the sauce and pour it over the meat. Massage the meat making sure it is completely covered and submerged. I elevated the meat a bit to take a photo. After 2-3 days of curing the Jerky will be ready to be dehydrated. I will turn it over once or twice before I dehydrate the Jerky. I would suggest wearing Food Grade gloves while handling. One last thing I want to mention before moving on. This recipe is hodgepodge of ingredients so I would suggest sampling as you build the sauce. You might want to add this or that or completely change things up. </span></span></span><br />
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<span style="font-size: x-large;"><span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif;">Prepping the Jerky for the dehydrator is easy. Lay out your trays/screens and as an option sprinkle on just a touch of Garlic, And if you really one to kick it up add some Cayenne (I did not... kids will not like this), Some Black and White Sesame Seeds and finally dehydrated Chives. </span></span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">And if you want to get creative add additional stuff. Maybe some dehydrated pineapple powder if you want to increase that flavor.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">These stainless steel racks are 15" X 15" and they told a lot of meat. Here are 8 of them. My unit can hold 10 trays. I would suggest buying a good dehydrator from <a href="https://www.excaliburdehydrator.com/" target="_blank">Excalibur!!! </a></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">I purchased the <a href="https://www.excaliburdehydrator.com/10-tray-stainless-steel.html" target="_blank">Excalibur 10 tray version.</a> </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">Now it's up to to determine what times and temps are appropriate. Every-time I make Jerky the times vary. I always start to with 135 f for about 2 hours and drop it down to 110 f for a few more, than finish at 95-100 depending on texture. If you can bend the Jerky and the fibers just start to split apart it's all done. This part is very subjective and is based on personal preference. I like softer Jerky that won't break my teeth. After the dehydration process I will SV to pasteurize. </span><span style="font-family: 'trebuchet ms', sans-serif; font-size: x-large; text-align: left;"> </span><br />
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<span style="color: #cfe2f3; font-family: "verdana" , sans-serif; font-size: x-large;"><b>ALL DONE- This Jerky came out amazing. This is a work of art. This will go down as one of my favorites. One of the best Jerky's I've ever made. I can see using this marinade on some chicken with tweak or to. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><a href="https://kosherdosher4.blogspot.com/2017/06/asian-licious-jerky.html" target="_blank">TOP OF THE PAGE</a></b></span></div>
Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com1tag:blogger.com,1999:blog-8502512665258327894.post-22974261964517711842017-06-04T16:48:00.001-07:002017-06-04T16:49:32.233-07:00Brown Sugar Bourbon Bacon<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMv2rEtriYz1r4ht0hFxH2F-0YhQQy0A8sGnghgi4mvvi5hzG0fwaG-9kNl_GLYBJNLzx2qudgBaCtbAKzz9r0BXR9RbszWv8ZW5Gu7Khb2F0vvuzBCvUw2vxGG4SI1fXpnrbPygW6RVA/s1600/12826177_1719140271662239_395856409_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMv2rEtriYz1r4ht0hFxH2F-0YhQQy0A8sGnghgi4mvvi5hzG0fwaG-9kNl_GLYBJNLzx2qudgBaCtbAKzz9r0BXR9RbszWv8ZW5Gu7Khb2F0vvuzBCvUw2vxGG4SI1fXpnrbPygW6RVA/s400/12826177_1719140271662239_395856409_n.jpg" width="251" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyv2njNWh7myhrYqQLU_PIQzlj1GJlYA6SlLUK_-z-V9uAFGI3EQl6gSb_N27GDhKJUSDyMCS4XLveRxSsZzFOGvI6eyA76MUSTflN-Vj-AmD9CI1yGBPq-UyBRTkvcM7t-kJGl7OH8gHV/s1600/IMG_0671.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyv2njNWh7myhrYqQLU_PIQzlj1GJlYA6SlLUK_-z-V9uAFGI3EQl6gSb_N27GDhKJUSDyMCS4XLveRxSsZzFOGvI6eyA76MUSTflN-Vj-AmD9CI1yGBPq-UyBRTkvcM7t-kJGl7OH8gHV/s320/IMG_0671.JPG" width="240" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">There lived a Prince with an insatiable Bacon craving. His subjects called him The Mad Mad Bacon Prince. His Dad was know in the land as the <a href="https://kosherdosher4.blogspot.com/p/just-pastrami.html" target="_blank">Mad, Mad Pastrami King</a>.This Prince had grown tired of traditional Bacon and always sought out the unique and unusual. One day while ascending the tower he stopped motionless midway and cloaked himself in silence while he pondered what might be a new Bacon. He said to himself...Hmm What if? In solitude he stared at the wall while his mind raced and finally like a bolt of lightning and a flash a new Bacon was born. I present you with Brown Sugar Bourbon Bacon. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Over the years I have made so many bacons (and many posts too) and this is no different so with that I am not going to provide a ton of details here. Here is a link if you want a lot more information.....</span><a href="https://kosherdosher4.blogspot.com/2015/09/beef-navel-bacon.html" style="font-family: verdana, sans-serif; font-size: xx-large;" target="_blank">Link</a><span style="font-family: "verdana" , sans-serif; font-size: x-large;">. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Big old beef Belly aka Navel</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Combine the Salt, Cure #1 and Bacon Booster in a bowl and mix well. Coat meat getting it into every nook and cranny. Bacon Booster is optional and certainly not required. check out my curing notes <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">HERE</a>. Bacon Booster <a href="https://www.waltonsinc.com/bacon-taste-booster" target="_blank">HERE</a>.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Cover in Brown Sugar</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Place everything in the vac bag and pour in the Bourbon. Place in refrigerator for 15-21 days and flip over everyday. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkxJ9bqQT1c3qR3UWE5H067DMNOK5yecLCjTNeKdUJzF6DvpJqGxbj96hsIfkiZPwjtc06FfiIky6oHhlQsrhOlERVnnJ1I8RKHq96UOsYHjpbbXTPjRp45pIetNiFQXaKqJiJculsq4d/s1600/IMG_1942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="938" data-original-width="1600" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUkxJ9bqQT1c3qR3UWE5H067DMNOK5yecLCjTNeKdUJzF6DvpJqGxbj96hsIfkiZPwjtc06FfiIky6oHhlQsrhOlERVnnJ1I8RKHq96UOsYHjpbbXTPjRp45pIetNiFQXaKqJiJculsq4d/s640/IMG_1942.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">It's been about 15 days and since this one was a smaller belly that's all it needed. Going 21 days would have been fine too. It was taken out of the Vac bag and rinsed and dried. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I poured on some more Brown Sugar Bourbon and using my hands I smeared it all over the Bacon. You can never have enough of this stuff on your Bacon. Now spread over the Navel some more brown sugar.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">I cold smoked the bacon for about 10 hrs. As summer is approaching and days are getting warmer I chose to cold smoke at 10 Pm. I used the <a href="http://www.amazenproducts.com/">A-Maze-N Cold Smoker</a> which uses pellets. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Before I started slicing the Bacon on my berkel I stuck it in the freezer for 2 hours. As we all know slicing partially frozen meat is much easier. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Tv3vejjTux_XlIcfwWGYxn6xdwqMQxB-3DFXbPfuuNZ9j4Agzr9Y8C-KP4e266RWzKkEz0HN9hcZcFDs766AMEIe7tyMKddnEhCb0xo_hl9MGoBesMUwIgFUILd5mou775GBjTFVWN_i/s1600/IMG_2005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Tv3vejjTux_XlIcfwWGYxn6xdwqMQxB-3DFXbPfuuNZ9j4Agzr9Y8C-KP4e266RWzKkEz0HN9hcZcFDs766AMEIe7tyMKddnEhCb0xo_hl9MGoBesMUwIgFUILd5mou775GBjTFVWN_i/s640/IMG_2005.JPG" width="640" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Just a pretty picture</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">One more</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Packaging the Bacon. I used 12 x 10 inch parchment paper to separate the Bacon. 3 slices to every piece of paper. If you don't do it this way they will stick together and they will be hard to separate. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Review- The Bacon came out great. If you like Brown Sugar Bourbon this is a must try. But truth be told I still prefer my Maple Bacon recipe. <a href="https://kosherdosher4.blogspot.com/2015/05/maple-bacon-recipe.html">My Maple Bacon Recipe</a> is my go to for everyday Bacon. If you want to try a Bacon try the Maple version. This basic recipe and be modified. You could add bayleaf, pepper or garlic. Only limited to your imagination. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-78596479640852513272017-05-26T23:36:00.000-07:002017-05-26T23:36:33.550-07:00Baconized Jerky<div class="MsoNormal">
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<span style="background: blue; color: white; font-family: "showcard gothic"; font-size: 36.0pt; line-height: 115%;"><span style="font-size: 36pt;">BEEFY BACON JERKY</span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Who doesn't like Jerky or for that matter Bacon? So with that I give you a Jerky that tastes like Bacon. And if you like Bourbon that's even better. This recipe is quite easy. What might be unique to this recipe is the addition of Brown Sugar Bourbon and a Bacon Booster. Everything else is normal... Salt and Cure # 1. For more crazy Jerky recipes <a href="https://kosherdosher4.blogspot.com/p/jerky.html" target="_blank">Click HERE</a> and for Curing Notes and how to apply percentages <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">Click HERE. </a> To purchase BACON Booster which is just an optional ingredient <a href="https://www.waltonsinc.com/bacon-taste-booster" target="_blank">Click HERE</a>.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I always use Top Round for my Jerky. It's the leanest and easiest to work with... at least for me. Combine Salt, Cure #1 and Bacon Booster in a bowl and mix thoroughly. Rub into Meat. After you have completed this step rub in the Brown Sugar.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Place meat and any residual rub into bag and add the Brown Sugar Bourbon. Vacuum seal using caution to avoid sucking up any liquid from the bag. Cure for at least 8 days and up to about 14 days. This is an equilibrium cure so not concerned about over curing. Place in refrigerator and toss over every day.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I removed the Cured meat from the refrigerator right at 10 days. I'm always working around my crazy schedule so 10 days was about just about right for me. See my notes on curing and jerky <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">HERE</a>. Anyhow at this point you want to remove as much fat as possible. Fat and Jerky don't make for tasty Jerky. The fat ends up going rancid and does not taste all that good. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Partially freeze (about 70% frozen) the meat and slice to desired thickness. Having a professional Berkel slicer is helpful. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Just a pretty picture.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Douse with some Brown Sugar Bourbon.... just enough to get all the pieces wet. Using your hands mix it all up making sure it's thoroughly coated. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place on dehydrator racks and sprinkle on some Brown Sugar. Rub the Brown sugar into the meat too. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Dehydrate.....this one did not take as long as I thought it would. I started out at 135 for 2.5 hours, 2 hours at 110 and finished at 90 degrees until I could bend a piece in half and it was barely splitting. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoljJ1Xd8LvtXvXuR3BJi-EVlwhZ39BL8tY-QrrSUgtvd7mnEQ3y4yuQ3EFDH_OVWXng1yGZctDvh7kuUqKOz_mOTEb69glqf6vDpZ3rEESWHxJgQc5NYEECqrVdChmI_5lR_8hFytb37n/s1600/IMG_1875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1224" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoljJ1Xd8LvtXvXuR3BJi-EVlwhZ39BL8tY-QrrSUgtvd7mnEQ3y4yuQ3EFDH_OVWXng1yGZctDvh7kuUqKOz_mOTEb69glqf6vDpZ3rEESWHxJgQc5NYEECqrVdChmI_5lR_8hFytb37n/s640/IMG_1875.JPG" width="488" /></a></div>
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Review- It was damn good. I loved everything about it....... It tasted like bacon. I fried a few pieces I trimmed off that had fat on it and it was bacony delicious. If you love sweet bacon, and bourbon you will like this jerky. </span><br />
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<b><i><u><span style="font-family: "verdana" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Safety</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> and Jerky</span></span></u></i></b></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I don't want to go on a rant or lecture about Beef Jerky but there are some precautions you need to take. The amount of jerky recipes out there pales in comparison to the amount of opinions there are about how to make Beef Jerky properly. You can google to you're blue in the face and everyone has an opinion. There are a lot of rules out there and if you want to explore them I have collected on my BLOG. Click the Link <a href="http://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank"><b><i>HERE</i></b></a> and go to the bottom and click on the desired information. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is what I do. I make sure there is adequate salt levels. If<i> </i>I am using a dry rub I use 2.5-3% salt. If I use a marinade I go by taste and experience. I use Cure # 1 because I tend to like my Jerky a little moister than others and cannot guarantee that the AW will be below the 85 threshold to ward off Botulism. I store my Jerky vacuum sealed in bags hence Cure # 1. I refuse to pasteurize like the USDA suggest so I have an alternate way of doing it that provides great texture. I pack all the Jerky in Vacuum sealed bags no thicker than an inch and Sous-Vide at 135 degrees for a minimum of two hours. I prefer 3-4 hours for improved texture. All cured and pasteurized. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher4.blogspot.com/2017/05/baconized-jerky.html">TOP OF THE PAGE</a></u></i></b></span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-2336807500909452292017-05-26T23:29:00.002-07:002018-08-10T12:12:47.420-07:00Making Jerky the Safe way....<div style="text-align: center;">
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<span style="font-family: "verdana" , sans-serif;"><b><i><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://kosherdosher4.blogspot.com/p/jerky.html" target="_blank">Jerky Recipes</a></span></u></i></b></span></div>
<span style="font-family: "verdana" , sans-serif;"><b><i><u><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Safety</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> and Jerky</span></u></i></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">I don't want to go on a rant or lecture about Beef Jerky but there are some precautions you need to take. The amount of jerky recipes out there pales in comparison to the amount of opinions there are about how to make Beef Jerky properly. You can google to you're blue in the face and everyone has an opinion. There are a lot of rules out there and if you want to explore them I have collected on my BLOG. Click the Link <a href="http://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank"><b><i>HERE</i></b></a> and go to the bottom and click on the desired information. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">This is what I do. I make sure there is adequate salt levels. If</span><i style="font-family: verdana, sans-serif;"> </i><span style="font-family: "verdana" , sans-serif; font-size: x-large;">I am using a dry rub I use 2.5-3% salt. If I use a marinade I go by taste and experience. I use Cure # 1 (.25%) because I tend to like my Jerky a little moister than others and cannot guarantee that the AW will be below the 85 threshold to ward off Botulism. I store my Jerky vacuum sealed in bags hence Cure # 1. I refuse to pasteurize like the USDA suggest so I have an alternate way of doing it that provides great texture. I pack all the Jerky in Vacuum sealed bags no thicker than an inch and Sous-Vide at 135 degrees for a minimum of two hours. I prefer 3-4 hours for improved texture. All cured and pasteurized. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;">Note- The importance of Sous-Vide-ing the Jerky is to kill of pathogens. If you SV first than dehydrate you're defeating the very purpose of why you SV to begin with. Do yourself a favor and SV at the end. </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">Note 2- How to use Cure # 1 with Jerky? Click </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" style="text-align: left;" target="_blank">HERE!</a><span style="text-align: left;"> </span></b></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">It's very simple though. Weigh everything and make sure to use grams. If the meat and marinade weighed 9 lb. I would convert 9 lb. to grams which is 4082 grams. You would multiply 4082 X .25% (.0025) = 10.25 grams... You would need 10.25 grams of Cure #1. If you want a huge amount of detail click the link above.</span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-91206239308030981022017-05-09T07:58:00.000-07:002019-05-12T10:30:49.788-07:00Pastrami Again? <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmgEEE3bOS0l6uEz4wfInWJY10R0QO9y2xneFqPx2qiaUZ5QSftg6hxuFaCzhAVgudaU3SqaNI_MJ0QhdqxDZVFbmSjLRPqo0C78kzbY6rXdyEd9z7QjxMXvV80kQhsp5rCTu31fWKBmr/s1600/IMG_2487.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNmgEEE3bOS0l6uEz4wfInWJY10R0QO9y2xneFqPx2qiaUZ5QSftg6hxuFaCzhAVgudaU3SqaNI_MJ0QhdqxDZVFbmSjLRPqo0C78kzbY6rXdyEd9z7QjxMXvV80kQhsp5rCTu31fWKBmr/s400/IMG_2487.JPG" width="400" /></a><br />
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<tr><td style="text-align: center;"><span style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><a href="https://kosherdosher4.blogspot.com/2016/06/the-laudable-turkey-pastrami.html" target="_blank"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOXFKP4n34riufTz1eh2AGmFL9sLYMbeWAlYt0L-YtLhfIhREvJXIYBUByRGB9-BU7sfRTqpX_HErjtop0FYmHYKJbhNoGyYmKElwTjMRTtAnNIj_rRi2tEVS9DSlCJMXyQZAuVCKauBJ/s320/angry-king-749316.jpg" width="320" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2016/06/the-laudable-turkey-pastrami.html" target="_blank"><b>Mad Mad Pastrami King</b></a></span></td></tr>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Even in these epicurean times when food is at the forefront of just about everything I always come back to Pastrami. Pastrami is the measure of all things cured. Nothing fancy, nothing crazy, something simple know as Pastrami makes the world go round. To say that I love pastrami is an understatement. <a href="https://youtu.be/VvSEVOIbEMU" target="_blank">Pastrami is all about sensuality and passion</a>. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I have many recipes dedicated to Pastrami using several techniques using all kinds of meats. If you're interested in those details, take a <i><a href="https://kosherdosher4.blogspot.com/p/just-pastrami.html" target="_blank">look here</a>. </i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This post will not provide a tremendous amount of detail so if you're looking for specificity click on the link above. This post is about recording what I love to do.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">These posts are likened to a diary, but my journal happens to be about food. BTW-</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">In case you're interested in the picture above is a point.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Just purchased a whole packer from Costco. I have never used Prime Brisket from Costco so this will be a first. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Trimmed off quite a bit of fat. At first, I wasn't going to separate the Point from the Flat, but there was so much fat. The fat layers is a concern of mine in that the cure wouldn't penetrate all the way through. If I were just BBQ'ing this Packer, it wouldn't have been an issue. Anyhow, I saved all the fat for another project.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCe_9BFpQFENW24bNPLxbQGx7K8FciNCIzeYhBgvBPeSzVs7qyRSJ97Fj3kwP4zNkQT9b15qiiCDcUi3wxGh88fPTiBeonjf_1Fff9GGKk-DTv9BlBv0RDExb5MmH1ogZXs_zDofGKqH9/s1600/IMG_0372.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhCe_9BFpQFENW24bNPLxbQGx7K8FciNCIzeYhBgvBPeSzVs7qyRSJ97Fj3kwP4zNkQT9b15qiiCDcUi3wxGh88fPTiBeonjf_1Fff9GGKk-DTv9BlBv0RDExb5MmH1ogZXs_zDofGKqH9/s400/IMG_0372.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsl1ASwJ3ei-Dm3PRokoW8Y3n9rpgmBGZXafwL-Wsuv3rDqnhalVNk-3sE6mOlmEXmQdbIZw6-I40Hsv-jHz9ZaEtcDS0Zl9wVHQYX90LX98GZph__m2Ch3zOZDf_HmTPE4uAi_zg53lQ/s1600/IMG_0375.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsl1ASwJ3ei-Dm3PRokoW8Y3n9rpgmBGZXafwL-Wsuv3rDqnhalVNk-3sE6mOlmEXmQdbIZw6-I40Hsv-jHz9ZaEtcDS0Zl9wVHQYX90LX98GZph__m2Ch3zOZDf_HmTPE4uAi_zg53lQ/s400/IMG_0375.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The Pastrami cure and rub can be found <a href="https://kosherdosher4.blogspot.com/2015/03/rub-cure-for-corned-beef-and-pastrami.html" target="_blank">HERE</a>. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Heat whole spices in skillet and cool. After cooling grind up. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First things first... Place brisket (Flat and Point) in a large container.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Let's get started. I combined cure #1 and salt into a bowl and mixed well. Take the combined mixture and coat the brisket getting the cure into every nook an cranny. Add the ground up ingredients to the remaining ingredients and mix well. Like before cover the meat getting it into every nook and cranny. <i>Note: I measured out precise amounts for both the Point and Flat separately.</i> Place brisket in separate Vac bags. Flip every day for 15-21 days and give it a good whack.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">When the brisket is fully cured (15-21 days) remove from bag and rinse thoroughly and dry. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i style="background-color: black; color: #cfe2f3; font-size: x-large;"><span style="text-align: start;">"Before </span><a href="https://en.wikipedia.org/wiki/Curing_(food_preservation)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-align: start; text-decoration-line: none;" title="Curing (food preservation)">cured foods</a><span style="text-align: start;"> are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing great smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color."</span></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="font-family: "verdana" , sans-serif;">Apply the pastrami rub and proceed to the next step.</span></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Cold Smoke for at least 10 hours!!!! If you don't have a cold smoker <a href="https://www.amazenproducts.com/">A-Mazen-Smokers</a> are fantastic for this application.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgz8YVktvJo-Nmt_w2_ywvxyjbIG-akLjujOyDFHNOPcWoq-WrxJmc8UfYvFcowULdeTzAmyscFxYsdzwuGJjFVh69ueticVw-IsO96SkaDRyffX0tJXxgiZGmX_3IdHR3oNxrHyAyZ_3/s1600/IMG_1148-COLLAGE.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUgz8YVktvJo-Nmt_w2_ywvxyjbIG-akLjujOyDFHNOPcWoq-WrxJmc8UfYvFcowULdeTzAmyscFxYsdzwuGJjFVh69ueticVw-IsO96SkaDRyffX0tJXxgiZGmX_3IdHR3oNxrHyAyZ_3/s400/IMG_1148-COLLAGE.jpg" width="400" /></a><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is a critical step!!! After you have completed the cold smoking, it's all downhill from here. Seeing how I never have spare time I usually refrigerate my cold smoked meat until the following day. Anyhow, vac-seal the Pastrami and get the SV up and running for the anticipated long immersion.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnCxm3GaupLeVTGehau1qjNY_trSnfMrMocgaRtSR50pbbrcSmCKUE0u5Jen2l9BgvJnksyoTzFKzNqF00wKeYsumFCdQwR9rvFkhGec8oU_EDJ4_nIqZ6-JjobfSas9di62I0g8WuOjO/s1600/download.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHnCxm3GaupLeVTGehau1qjNY_trSnfMrMocgaRtSR50pbbrcSmCKUE0u5Jen2l9BgvJnksyoTzFKzNqF00wKeYsumFCdQwR9rvFkhGec8oU_EDJ4_nIqZ6-JjobfSas9di62I0g8WuOjO/s320/download.png" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After trials and misgivings about time and temps, I think I have finally nailed down the temps and times. That being said I think I have made well over 250 lbs of Pastrami to reach these new numbers (explains waistline too). Drum roll please... <b><span style="color: yellow;"><i>142 f for 40-44 hours</i></span></b>. Ta-da..... The lower temp ( 148 vs. 142 f) and the lesser time (48 vs. max 40-44 hrs) produces a moister better textured Pastrami. After the long haul in the SV, I shock the Pastrami and refrigerated until I was ready to apply Hot-Smoke. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6krcqDPdRywBrqe8aq60cQzpAC3TFD0f8KNE7EOyz32n_NA9KNpTE53qru8G4c8DWy2QedgxezTp_w3n_3-EiGlSWY1qpvxToogc9l_55i47EBErCL0A-Kox1vg9sF_WcReHiWPjtbtcS/s1600/IMG_1204.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6krcqDPdRywBrqe8aq60cQzpAC3TFD0f8KNE7EOyz32n_NA9KNpTE53qru8G4c8DWy2QedgxezTp_w3n_3-EiGlSWY1qpvxToogc9l_55i47EBErCL0A-Kox1vg9sF_WcReHiWPjtbtcS/s400/IMG_1204.JPG" width="400" /></a><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: trebuchet ms, sans-serif;">Are you still with me? Remove Pastrami from Vac bags and dry off meat a bit. Apply more rub and lots more coarse pepper. I love pepper!! </span><i><span style="color: #fff2cc; font-family: Georgia, Times New Roman, serif;">Note: Sometimes you don't need to apply more rub. I've noticed that the SV-Processing at times does not remove all that much and reapplication is not necessary. </span></i></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbU5s6cfdwk9ZlK7fpfbcXOHM-O86NTYSImDGf-AHwMHOLAdhi6KappFrNCNya_lt-xfmw_DF6WKwW6HDYufaeKDFCUUo3Rjk4enZ9Ir8r_Mcu80u-2RfUuDonpDwsJ_Dapn1pt6f5b1J9/s1600/IMG_1221.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbU5s6cfdwk9ZlK7fpfbcXOHM-O86NTYSImDGf-AHwMHOLAdhi6KappFrNCNya_lt-xfmw_DF6WKwW6HDYufaeKDFCUUo3Rjk4enZ9Ir8r_Mcu80u-2RfUuDonpDwsJ_Dapn1pt6f5b1J9/s640/IMG_1221.JPG" width="307" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Get the smoker up and running for the Hot-Smoke. The weather was excellent, so I was able to use my Custom Modified Weber Smokey Mountain Smoker. Yes, I am bragging here. If the weather had turned to crap, I would have used my propane smoker, but you can't beat Charcoal and wood. Anyhow, smoke the cold meat at 200-225 f degrees until an internal temp of 142-145 is reached. Do not go above 145 f. Don't forget we SV'd at 142 f. The reason why we start out with cold meat is to delay the meat reaching the final temp of 145 f which allows the meat to stay in the smoker for a longer time. <i><b><span style="color: lime;">(see update at the very bottom).</span></b></i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;"><b>All done!!! Check out that bark. It came out perfect. I had my Mise en place all ready to go which means rye bread and mustard. </b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span> <span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u>What can I say other than it came out great!!!</u></i></b></span><br />
<span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><br /></u></i></b></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><i><u>Note-</u> I am not a fan of cold pastrami, so I always warm the meat up in a pan with a touch of water.</i> </span><br />
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<span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><br /></u></i></b></span> <span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher4.blogspot.com/2017/05/pastrami-again.html" target="_blank">TOP OF THE PAGE</a></u></i></b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com1tag:blogger.com,1999:blog-8502512665258327894.post-38426966190071797772017-05-07T21:55:00.000-07:002018-03-10T15:30:21.963-08:00Buffalo Tongstrami aka "Pastrami"<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvIiEb7h9Ui1IxIZMUq4LHN3-LOnD8FPchNwXfd_qdDJGQn0E7ETEJaWBfkzizYuvpY4NuxCbaVAJCtXynxYg0jPH7s9afT5EZDonsVQf9vhG3ouVeqOZfu7Saeemnu8LDWKSg7YKgEoK/s1600/IMG_0505.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcvIiEb7h9Ui1IxIZMUq4LHN3-LOnD8FPchNwXfd_qdDJGQn0E7ETEJaWBfkzizYuvpY4NuxCbaVAJCtXynxYg0jPH7s9afT5EZDonsVQf9vhG3ouVeqOZfu7Saeemnu8LDWKSg7YKgEoK/s400/IMG_0505.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXPFKD40iwZw2s2VW9s4DX35VtwLJPes83luCoHyE1B68djBZN37hriDZHlFE-P9opWpAKWh669nifmx5bss-W9eZxIJKEbdrhguRH7a2dNOoKOsqppjUvYqIB0i4hVIv3gUhB71kNB0y/s1600/Cow-With-Long-Tongue-Funny-Face.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkXPFKD40iwZw2s2VW9s4DX35VtwLJPes83luCoHyE1B68djBZN37hriDZHlFE-P9opWpAKWh669nifmx5bss-W9eZxIJKEbdrhguRH7a2dNOoKOsqppjUvYqIB0i4hVIv3gUhB71kNB0y/s320/Cow-With-Long-Tongue-Funny-Face.jpg" width="225" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Give me some tongue why don't you. Well she did; figuratively speaking of course. When I was a little boy growing up in NYC Beef Tongue was pretty common in the Jewish culinary community. My <a href="https://en.wiktionary.org/wiki/bubbe" target="_blank">Bubbe</a> ate Tongue often on rye bread with spicy brown mustard. She was a awful cook so I can only assume she sourced the Tongue at some Jewish Deli. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">At some point when I was a little boy (under the age of 10 I think) she tried to make Tongue for dinner. For the life of me I don't know why she would do such as thing. I use to spend a weekend or two a month with my Bubbe and we always ate at <a href="https://www.katzsdelicatessen.com/" target="_blank">Katz</a> deli which was located across the street from where she lived. My Bubbe cooking tongue is like me trying to ski down hill for the first time.....she didn't know what she was doing which was evident by her cooking technique and how she tried to to serve the Tongue. I'm not kidding either. She literally tossed it in a pot of boiling water and after a few dumped it on a serving platter and said dinner. What? Are you freaking kidding me? I don't recall the exact words but I didn't eat the darn thing and she cried. She made no attempt to to disguise what it was nor did she peel off the taste buds. What the hell was she thinking? It had to be the grossest thing I have ever seen in my life.... at least up to that point anyways. Anyhow that was my introduction to Tongue. I'm sure I ate it before but no one told me was it was and it was disguised as something else....I.E Deli meat. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I've been wanting to make Pastrami from Tongue for quite some time but never made any attempt to source it until now. A few weeks ago I was down at my buddies house for a food extravaganza <a href="http://sousvideresources.com/2016/08/27/norm-king-bio-background/" target="_blank">(Norm King)</a> and he made <a href="http://sousvideresources.com/2017/04/03/sous-vide-buffalo-tongue/" target="_blank">Pickled Tongue</a>. It was amazing and I knew then I had to try my hand at making Pastrami from this wonderful piece of meat. Sourcing Tongue is not that easy until I got turned on to <a href="http://www.nickyusa.com/nicky-farms/" target="_blank">Nicky USA</a> by Norm. They source their meat from the NW and sell to high end stores (only in OR) and restaurants in the NW. If your willing to spend $$$ they will ship to their Seattle location and you can pick it up there. A dream come true for me!!! This last weekend I purchased 7 Beef Navels, 2 rack of American Lamb and 1 Buffalo Tongue. Game on!!!! They did not have regular Beef Tongue which is bigger so I got the Buffalo one. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This recipe will not be much different than my <a href="https://kosherdosher4.blogspot.com/p/just-pastrami.html" target="_blank">other pastrami recipes.</a> From the cure to the rub much won't change. Here's a <a href="https://kosherdosher4.blogspot.com/2015/03/rub-cure-for-corned-beef-and-pastrami.html" target="_blank">Link to the Cure and Rub.</a> <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">Link to dry curing notes here.</a></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place Tongue in a clean container. This is where you're going to apply cure and spices. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5V3FQBzkgbqHQZ77jKLK1K9OFIyrAtd8Ci1JfqizpvCW4C_oMRUcAyrCNrPO-ebNZRMXh3wmBoFRR-ov3gpNwQU2WUEq4tJQrYQ0bFiq3RPldRrgtRUkLxmFvT00aqNNr-NtTdZQefkd/s1600/IMG_0510.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglu0UGOLDQYFHRa4O848z_rBQ6JWXWSHae-5G0L7r_1izi1WiMakJaU8osLwi21e2YiThLywLpSFuVYl-hOZOIN_SCZlNH3cGyO2UzNGTIhxp37RvqRW31_SVpOOADRuCXLDszS94H3S7j/s1600/IMG_0509.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglu0UGOLDQYFHRa4O848z_rBQ6JWXWSHae-5G0L7r_1izi1WiMakJaU8osLwi21e2YiThLywLpSFuVYl-hOZOIN_SCZlNH3cGyO2UzNGTIhxp37RvqRW31_SVpOOADRuCXLDszS94H3S7j/s320/IMG_0509.JPG" width="320" /></a><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg5V3FQBzkgbqHQZ77jKLK1K9OFIyrAtd8Ci1JfqizpvCW4C_oMRUcAyrCNrPO-ebNZRMXh3wmBoFRR-ov3gpNwQU2WUEq4tJQrYQ0bFiq3RPldRrgtRUkLxmFvT00aqNNr-NtTdZQefkd/s320/IMG_0510.JPG" width="320" /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtiKjObjrKWQYTeLyyQLfdgU-yZX37HvmnNjjz_miaL-cRyVsKhxlk_fipJVsv0ZtcK8VE2J0NeaX8YMVJK2DZzJIULhR3fH_cwdE0UfOr8VfqSUpGK1WFoyTCBk1pZr-ELamrOkwhR-1/s1600/IMG_0506.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigtiKjObjrKWQYTeLyyQLfdgU-yZX37HvmnNjjz_miaL-cRyVsKhxlk_fipJVsv0ZtcK8VE2J0NeaX8YMVJK2DZzJIULhR3fH_cwdE0UfOr8VfqSUpGK1WFoyTCBk1pZr-ELamrOkwhR-1/s320/IMG_0506.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Get your separate bowls out and start measuring. Put the Salt and cure in their own bowl and mix thoroughly. Take your whole spices and roast them a bit in a dry skillet and grind them up. Combine all the ingredients now except keep Salt and Cure in their separate bowl. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">↞</span></b>Using the Salt and Cure thoroughly coat the Tongue getting it into every nook and cranny. Take the other bowl of spices and coat the Tongue too. <b><span style="color: yellow;">↠</span></b></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">↞</span></b>Vacuum seal the Tongue and refrigerate for at least 12 days. You can go longer if you want. This is an equilibrium cure so you can't over cure.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The Tongue was cured for 15 days. After I removed the Tongue from it's baggy I gave it a good rinse and got it ready for the next step. Tongue will be cold smoked for 10 hours.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i style="background-color: black; color: #cfe2f3; font-size: x-large;"><span style="text-align: start;">"Before </span><a href="https://en.wikipedia.org/wiki/Curing_(food_preservation)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-align: start; text-decoration-line: none;" title="Curing (food preservation)">cured foods</a><span style="text-align: start;"> are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color."</span></i></span><br />
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<span style="color: cyan;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: red;">The Tongue was coated with more Pastrami Rub.</span><span style="color: #444444;"> </span><span style="color: cyan;">Note: the recipe for the rub makes a lot. The Tongue will be covered in the Rub for the cold smoke and the hot smoke. </span></span><span style="color: cyan; font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The Tongue will be cold smoked for 10 hrs.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This picture is what a 10 hour cold smoked Tongue looks like.<b><span style="color: yellow;">↠</span></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1GYggcMA5wli4c2zDW5IDTIAjPlvdbhidoG3f-K-q4bm36iDFrS99yJ_MQUKkLH4B1WMvr9_uwZ1pDA9JA5SztQsfUlAR6vYnEDIINQWHef7XdKHTIBMeVN6_5sATPe-mSyMhu3RrGJv/s1600/IMG_1141.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1GYggcMA5wli4c2zDW5IDTIAjPlvdbhidoG3f-K-q4bm36iDFrS99yJ_MQUKkLH4B1WMvr9_uwZ1pDA9JA5SztQsfUlAR6vYnEDIINQWHef7XdKHTIBMeVN6_5sATPe-mSyMhu3RrGJv/s400/IMG_1141.JPG" width="387" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wJrb6BVZ8pBspmo88cnf2kHIrpQ3_yzrSXsMnbOK0Dm8w_OjGU7x1Qg3dsIrmdSALa0RtXM6b79lBTTkvJQ5wWkqSdvjY-9cLlEu_Ozhjabc7AXrCQlkpa269gV1HDmuB7z3umhrj0Mj/s1600/IMG_1163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wJrb6BVZ8pBspmo88cnf2kHIrpQ3_yzrSXsMnbOK0Dm8w_OjGU7x1Qg3dsIrmdSALa0RtXM6b79lBTTkvJQ5wWkqSdvjY-9cLlEu_Ozhjabc7AXrCQlkpa269gV1HDmuB7z3umhrj0Mj/s400/IMG_1163.JPG" width="300" /></a><span style="font-size: x-large;"><span style="color: yellow; font-family: "verdana" , sans-serif;"><b><br /></b></span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">↞</span>Vacuumed sealed!!! </b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Sous-Vide at <span style="color: cyan;">142 f</span> for <span style="color: cyan;">48 </span>hours.<span style="color: yellow;">↠</span></b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>After the long Jacuzzi ride the Tongue was cold shocked for about 10 minutes. You can't peel a raw Tongue and you can't handle a hot one either.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwOZtPXsJ8FlSfL6tVrs5Gt85vnwViejuSTDPRF4JeyoVdGbOf993gQW4eGJuMgUBmSUEf3qGwdSVBbUcvlU46r1Fr89RiGUi20XbK_HBKn1JP6DqG_hpaNcKqLB0t7K_OKjTs_HwloYf/s1600/IMG_1182.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxwOZtPXsJ8FlSfL6tVrs5Gt85vnwViejuSTDPRF4JeyoVdGbOf993gQW4eGJuMgUBmSUEf3qGwdSVBbUcvlU46r1Fr89RiGUi20XbK_HBKn1JP6DqG_hpaNcKqLB0t7K_OKjTs_HwloYf/s320/IMG_1182.JPG" width="272" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0UezWb27JL43Wj9u_EVTqqbf1e0H2lxKKfliZx3pkOOLrdjfj5BU4BoxU6AjfIO3MHLmnNUmCoilpqf7LMLnXkxRAuUhXVWgzp23B0jI4YUGOCUR3uqgxRK8qt5wI-MDwOmdaoxZfX3U/s1600/IMG_1173.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn0UezWb27JL43Wj9u_EVTqqbf1e0H2lxKKfliZx3pkOOLrdjfj5BU4BoxU6AjfIO3MHLmnNUmCoilpqf7LMLnXkxRAuUhXVWgzp23B0jI4YUGOCUR3uqgxRK8qt5wI-MDwOmdaoxZfX3U/s320/IMG_1173.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-gKIM4-S9wnCZ5IPy8uUIjxX4XZVJcrH8mMSeJGsc6i-bHnEaF2f_AS4q4z5IisEkcXu8H1DgIJi1lMzZyPrgrMjmwwccCbmnkWhAueRxJYwvP5b1BACGnCbaX2yKZXO_zgh7WhbVCDa/s1600/IMG_1176.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl-gKIM4-S9wnCZ5IPy8uUIjxX4XZVJcrH8mMSeJGsc6i-bHnEaF2f_AS4q4z5IisEkcXu8H1DgIJi1lMzZyPrgrMjmwwccCbmnkWhAueRxJYwvP5b1BACGnCbaX2yKZXO_zgh7WhbVCDa/s320/IMG_1176.JPG" width="320" /></a></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Very easy to peel after cooked and cooled slightly. Just make some defined slits trying not to pierce the meat too much and peel away.</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiqVRcDKJBrR4jzGWB3wui98zh-V0LHTFH7vnZa-mvAR3aZ4JTGrkoSjnIxP3lsoBJ6BOSVWB0R8ydA_UdYjaBwNIq8dshwKmpuDNMtKa-hCVcpzXjHsc7jdHuCbO-MJC6ru-5byOkoro/s1600/IMG_1205.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoiqVRcDKJBrR4jzGWB3wui98zh-V0LHTFH7vnZa-mvAR3aZ4JTGrkoSjnIxP3lsoBJ6BOSVWB0R8ydA_UdYjaBwNIq8dshwKmpuDNMtKa-hCVcpzXjHsc7jdHuCbO-MJC6ru-5byOkoro/s640/IMG_1205.JPG" width="640" /></a><span style="font-family: "verdana" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Note: I refrigerated the Tongue over night! You need to refrigerate for at least 12 hours before proceeding. Refrigerating mitigates over cooking during the Hot Smoke. Anyhow after the refrigeration Coat with the rub and more <b>black pepper</b>. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Check out my kick ass modified Weber Smokey Mountain. Anyhow Hot Smoke at 225 f until an internal temp of 142 f is reached. This is the same temp the Tongue was Sous-Vide.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>All done!!! It appears that I hit a homerun. More likely a Grand-Slam. </b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b> Time to Slice!!!</b></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Review- Oh dear God!!! Just absolutely amazing. From the taste to the texture is flawless. I will not change a thing. The fat content is out of this world. This tastes and feels better in the month than a pastrami made with brisket. No pun intended. More gratuitous pictures below. This is what flavor town is all about.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">You notice the little tongue sticking out? This was not on purpose. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher4.blogspot.com/2017/05/buffalo-tongstrami-aka-pastrami.html" target="_blank">Top of the Tongue Page</a></u></i></b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-34402296976145356872017-04-30T21:14:00.002-07:002017-08-27T18:12:37.047-07:00VAM aka Ham-tasting-Veal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvC9hcBjCxD8_s2S50axS4YWqhPF5-3u29e-hcrRrVzBbyXlfXIfC29k9Ir_aXb5c_XdHM9VFnFz7AP-SSrhdOG4nL6uYCM4hkKUv_nxeQCyIrWyLZB47fe6ouf3_hTHUGAaiDSfCpm0u/s1600/IMG_0418.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="185" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwvC9hcBjCxD8_s2S50axS4YWqhPF5-3u29e-hcrRrVzBbyXlfXIfC29k9Ir_aXb5c_XdHM9VFnFz7AP-SSrhdOG4nL6uYCM4hkKUv_nxeQCyIrWyLZB47fe6ouf3_hTHUGAaiDSfCpm0u/s400/IMG_0418.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XgcvGs1mnCbHekoTHc06qgyf-gYXFCHC61UWf1svJBVHZePM6jD1pVhm8YZa0j0_t2ZxDnImKfxIni9poQ4of65ZTEn1vpbqWfJFdagU1zCo6I450CdoZ52QwWdHDgwTjiMlUOtrKKfE/s1600/IMG_0421.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_XgcvGs1mnCbHekoTHc06qgyf-gYXFCHC61UWf1svJBVHZePM6jD1pVhm8YZa0j0_t2ZxDnImKfxIni9poQ4of65ZTEn1vpbqWfJFdagU1zCo6I450CdoZ52QwWdHDgwTjiMlUOtrKKfE/s400/IMG_0421.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I just love cured meats and I'm always trying to come up with different formulas to meet a certain need or want. Most cured meats are made from Pork and since I don't eat treif (<a href="https://en.wikipedia.org/wiki/Kosher_foods" target="_blank">UN-Kosher meat</a>) I was forced to be creative. I came across this big hunk of Veal Breast and thought I could convert this into something cured that tasted like Ham. This cut has all the bones too which will be great for stock. I'm gonna go out on a limb and guess you have never heard of lamb breast let alone came across it at a local supermarket. From time to time I have seen recipes online using Veal Breast but nothing close to what I am about to do. I think I have seen it on a menu at a fancy restaurant once or twice. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">If you're creative you can turn any protein into something cured and make it taste amazing!!! I've only made one other cured meat from Veal which turned out amazing. I was trying to come up with an alternative to Pancetta so I came up with my own version called <a href="https://kosherdosher4.blogspot.com/2014/08/vealcetta.html" target="_blank">Vealcetta</a>. This is an original recipe and if I do say so myself I hit it out of the ballpark. If you <a href="https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=vealcetta" target="_blank">Google Vealcetta</a> all my pics come up and my recipes. To my knowledge no other has ever cured veal using this technique. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">With all that said I had to come up with a name too. All my recipes are crazy and out of the box manifestations so my names have to match my insane thoughts. With that, I named the recipe <b><span style="color: #f4cccc;">VAM</span></b> (wife actually came up with the name....gotta give credit where credit is due). It tastes like Ham so what the heck. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Before we get started let me address the haters or antagonists in the room. I'll keep this short but if you're interested I wrote a short paper on the <i><a href="https://kosherdosher.blogspot.com/2014/06/ethical-objections-to-veal.html" target="_blank">Ethical Objections to Veal</a></i>. Veal is the meat of calves and beef comes from older cattle. Duh.....Veal can be produced from calves of either sex and any breed. Most veal comes form younger males of dairy breeds that are not used for breeding. If there were no veal farms these male calves would be put to death. In a nut shell it's a myth to believe that veal comes from a very young calf. I guess you would have to define young to me because veal is one of the oldest food animals when it goes to market. Boom!!!</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK0Injw-N_Mryf8xkSIum6_BvEnQQSVme6omJFVKyUHkKC9xZE6VputhqpeFqpN4w8qPqENuhqHasfbhZalJewJOuEFLqMrwVMQsTQ7zx0wfQTDFf9nevNWQp2lp4qiEl9W2xe0Gjsmuo/s1600/IMG_0428.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK0Injw-N_Mryf8xkSIum6_BvEnQQSVme6omJFVKyUHkKC9xZE6VputhqpeFqpN4w8qPqENuhqHasfbhZalJewJOuEFLqMrwVMQsTQ7zx0wfQTDFf9nevNWQp2lp4qiEl9W2xe0Gjsmuo/s640/IMG_0428.JPG" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Here we go!!! Out of the plastic wrap and onto the next step. Notice how white and rosy pink the veal seems? I won't give you a tutorial on <a href="https://en.wikipedia.org/wiki/Myoglobin" target="_blank">Myoglobin</a> but suffice it to say because the calf was young (no opportunity to exercise its muscles) and the diet was low in iron this contributed to a rosy pink meat. All of this affects the production of hemoglobin and myoglobin. </span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH8eT0N2bXurL6rxIUDHsoKpbkpJOriZ2T_5SY6Fbzh_FC57r18f7MKBaS0x2hRdQQcQfPsCnFA3whsJ0RYohi4fQgdlkrp9ibEH_y1zOWYnOwD8Q9zF_buH0E7YbRQqCkEjf1OY4Fd4K/s1600/IMG_0429.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVH8eT0N2bXurL6rxIUDHsoKpbkpJOriZ2T_5SY6Fbzh_FC57r18f7MKBaS0x2hRdQQcQfPsCnFA3whsJ0RYohi4fQgdlkrp9ibEH_y1zOWYnOwD8Q9zF_buH0E7YbRQqCkEjf1OY4Fd4K/s400/IMG_0429.JPG" width="400" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxSyHVyXFc4XMoA4ZrxELq1CrnGcjzkk8MJ1lgCQBEUKIFgLEe55blnjWekNrfOWJLtOF7g0wFBGTFBTIzR9Anw5z-tRW8Fh7upSX1KEloYC-hynLcmKj55Bh6k3_Yuwd5B6wkwESVUWK/s1600/IMG_0434.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxSyHVyXFc4XMoA4ZrxELq1CrnGcjzkk8MJ1lgCQBEUKIFgLEe55blnjWekNrfOWJLtOF7g0wFBGTFBTIzR9Anw5z-tRW8Fh7upSX1KEloYC-hynLcmKj55Bh6k3_Yuwd5B6wkwESVUWK/s400/IMG_0434.JPG" width="400" /></a> <span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">It all starts with a very sharp boning knife. You have to guide your knife along the bones staying very close all the while separating the meat from the bones. Easier said than done. Be very careful not to tear the meat!!</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done!!! I did an amazing job. That chunk of meat in the upper left corner came off the top side. I think that's the brisket. The other portion is the belly.....maybe. The grain runs in several directions so who knows. Saving the bones for stock.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Some close up shots!!😏</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Let's talk a moment about the recipe. I concocted this thing out of thin air. I am very familiar with these ingredients so putting it together was very easy. I did a lot of tasting along the way too. I used three different sugars because each one has attributes I enjoy. <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">For my Dry Cure Notes Click HERE. </a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First of all you want a very good scale that can measure minute weight. Measuring out the right amount of Cure is important. That number you're looking at is 9.5 grams. To give you an idea how precise this is the equivalent in ounces is </span><span style="text-align: center;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">0.335103. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Measure out all the ingredients. Separate the Salt and cure in one bowl, whole spices in an other, the remaining ones in their own bowl. Heat whole spices in a dry skillet and grind up using a spice grinder. Combine the ground up spices with the other ones keeping salt and cure in their own bowl. Make sure to thoroughly mix up the salt and cure in the bowl. Apply Salt/cure mixture to meat getting it into every nook and cranny. <span style="text-align: left;">Apply the rest of ingredients to veal again rubbing them into every nook and cranny. Make sure you check the bottom of container too. It's very important that all the salt and cure make it onto the meat. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After 10 days I decided that the veal had sufficiently cured. This veal belly is very thin so using the simple curing rule of thumb.... 1/4 inch a day this baby is cured. I rinsed off the veal and gave it a quick dry with paper towel. Take a look at the bottom of the picture.... that extra meat will be glued on using Transglutaminase. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Just some pictures of both sides of the belly.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Taking a look at it rolled up to see what it looked like. I am going to have to trim this baby up.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ends cut off and will be glue back in....</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv_hlpyGnM428hPj0-MFV8bnIs1NjWP_jamI3Vm6SIlJbEuVXICtZJrAW1YiZ7RQgBN0RYzE7BbEJVREFjtdjI_8Y0N6lcTZwanPMFOK1uDrorwMkit4c1W0iAEUiOYZWcBZrOCWl2mda/s1600/IMG_0786.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTv_hlpyGnM428hPj0-MFV8bnIs1NjWP_jamI3Vm6SIlJbEuVXICtZJrAW1YiZ7RQgBN0RYzE7BbEJVREFjtdjI_8Y0N6lcTZwanPMFOK1uDrorwMkit4c1W0iAEUiOYZWcBZrOCWl2mda/s320/IMG_0786.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><span style="color: yellow;">↞↞↞</span>End pieces.......</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><i><b>Look at that fat!!!</b><span style="color: yellow;"><b>↠↠↠</b></span></i></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7L7LYnsbFviBw7P-akVhyBtNcz46or85TXQvc0LTNmHzX0mDGjYigQ9Ai5pLvAo5k4C9YnOATwKOIkw06mXaGynwrR5WrW00TTE2mXo03AyCGKm3rzAOgWYnZKwj2rIyfqxtwmk3ZqicL/s1600/IMG_0795.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7L7LYnsbFviBw7P-akVhyBtNcz46or85TXQvc0LTNmHzX0mDGjYigQ9Ai5pLvAo5k4C9YnOATwKOIkw06mXaGynwrR5WrW00TTE2mXo03AyCGKm3rzAOgWYnZKwj2rIyfqxtwmk3ZqicL/s640/IMG_0795.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now I need to figure out how to piece this thing together....it's a meat puzzle. I took the extra end pieces and the other section of meat and placed them strategically in the belly. The goal is to roll this baby up into a perfect cylinder. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXnZ4vaka__TmCesqnE5O_Oe1aXyXcSgoRNvqFqs8hJ727gW_Zuw5JdSGwPPNBVLg4xekvw6kvri8T8tUgM2ti0Fevrk0eLBgvotHhmozqZRXiBNUF3FoDjK-BrePUmbchr7Aw50Evuc2/s1600/IMG_0796.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="244" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPXnZ4vaka__TmCesqnE5O_Oe1aXyXcSgoRNvqFqs8hJ727gW_Zuw5JdSGwPPNBVLg4xekvw6kvri8T8tUgM2ti0Fevrk0eLBgvotHhmozqZRXiBNUF3FoDjK-BrePUmbchr7Aw50Evuc2/s640/IMG_0796.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After several meat stacks and configurations I got the puzzle pieces to fit together. Here's the preliminary cylinder picture. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07xqhvMArwNhFeqfxZl3tX0pys6XOx690Ljal_HuzMtzre2H1NjScjwzlRbabOyvUU-IPw_Ci-e_qAJdemdrg6czKeJ1fBD8591aIBCINfatMHsXH0nx_9d-F9QCoEtZi3Z1hIcJPC8QU/s1600/IMG_0800.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07xqhvMArwNhFeqfxZl3tX0pys6XOx690Ljal_HuzMtzre2H1NjScjwzlRbabOyvUU-IPw_Ci-e_qAJdemdrg6czKeJ1fBD8591aIBCINfatMHsXH0nx_9d-F9QCoEtZi3Z1hIcJPC8QU/s640/IMG_0800.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="color: yellow;"><b>↞</b></span>Unrolled and placed on 24 inch plastic wrap. I'm gonna use the plastic wrap to secure the cylinder. The veal will be rolled up extremely tight. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuQiRtJrP152Iqxv4kJImCCbE2WTZzxH8CPriKoTl_ly_zD9DXXQjy1ia2zm5GmmKbtDRb18ap9ns36I2gOW_TdWbZ5oyKSqVdoezUuJmT_r5v_Wdvx7S7FzMWcftd25-ORbL5LBOMZHl/s1600/IMG_0803.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRuQiRtJrP152Iqxv4kJImCCbE2WTZzxH8CPriKoTl_ly_zD9DXXQjy1ia2zm5GmmKbtDRb18ap9ns36I2gOW_TdWbZ5oyKSqVdoezUuJmT_r5v_Wdvx7S7FzMWcftd25-ORbL5LBOMZHl/s640/IMG_0803.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Every nook and<b><span style="color: yellow;"> </span></b>cranny covered in </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Transglutaminase aka Meat Glue. After the veal is rolled up it will need to sit for about 24 hours for the proteins to meld together <span style="color: yellow;"><b>↣</b></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Fjet-a2aXjNBICbsyF3dGV2wsYizCBpuhmUj5ahsTDsUVjzXuYYeRxvgor7ydvjU9Yu84Lf46nQE5kvonmaDMaunUU_3GmgJBBw82cw79VbKlmgfAn-j9uuCynUSC2vrEdDJuIVZ8BsM/s1600/IMG_0813.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Fjet-a2aXjNBICbsyF3dGV2wsYizCBpuhmUj5ahsTDsUVjzXuYYeRxvgor7ydvjU9Yu84Lf46nQE5kvonmaDMaunUU_3GmgJBBw82cw79VbKlmgfAn-j9uuCynUSC2vrEdDJuIVZ8BsM/s640/IMG_0813.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Wrapped in plastic wrap. I am guessing it was rolled 40 X to create an extremely tight cylinder. Ends tied off with twine.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMpVOizZ1K67_JezVZPNXEoRF3PdQtXHvzm7FLjBD11RkO5mGvNXwctdmrjzcMgEQVc5cNh20FmCs5mTihcULwEtKyi9-HjD8KPPDcUj7vW3ckL6XtdPpIxFU9xysC4KcV-rwrBREUOBR/s1600/IMG_0820.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLMpVOizZ1K67_JezVZPNXEoRF3PdQtXHvzm7FLjBD11RkO5mGvNXwctdmrjzcMgEQVc5cNh20FmCs5mTihcULwEtKyi9-HjD8KPPDcUj7vW3ckL6XtdPpIxFU9xysC4KcV-rwrBREUOBR/s640/IMG_0820.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Double vacuumed sealed.!!! The Veal will be Sous-Vide at 142 ℱ degrees for 10 hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cE3phE4tO-TLrp1hbwzuMan-iJERJI4LAn6Sd57G5NjeUOQlF-9rpPZfDx4ya5Gd-cpc64IGfMuayP4jQ2TnwI0Eei95bn4oeW5yIngRihG06Sjtlfoamy38ge0HylZCpw5ZH1kdCSn_/s1600/IMG_0842.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cE3phE4tO-TLrp1hbwzuMan-iJERJI4LAn6Sd57G5NjeUOQlF-9rpPZfDx4ya5Gd-cpc64IGfMuayP4jQ2TnwI0Eei95bn4oeW5yIngRihG06Sjtlfoamy38ge0HylZCpw5ZH1kdCSn_/s640/IMG_0842.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the 10 hour long bath I submerged the Veal into an ice bath and refrigerated overnight. It needed to be cold before proceeding to the next step. It's easier to work with cold meat than warm and also mitigates over cooking while smoking. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMbXQeEsp4hB8MY2fUj1V6UTLqPI9bwxHuurrdm610W6B5u2ZTdPky5SaasqmlM00UN6NHickK0GKbWL8lEKPCIDPxaGfCkRwyGMPckj7aoFPGlWd8BHxIx73CG177Gh5wuLPlEg9fuZO/s1600/IMG_0848.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMbXQeEsp4hB8MY2fUj1V6UTLqPI9bwxHuurrdm610W6B5u2ZTdPky5SaasqmlM00UN6NHickK0GKbWL8lEKPCIDPxaGfCkRwyGMPckj7aoFPGlWd8BHxIx73CG177Gh5wuLPlEg9fuZO/s640/IMG_0848.JPG" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Using butcher's twine and a butcher's knot secure Veal. You're going to be hanging this baby vertically so make sure it's very secure.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Brush on the Bourbon!!!! Yea it's going to be great. The Bourbon will moisten the Veal and make it easier for the spices to adhere. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I coated the Veal with a combo of white pepper, coriander, Allspice</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> and Demerara</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Sugar. I didn't measure. It was an afterthought</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">. Almost equal parts of the first two ingredients and about 5% percent worth of Allspice and sugar to taste. keep tasting and adjust from there.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Smoked with Apple at 225 until internal temp of 142 f was reached. Before and after pictures.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEf6zVyzV0BIsv34IvJllQtR1CpnNNJEHzD45V66hMYpDx4HuNiXeifQqFFn0yf4-QetxP4YVFJzsX6h4q9r4nX7oyJWVxsT0km1CbebmYuElLOTwvvQlNI_guCbU-UjAL9WIrik2QCf0/s1600/IMG_0904.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUEf6zVyzV0BIsv34IvJllQtR1CpnNNJEHzD45V66hMYpDx4HuNiXeifQqFFn0yf4-QetxP4YVFJzsX6h4q9r4nX7oyJWVxsT0km1CbebmYuElLOTwvvQlNI_guCbU-UjAL9WIrik2QCf0/s400/IMG_0904.JPG" width="191" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N0M_1Km6kTk-tAxTt1EdCUZK3T3BOrQvdeOE2112C5XvaFJu-Sx_GQ0-SuTziHPB501rQRadJ-PnRjxPeGgTTy3UBLMeSNm8PxzRsxJJAmCTtezV53DEew1JhgFL3o1STq7iuDV9ACI4/s1600/IMG_0900.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0N0M_1Km6kTk-tAxTt1EdCUZK3T3BOrQvdeOE2112C5XvaFJu-Sx_GQ0-SuTziHPB501rQRadJ-PnRjxPeGgTTy3UBLMeSNm8PxzRsxJJAmCTtezV53DEew1JhgFL3o1STq7iuDV9ACI4/s640/IMG_0900.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All DONE!!!</span></div>
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<span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I placed Veal in parchment paper and surrounded it with Blue Ice to cool rapidly. </span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;">The Veal was refrigerated overnight before slicing.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;"> </span></div>
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<span style="color: yellow; font-family: "verdana" , sans-serif; font-size: x-large;"><b><i>REVIEW- </i></b>It was a grand slam. Everything about it was perfect. It tasted like Ham. Last time I ate Treif was over 17 years ago and this was certainly reminiscent of that time in my life. I won't change a thing except maybe to measure and define how much rub to use. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u>GRATUITOUS PICTURES BELOW</u></i></b></span></div>
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<span style="font-size: x-large;">I sliced these extra thin...........amazing!!!!! </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher4.blogspot.com/2017/04/vam-aka-veal-tasting-ham.html" target="_blank">TOP OF THE BREAST</a></u></i></b></span></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-64252737526196204512017-04-06T01:30:00.002-07:002017-11-12T20:01:19.144-08:00Jalapeno Coffee Bacon Revised<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is my revised version of my <a href="https://kosherdosher4.blogspot.com/2017/03/jalapeno-coffee-bacon.html" target="_blank">Jalapeno Coffee Bacon</a>. The original version had no coffee taste and only a hint of Jalapeno. The taste was great and everyone loved the bacon but my culinary goals were not achieved. Hopefully this revised version will hit the mark. Let's hope these new techniques don't over power the bacon. In this post I will give a quick outline and for more details click the link above. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUekZs5wrnJgzgK7fyUhQUcXn8RMxcMPSIQW4oS3-Hsly6aMMltHdnbN0H-FExHu_YPe5kbXip0hRJjPvOK94eXFhEOqr8sZuvv0pA6gTtkZVjrwsMiWgHkF1u003FTLEHBwph-0OIpzI/s1600/IMG_9995.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtUekZs5wrnJgzgK7fyUhQUcXn8RMxcMPSIQW4oS3-Hsly6aMMltHdnbN0H-FExHu_YPe5kbXip0hRJjPvOK94eXFhEOqr8sZuvv0pA6gTtkZVjrwsMiWgHkF1u003FTLEHBwph-0OIpzI/s400/IMG_9995.JPG" width="400" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAzlw-B7qVAkpKopWFzMsqhslJNUBSp8DGBLZPZgLSFK1SZOoPuPhmhvzc33jHm5Bu4ka8FR8sxqdNMQuATHPMfWN0iBsp3jEk0K-v97LfLX6hUegWh3jOl6dT3L8AOYVv3p45zhgclUp/s1600/IMG_0001.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPAzlw-B7qVAkpKopWFzMsqhslJNUBSp8DGBLZPZgLSFK1SZOoPuPhmhvzc33jHm5Bu4ka8FR8sxqdNMQuATHPMfWN0iBsp3jEk0K-v97LfLX6hUegWh3jOl6dT3L8AOYVv3p45zhgclUp/s320/IMG_0001.JPG" width="296" /></a><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Personal preference of course so I only went with 4 jalapeno's. I used a whole pot of french press coffee and combined. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdRsqTiaA3_3JiazzmmzGuUWoom1jIiWibZUC1YSquQkXCdoiHJwoqELjHvGtlKDExKn0-0Soj2hpt8dQOkDaEJk4pm1b72MVfNBB1yFvXX32UO9RAfRDmojmMRwySxtFzLpyUPXuLDTd/s1600/IMG_0006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSdRsqTiaA3_3JiazzmmzGuUWoom1jIiWibZUC1YSquQkXCdoiHJwoqELjHvGtlKDExKn0-0Soj2hpt8dQOkDaEJk4pm1b72MVfNBB1yFvXX32UO9RAfRDmojmMRwySxtFzLpyUPXuLDTd/s400/IMG_0006.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3FKaILqhmmgXpAD6bJEEj0gcyat3LvwVUEO5H_-dh-6B3JjWYE3CAQ32iPJa5OcYbn8K6rAZzD0pX9Br5fRQ4Pxsnb6OVJjX_b2sVBtdJTlkxjpyie2OWBJym0-g2oCy9oq1gi_wiOWz/s1600/IMG_0004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3FKaILqhmmgXpAD6bJEEj0gcyat3LvwVUEO5H_-dh-6B3JjWYE3CAQ32iPJa5OcYbn8K6rAZzD0pX9Br5fRQ4Pxsnb6OVJjX_b2sVBtdJTlkxjpyie2OWBJym0-g2oCy9oq1gi_wiOWz/s400/IMG_0004.JPG" width="400" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place all ingredients in your favorite blender (mine is the vitamix) and blend away. I strained the coffee chili mixture several times. Twice through a sieve and once through cheese cloth and sieve. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJG7q78v1CG0Eu9PI9WURc5vVVgkkDt3ubGJk31Chzx1QvwttKH83rq7rsrhzmpeemi-NtjUZJtHhyphenhyphenlzfy6mu5NXesiROqpsKXPqXKksQmokBYYbV5ZkJcyb3sMqd17k9iGpDTmqwTd37J/s1600/IMG_0009.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJG7q78v1CG0Eu9PI9WURc5vVVgkkDt3ubGJk31Chzx1QvwttKH83rq7rsrhzmpeemi-NtjUZJtHhyphenhyphenlzfy6mu5NXesiROqpsKXPqXKksQmokBYYbV5ZkJcyb3sMqd17k9iGpDTmqwTd37J/s320/IMG_0009.JPG" width="320" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is my contraption I used to inject the bacon. My favorite needle for this </span><span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">application has multiple holes along the shaft. </span></span></div>
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<span style="text-align: left;"><span style="color: orange; font-family: "verdana" , sans-serif; font-size: x-large;">NOTE: Make sure the above mixture is cool before you inject. In fact you could do this several hours ahead or a day or two which ever is convenient. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGIsllCHOp-ZWLgXYRhF0YnbFOzh6cI25Fc9GQPodHKs9SIHiJduTgXhcTAavBTFIHQWODKrnQZQZTTGhdWf6iZmIyiNVnEvXFs9Ppawr6QP0jz7nyJPDUoOYvjDOtZnU-2lhlJUnU8NV/s1600/IMG_0013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYGIsllCHOp-ZWLgXYRhF0YnbFOzh6cI25Fc9GQPodHKs9SIHiJduTgXhcTAavBTFIHQWODKrnQZQZTTGhdWf6iZmIyiNVnEvXFs9Ppawr6QP0jz7nyJPDUoOYvjDOtZnU-2lhlJUnU8NV/s400/IMG_0013.JPG" width="157" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoysLZ5bVIbHrmmBMn1NJX6A5c40unXgEf7hej1PKYDi4XA6G_yyStvdFDKz5RaxcrP2hifbDQILEvaBVxIeriq9DBsgmvK1MYJzn5-M_C0JJtjeeNYI7vGBNmDQ6fuao16yyLzfl2UxGl/s1600/IMG_0018.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoysLZ5bVIbHrmmBMn1NJX6A5c40unXgEf7hej1PKYDi4XA6G_yyStvdFDKz5RaxcrP2hifbDQILEvaBVxIeriq9DBsgmvK1MYJzn5-M_C0JJtjeeNYI7vGBNmDQ6fuao16yyLzfl2UxGl/s640/IMG_0018.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Inject as much or as little as you want but make sure it's evenly distributed. I injected into the sides and the bottom and the top.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHDxTTrbXz0_l4LbekkAYudFK62G38Xf-9q8a4xeXj0sqTmocoQ6st5Ykz0VuSfLzbc_BxTjbGo0S4FtsFkeybzxOIt-xE7oTRo_A-vrOtg-eteCbrK4ilidUNNFtL8zAHvw4xStYYyhk/s1600/IMG_0329.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="337" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfHDxTTrbXz0_l4LbekkAYudFK62G38Xf-9q8a4xeXj0sqTmocoQ6st5Ykz0VuSfLzbc_BxTjbGo0S4FtsFkeybzxOIt-xE7oTRo_A-vrOtg-eteCbrK4ilidUNNFtL8zAHvw4xStYYyhk/s640/IMG_0329.JPG" width="640" /></a></div>
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<b style="font-family: Verdana, sans-serif; font-size: xx-large;">Beef Navel </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mfXfoLWrT1yd1ewaKZ23Ob_unzzg6NaXodTgkzVaL2pOaD9jtrmXolXrETfieXGG1OI6a5lt974VGZXAOaalnpGeSo4OgYvlOQaKJZr6CvsZKY8S4tKPPa193eXKSwKx-Wv-nViyBP8i/s1600/IMG_9606.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7mfXfoLWrT1yd1ewaKZ23Ob_unzzg6NaXodTgkzVaL2pOaD9jtrmXolXrETfieXGG1OI6a5lt974VGZXAOaalnpGeSo4OgYvlOQaKJZr6CvsZKY8S4tKPPa193eXKSwKx-Wv-nViyBP8i/s640/IMG_9606.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuo3gbhiAPfanhrlWIPRG1h9XK4VTrZOsK7hIx5R5EQzxOH6Rkl0egK9fjrJabNGNth_mLy3jnLOfcabz1-cJ7rdUyAxi1NV72TgN10thMjHpYOlhCd0WkKWF8RSow1uxho8c9Nh7KmM3e/s1600/IMG_9609.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuo3gbhiAPfanhrlWIPRG1h9XK4VTrZOsK7hIx5R5EQzxOH6Rkl0egK9fjrJabNGNth_mLy3jnLOfcabz1-cJ7rdUyAxi1NV72TgN10thMjHpYOlhCd0WkKWF8RSow1uxho8c9Nh7KmM3e/s640/IMG_9609.JPG" width="640" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROGhKGElEcqDxXI08jAUi8Dxdsso-FwhYirNITAJAc0ITKtKxQziRNp5IiAqcMLPIypSuWfkCHkaD1Zh0E9l4GZ6MbRuw0Rau-B7i49PxVBnMioTrbNdUK09asQYTRlg1SXGQH27H1hJv/s1600/IMG_0024.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROGhKGElEcqDxXI08jAUi8Dxdsso-FwhYirNITAJAc0ITKtKxQziRNp5IiAqcMLPIypSuWfkCHkaD1Zh0E9l4GZ6MbRuw0Rau-B7i49PxVBnMioTrbNdUK09asQYTRlg1SXGQH27H1hJv/s640/IMG_0024.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: left;"></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEofS-XKvz34i-LNkOz8Tbj-PUSoPvY6mp-kbQHnKdgk07IWt5H-E6g9JL6NHCTe-JEzgHxsVS24FsfrBDT_ewLX4oc_82IziL7j17cDeTzFRhvKcBADs96WkHmWs4HIcR5VFdTxAadc1/s1600/IMG_0029.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEofS-XKvz34i-LNkOz8Tbj-PUSoPvY6mp-kbQHnKdgk07IWt5H-E6g9JL6NHCTe-JEzgHxsVS24FsfrBDT_ewLX4oc_82IziL7j17cDeTzFRhvKcBADs96WkHmWs4HIcR5VFdTxAadc1/s640/IMG_0029.JPG" width="640" /></a></div>
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<span style="text-align: left;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place Navel inside a very large vacuum bag or what ever you have and toss in the Maple sauce (note: in this one there is (Note: There is no fresh jalapenos added to the maple syrup like version one). Make sure to distribute it all around the Navel. Vacuum seal and place in refrigerator. It will cure for a total of 21 days. Over the course of the 21 day cure you will turn bag over everyday. I sometimes do it every 12 hours making sure I massage the meat too. </span></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Well it's been 21 days exactly and the bacon is ready for the next step. Bacon removed from Vac Seal home and rinsed thoroughly under cold water and paper toweled dried.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><i style="background-color: black; color: #cfe2f3; font-family: "trebuchet ms", sans-serif; font-size: x-large;"><span style="text-align: start;">"Before </span><a href="https://en.wikipedia.org/wiki/Curing_(food_preservation)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-align: start; text-decoration-line: none;" title="Curing (food preservation)">cured foods</a><span style="text-align: start;"> are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color."</span></i></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">HELLO JALAPENO!!!! GREAT STUFF!!! </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Bacon covered in </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Coarse </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Ground Coffee, Jalapeno Powder, Black Pepper, and Maple Sugar. How much is up to you. I wanted to create a drier skin/pellicle before the smoke so I place a little fan off to the side for 90 minutes. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Cold smoked for 16 hours exactly. Since I did not use Smoked black pepper I went a little longer. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">Gratuitous Pictures and review at bottom. </span> </b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Review- Very tasty!!! Another exceptional Bacon. So question before us is whether or not the injection made a difference. Yes injecting the bacon with coffee and jalapeno made a difference but not a huge one. Yes the bacon tasted outstanding and there was a little heat and a very mild coffee taste but was it significant? You had to know there was coffee in the dang thing to know it was there. Contrasting the first one with the second one I prefer the second one but the taste difference was not significant. If you really want heat and a coffee taste in the bacon you will have to coat each bacon strip. If you drink a cup of coffee while eating the bacon it will help too. It was a waste of good coffee if you ask me. Coffee did not play a significant role in this bacon.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher4.blogspot.com/2017/04/jalapeno-coffee-bacon-revised.html" target="_blank">TOP OF THE BACON</a></u></i></b></span><br />
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-39673394003092820192017-03-05T17:23:00.002-08:002017-11-12T20:05:47.874-08:00Jalapeno Coffee Bacon<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Just another crazy and unconventional Bacon recipe from yours truly. At the time of this writing the bacon is in the process of being cured. The bacon is in it's first few days of a 21 day cure. It's noteworthy to point out that I write these posts before the actual product is complete. I think it's plausible for me to be somewhat unbiased at least initially while I record what I do/did to actually create a new recipe.</span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">For all I know this new Bacon could end up tasting like crap. That's what so fun about writing these posts because I get to write about something that I have yet to taste. Good or bad I will post this recipe and give a honest review down below. So I was thinking since I love all the ingredients separately why not combine them all and see what happens. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Lets be honest here a Jalapeno Coffee Bacon does not sound all that appealing.</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> If it's a bust than it's a bust but if it tastes good........</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow this is my standard Bacon recipe. My notes on curing and how to do the math calculations can be found <a href="https://kosherdosher4.blogspot.com/2015/05/maple-bacon-recipe.html">HERE. </a> </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="text-align: center;">This is an optional ingredient called </span><a href="https://www.waltonsinc.com/bacon-taste-booster" style="text-align: center;" target="_blank">Bacon Taste Booster </a><span style="text-align: center;">which increases the Bacon Flavor. Just add .38% to the Salt and Cure #1 and rub into your Belly. I now use this Bacon Booster all the time. </span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large; text-align: center;">For this new recipe which includes which includes Jalapeno and Coffee add the following. 1.5% of coarse coffee based on the weight of the Navel I.E if Navel weights 5000 grams add 75 grams. 5000 grams X 1.5% = 75 grams. Add one Jalapeno for every 2 lbs of Bacon. Add more or less it's up to you. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Take stems off Jalapeno and puree in food processor. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Toss in the now processed Jalapeno in Maple Syrup.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Start out with Beef Navel one of my favorite cuts for Bacon. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is my baby all wrapped up in its plastic home.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place Navel in large container. Combine Salt, Cure #1 and Bacon Booster and rub into meat. Get the cure into every nook and cranny.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now take the other bowl that contains the </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Brown Sugar, Maple Sugar, Dextrose and Coffee and rub into every nook and cranny of the Navel. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Place Navel inside a very large vacuum bag or what ever you have and toss in the Jalapeno Maple sauce. Make sure to distribute it all around the Navel. Vacuum seal and place in refrigerator. It will cure for a total of 21 days. Over the course of the 21 day cure you will turn bag over everyday. I sometimes do it every 12 hours making sure I massage the meat too. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Well it's been 21 days exactly and the bacon is ready for the next step. Bacon removed from Vac Seal home and rinsed thoroughly under cold water and paper toweled dried.</span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><i style="background-color: black; color: #cfe2f3; font-family: "trebuchet ms", sans-serif; font-size: x-large;"><span style="text-align: start;">"Before </span><a href="https://en.wikipedia.org/wiki/Curing_(food_preservation)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-align: start; text-decoration-line: none;" title="Curing (food preservation)">cured foods</a><span style="text-align: start;"> are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color."</span></i></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Bacon covered in </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Coarse </span><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Ground Coffee, Jalapeno Powder, Smoked Black Pepper, and Maple Sugar. I used smoked black pepper because I had it on hand. How much is up to you. I wanted to create a drier skin/pellicle before the smoke so I place a little fan off to the side for 90 minutes. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Cold smoked for 9 hours exactly. I like to cold smoke anywhere from 9-12 hours. Since I used Smoked black pepper I went with only 9 hours.</span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><span style="color: yellow;">Gratuitous Pictures and review at bottom. </span> </b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Review- It tasted yummy. Overall delicious!! Very very mild coffee and jalapeno taste. Only slight undertones of jalapeno. A little heat in the beginning and at the end. In a nutshell I got to third base but it was a far cry from a grand slam. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Next time- I am going to inject the bacon with a a coffee and jalapeno mixture. The coffee will be brewed normally and I will puree jalapeno and simmer both for a while. I will than strain through cheese cloth and inject mixture into Navel. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><a href="https://kosherdosher4.blogspot.com/2017/04/jalapeno-coffee-bacon-revised.html" target="_blank">Revised version HERE</a></span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b><i><u><a href="https://kosherdosher4.blogspot.com/2017/03/jalapeno-coffee-bacon.html" target="_blank">TOP OF THE PAGE</a></u></i></b></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-70072258859576836122016-10-03T15:08:00.000-07:002016-10-03T15:08:37.303-07:00Tatonka Dust Jerky<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">Just another easy Jerky recipe. I visit a lot of forums and everyone raves about this <a href="http://www.owensbbq.com/index.html" target="_blank">Tatonka Dust.</a></span></span> <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">I have used this Dust on Steak and Burgers so I thought why not Jerky!!! Anyhow it came out great!!! Simple recipe that extremely easy to put together. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">This is enough for 5 lbs.</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">1/2 Cup of Soy Sauce ( I used lite Soy)</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">1/2 Cup of Worcestershire Sauce </span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">2/3 Cup of Brown Sugar</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">.25 % of Cure # 1 ( 5 lbs = 2267.96 Grams X .25% = 5.7 Grams)</span></span><br />
<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">1/8 of Cup of Tatonka Dust (and mo<span style="font-family: "trebuchet ms" , sans-serif;">re for later)</span></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;"> 5 lbs of Top Round trimmed <span style="font-family: "trebuchet ms" , sans-serif;">o<span style="font-family: "trebuchet ms" , sans-serif;">f fat.</span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Partially <span style="font-family: "trebuchet ms" , sans-serif;">freeze</span> meat. U<span style="font-family: "trebuchet ms" , sans-serif;">sing a <span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;">D<span style="font-family: "trebuchet ms" , sans-serif;">ELI <span style="font-family: "trebuchet ms" , sans-serif;">Slicer</span></span> or <span style="font-family: "trebuchet ms" , sans-serif;">a <span style="font-family: "trebuchet ms" , sans-serif;">very sharp kn<span style="font-family: "trebuchet ms" , sans-serif;">ife slice<span style="font-family: "trebuchet ms" , sans-serif;"> to desired thickness.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Combine all the ingredients in a mixing bowl and mix thoroughly and apply to meat. Over the next 36-48 hours you will overhaul meat several times. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQDF9FSOHvffl7UFj7E6duIbjXmz82MNJjwnd9FyWj1D6ke9JyRP-0rqhiNoR0AyGOvM7OUZOhUrzye2E8zmKD2A6E4xrnxhYMtn7VFfLE8cn1lEKE8KIgf8ygdDj0TvYNdDO_X8lKkV9/s1600/IMG_7964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQDF9FSOHvffl7UFj7E6duIbjXmz82MNJjwnd9FyWj1D6ke9JyRP-0rqhiNoR0AyGOvM7OUZOhUrzye2E8zmKD2A6E4xrnxhYMtn7VFfLE8cn1lEKE8KIgf8ygdDj0TvYNdDO_X8lKkV9/s1600/IMG_7964.JPG" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Place meat on Jerky Racks and sprinkle on more Tatonka Dust.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEScVRiA-W8t3tFdABs3kvNnWzm8ZGPGEZCQV_UFp_Y8qEZ2DwaNswyWvi2ft0izRUV55rlFJYgugSMkdsRfYNGIGQa2qrRy6BoTWT9AqsnicxTXQ-Azc-ktwckduMFyugGkHShhVRrld/s1600/B683B_zoom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHEScVRiA-W8t3tFdABs3kvNnWzm8ZGPGEZCQV_UFp_Y8qEZ2DwaNswyWvi2ft0izRUV55rlFJYgugSMkdsRfYNGIGQa2qrRy6BoTWT9AqsnicxTXQ-Azc-ktwckduMFyugGkHShhVRrld/s640/B683B_zoom.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Favorite thing to use for this application.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvn03a4bRfzoughxhVlJFi5VRZspoKPoyXqkTcz0It2cRA2UQeLh7dpQvJNoYZHJZH5M6pK7iosj21kTwnRcevkqt45IodOVXUJW0-utQWVAS1yiRRuYY-R3-GZI-CU3N0yS1GFc9gR0g/s1600/IMG_7975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmvn03a4bRfzoughxhVlJFi5VRZspoKPoyXqkTcz0It2cRA2UQeLh7dpQvJNoYZHJZH5M6pK7iosj21kTwnRcevkqt45IodOVXUJW0-utQWVAS1yiRRuYY-R3-GZI-CU3N0yS1GFc9gR0g/s1600/IMG_7975.JPG" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;"> The Jerky was dehydrated using my Excalibur Dehydrator at 145 ƒ˚ for 2 hours and 110 ƒ˚ for 5 hours. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Read about making safe Jerky<a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank"> HERE. </a></span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Thi<span style="font-family: "trebuchet ms" , sans-serif;">s is <span style="font-family: "trebuchet ms" , sans-serif;">how I make Jerky saf<span style="font-family: "trebuchet ms" , sans-serif;">e to eat <a href="https://kosherdosher4.blogspot.com/2016/03/jamaica-sweet-hot-jerky.html" target="_blank">H</a><span style="font-family: "trebuchet ms" , sans-serif;"><a href="https://kosherdosher4.blogspot.com/2016/03/jamaica-sweet-hot-jerky.html" target="_blank">ERE</a>.</span></span></span></span></span></span></div>
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<a href="http://www.excaliburdehydrator.com/" target="_blank"><img alt="http://www.excaliburdehydrator.com/" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMXcIrIdOk9FaBVSRSd2FK3g7hjLd5OOrjNVtIf4L31-lxQkmWPshNyyW6NgqSgJIAQ3xlakl-Gd6PV5vIMPhcZLc2UtEIPcmnDh8-zFZMBgoEgGruEndfyw4bGkh6oG0OpENw9k8TvK4b/s640/exc10el_angled_closed.jpg" width="640" /></a></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-27574575010022049812016-07-18T12:47:00.000-07:002017-11-12T20:04:22.247-08:00Rohan Duckstrami <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-RAf6reT7tNo1vFXhT9fkHZKJZJ-sL3D7x-_8bhyaenXMccS13bxL5ykTVt_AcWDsOISh3LLYXdRRwpAGXSMQPUBu0aPxJQciEewRnQ48FHNWyQsHo6WWCPwYPob6EGgqvumUyYQEIQF/s1600/FDUPA006-1_VA0_SQ.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF-RAf6reT7tNo1vFXhT9fkHZKJZJ-sL3D7x-_8bhyaenXMccS13bxL5ykTVt_AcWDsOISh3LLYXdRRwpAGXSMQPUBu0aPxJQciEewRnQ48FHNWyQsHo6WWCPwYPob6EGgqvumUyYQEIQF/s200/FDUPA006-1_VA0_SQ.jpg" width="200" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">To say that I am well acquainted with Duck Charcuterie would be an understatement. I just love Duck and when transformed into Charcuterie it becomes something special...at least to me it does. Here are just a few of my Duck <a href="https://kosherdosher6.blogspot.com/p/blog-page.html" target="_blank">POSTS</a>. Having made boocoos of Duck Pastrami from the breast I decided to take on the whole Duck by deboning the whole thing and shaping it into a cylinder. I decided to go with <a href="http://www.dartagnan.com/dartagnan-rohan-duck-whole/product/FDUPA006-1.html?cgid=duck&dwvar_FDUPA006-1_freshFrozenWeight=fresh-FDUPA008#start=9" target="_blank">Rohan Duck which is bred specifically for the D'Artagnan Online company.</a> This specific breed of duck is a proprietary hybrid of several breeds and D'Artagnan has the exclusive right to the breed. On their website they describe some culinary attributes for this duck that I found interesting and could possibly work with my version of Duck Pastrami. It's suppose to be mild tasting and when cooked properly the skin crisps up nicely. All these elements will work well with my Pastrami. <i><span style="color: #38761d;"><b>My only concern is the meat to fat ratio</b></span></i>. After deboning the duck I found the ratio a little disappointing. I will postpone my judgement until after the Pastrami is done. I plan on making this again with the <a href="http://www.mapleleaffarms.com/" target="_blank">Pekin Duck from Maple Leaf farms.</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiSGVFXzsJtQrnq6nRojhe2iuNWI6TSyCLey6kiE5ORbFB32Df8DlqhrZoD7dOnoUhE7bK8N4ffjjrVKtH1D8AlusBlDvFHyZyJakeykhZz4VK_upX3ct4MnSdg4C175qDOD59ccAdno6/s1600/13516419_1024284140952312_9210144057722478671_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiSGVFXzsJtQrnq6nRojhe2iuNWI6TSyCLey6kiE5ORbFB32Df8DlqhrZoD7dOnoUhE7bK8N4ffjjrVKtH1D8AlusBlDvFHyZyJakeykhZz4VK_upX3ct4MnSdg4C175qDOD59ccAdno6/s400/13516419_1024284140952312_9210144057722478671_n.jpg" width="296" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Ordering through this company has always been great. If timing is important to you you will not be disappointed in their attention to detail. They're always precise when it comes to dates. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The D'Artagnan company as promised delivered my duck on June 29, 2016. This might not seem all that important but I ordered this Duck exactly 5 weeks earlier to arrive on June 29. Again the attention to detail by this company is amazing. From the packaging to getting it to my door as promised in a specific time frame is awesome. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8l1qe1Z9aCWhpcFzKvMnjd1kMjsFm6yucEpJcFcSC_LCsXjkR_fN7HnObKoSzAf4IzVBhYJZRRmzRsp7peJH00S18-wX7QbeUCoSolXLH5Dzviuc-xtyRPWYXBL-Q-6UguGKAXL1g_eK/s1600/IMG_6402.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8l1qe1Z9aCWhpcFzKvMnjd1kMjsFm6yucEpJcFcSC_LCsXjkR_fN7HnObKoSzAf4IzVBhYJZRRmzRsp7peJH00S18-wX7QbeUCoSolXLH5Dzviuc-xtyRPWYXBL-Q-6UguGKAXL1g_eK/s320/IMG_6402.JPG" width="320" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Time to go to work. Believe it or not this was easier to debone than a Turkey leg and thigh. A while back I made a <a href="https://kosherdosher4.blogspot.com/2016/06/the-laudable-turkey-pastrami.html" target="_blank">Turkey Pastrami using the Leg and Thigh from a Turkey. </a>It came out quite good. The Turkey has those big tendons which are hard to remove (pliers are needed sometimes). Anyhow the plan of attack is to start from the back because I want to keep everything intact. I only have two hands other wise I would have video-taped the whole deboning process. The song<a href="https://www.youtube.com/watch?v=4MNANgFCYpk" target="_blank"> Getting to know you</a>... comes to mind while I was trying to figure how to debone the Duck. I doubt Julie Andrews would approve of this. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5S1YUuWlnATKpGBS5hECS5j7-R-UqGpo4vNIBC4I47XCkbs5BaqSxECfcosutlL26yfKq68omcopGFPTS1x67G5pepiMyE_jvF1zXITB-Jr9QCpgWgAvdLDvwc6JmYV4xJ4oWQ8xkKCSv/s1600/IMG_6406.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5S1YUuWlnATKpGBS5hECS5j7-R-UqGpo4vNIBC4I47XCkbs5BaqSxECfcosutlL26yfKq68omcopGFPTS1x67G5pepiMyE_jvF1zXITB-Jr9QCpgWgAvdLDvwc6JmYV4xJ4oWQ8xkKCSv/s320/IMG_6406.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpg1v61C-HQdNnuWixor-DEXDN2o51gK6TZIu8lUy6I_OKJU7B_tvneejIdNHRO74A2zj70IhIqV7OvYjXBYOVWtGPiT2vCGZ7yOn9kA_uVwCFCBHHFxlz2Ed-jRpUDTeGkITZnjZwEgNm/s1600/IMG_6408.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpg1v61C-HQdNnuWixor-DEXDN2o51gK6TZIu8lUy6I_OKJU7B_tvneejIdNHRO74A2zj70IhIqV7OvYjXBYOVWtGPiT2vCGZ7yOn9kA_uVwCFCBHHFxlz2Ed-jRpUDTeGkITZnjZwEgNm/s320/IMG_6408.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Anyhow here are some pics of the Duck being deboned. Gotta use a very sharp knife. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Not the easiest thing I have ever done and of course there is a learning curve but still easier than a Turkey. The trick is in using an extremely sharp knife. The goal of course is remove the skin/meat from the bones all the while avoiding massive tears on the meat or skin. Easier said than done.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Working the knife around the bones starting on the back ensures that the breast meat will stay intact. Ripping out the spine and rib bones helps you navigate the knife around the breasts. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt7ZV1OVvycs3Ghx8_n0HuzfovpJd66rmrBcba1W5SE7FmHodq2VR37Aoqu79OcKubvfoa0JrMVF2EHWR-24b4m_J8c8TenGvbk8siOmQaMlS1G8ozAFGDZ-xko9b1rLG6xHxNEwuJguM/s1600/IMG_6417.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzt7ZV1OVvycs3Ghx8_n0HuzfovpJd66rmrBcba1W5SE7FmHodq2VR37Aoqu79OcKubvfoa0JrMVF2EHWR-24b4m_J8c8TenGvbk8siOmQaMlS1G8ozAFGDZ-xko9b1rLG6xHxNEwuJguM/s640/IMG_6417.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Having only done this on chicken a few times I did a pretty awesome job with this duck. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done. Don't forget I deboned the legs, thighs and wings to and kept all the meat and skin intact. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8LkbZjreSqpmWM4XW3ERcjUzVdU_tysDN6onOxZU8a5fiY6iSJvUhgVnz6ug0T0E24PeUj5ZDXQ2MtErBUShgKAcYKUvbzNynmD4wORiols2G2fxFLFFobl7Bjv5ld3ZItxmZq-qvGiS/s1600/IMG_6438.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8LkbZjreSqpmWM4XW3ERcjUzVdU_tysDN6onOxZU8a5fiY6iSJvUhgVnz6ug0T0E24PeUj5ZDXQ2MtErBUShgKAcYKUvbzNynmD4wORiols2G2fxFLFFobl7Bjv5ld3ZItxmZq-qvGiS/s640/IMG_6438.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is me experimenting with a cylinder configuration. I could have rolled it several different ways but after a few tosses settled in on one. After it's all cured I will roll with Transglutaminase (meat-gloo) and secure with plastic wrap. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">This is the curing and Rub recipe I will be using for the Pastrami. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">For my Curing notes more info <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">CLICK HERE</a>. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">The first thing I did was measure out all the ingredients and put them in separate bowls. As you can see I used percentages based on meat weight. This makes replicating my recipes very easy. Two of my ingredients make this Pastrami I think very unique.</span><span style="font-family: "verdana" , sans-serif;"> </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">First, I </span><span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">used </span><span style="font-family: "georgia" , "times new roman" , serif;"><a href="http://en.wikipedia.org/wiki/Aframomum_melegueta" target="_blank">Grains of Paradise</a> </span><span style="font-family: "trebuchet ms" , sans-serif;">instead of Black Pepper. Grains of Paradise has a peppery taste with hints of citrus.</span></span></div>
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<span style="font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif;">I also used </span><a href="http://en.wikipedia.org/wiki/Muscovado" target="_blank"><span style="font-family: "georgia" , "times new roman" , serif;">Dark Muscovado Sugar</span></a><span style="font-family: "trebuchet ms" , sans-serif;"> instead of Brown sugar. It's a molasses sugar that is very moist and gets its unique flavor from sugarcane juice. The other ingredients are pretty common. I decided to use a combination of spices that are common with both Beef and duck. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Putting it all together is easy too. Combine the Salt and cure #1 together and coat both sides of the Duck rubbing it into every nook and cranny. Using an electric spice grinder I processed the whole spices and mixed everything together. Thoroughly coated both sides of Duck with this mixture and again getting it into every nook and cranny. Don't forget that you already covered it with the salt and cure combo. That always goes on first. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-family: "verdana" , sans-serif; font-size: x-large;">The technique I use for curing is referred to as </span><span style="font-size: x-large;"><a href="http://curedmeats.blogspot.com/2013/02/equilibrium-cure-vs-excess-salt-cure.html" style="font-family: Verdana, sans-serif;" target="_blank">equilibrium curing</a>.</span><span style="font-family: "verdana" , sans-serif;"><span style="font-size: x-large;"> </span></span></span><span style="font-size: x-large;">Equilibrium curing is using exact amounts needed for the cure. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif;"><span style="font-size: x-large;">Many people use</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> excess salt curing method which is imprecise and not recommended. Excess salt curing is a technique where you cover the meat entirely in salt. </span></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All done. When you're done rubbing down the Duck toss everything in a vacuum sealed bag and place in a refrigerator. I will flip and massage this bag for at least 7 days possibly 8. After this point I will rinse the Duck and use the TG and form into a cylinder.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">It's been about nine days and the time has come to proceed to the next step. Although it was fully cured at 7 days my schedule is/was crazy and I could not get to it hence the advantage of an equilibrium cure. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All rinsed off and now I need to figure out a good way to role this Duck up into a cylinder. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEs0x85wGnjEbfZjBoVIvyUdhV8p5DlCf-RvuQ_BguQpjn5m5VmCWg7yYzpsoe1hyZWQ5N7VD2yUiTsjlvNXhTszMRKOlLJ5a7qmvVQn2AOp3tXxkOok4pWN0xnMvetLKkdxr08k1t_Bg/s1600/IMG_6499.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEs0x85wGnjEbfZjBoVIvyUdhV8p5DlCf-RvuQ_BguQpjn5m5VmCWg7yYzpsoe1hyZWQ5N7VD2yUiTsjlvNXhTszMRKOlLJ5a7qmvVQn2AOp3tXxkOok4pWN0xnMvetLKkdxr08k1t_Bg/s400/IMG_6499.JPG" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I believe I figured out how to roll this thing up into a cylinder without compromising the meat to fat ratio. I dusted the Duck with Transglutaminase (meat-gloo) and rolled it up nice and tight.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPjkBSEC7Z30QnIFwO72ft8doCfsdssMdgjKBmZIixexdkpdwtvNnb-3fX5VSsjCuo-N2sO_1Pj5bJfpD5dy34uM67B9dDo-8IIMWeTi5lYVJYg5hyphenhyphen2k4u2rdPADHkkC4lxUW8MQpmYGp/s1600/IMG_6503.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHPjkBSEC7Z30QnIFwO72ft8doCfsdssMdgjKBmZIixexdkpdwtvNnb-3fX5VSsjCuo-N2sO_1Pj5bJfpD5dy34uM67B9dDo-8IIMWeTi5lYVJYg5hyphenhyphen2k4u2rdPADHkkC4lxUW8MQpmYGp/s640/IMG_6503.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I won't go into a lot of detail on how to roll this thing up because I have covered this in previous posts but here is a synopsis. I used a 24 inch commercial</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> plastic wrap and rolled it extremely right squeezing the sides while forming a cylinder. Roll the ends in the opposite direction and tie off with rope. note: I rolled it over 20 times to make an extremely right cylinder. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuOOLoSvrAfDJCAnK4WadRovdrt_vybZBz1X9D-90lL7oagbhwY1N9kPmPiwoVRNCpml0_uYqTnxSQtA3CWhbnrYBpLWXA41hMHvpQW4isOYo1V9n_E0CnZTd8xMf8bQMH8cmJJ8moHqj/s1600/IMG_6510.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuOOLoSvrAfDJCAnK4WadRovdrt_vybZBz1X9D-90lL7oagbhwY1N9kPmPiwoVRNCpml0_uYqTnxSQtA3CWhbnrYBpLWXA41hMHvpQW4isOYo1V9n_E0CnZTd8xMf8bQMH8cmJJ8moHqj/s640/IMG_6510.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Vacuumed Sealed to help secure the Duck cylinder. In order for the TG to work (proteins setting up) it will need at least 24 hours of rest in the refrigerator. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbyUfb4AhJj4IhJRKUiuDE2RfSmTXVOWS8zvboX9Ga3kmtPC34BmVHHrQvM8fxJx06YzzJDEu8qYGoMV20Wvt7ROjLDq-ayjN-HfuT-IwzenCwmmMv1cX57ojjgOjP8VVDZtbJjL9XYKp/s1600/IMG_6537.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggbyUfb4AhJj4IhJRKUiuDE2RfSmTXVOWS8zvboX9Ga3kmtPC34BmVHHrQvM8fxJx06YzzJDEu8qYGoMV20Wvt7ROjLDq-ayjN-HfuT-IwzenCwmmMv1cX57ojjgOjP8VVDZtbJjL9XYKp/s640/IMG_6537.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGV7nzQH7QNg6nL0tLYk9gKDii5Pz9JgygVW0jFOSNok7lsqkWq17B25gN3DPJ8SaFyyRhQY6nma5VqEv30dG03My6im675JwnB0CjHwJV2sx1ZVgg4J2ztq6Nwl1Jpf5n4N_N6N8iVfhY/s1600/IMG_6542.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="243" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGV7nzQH7QNg6nL0tLYk9gKDii5Pz9JgygVW0jFOSNok7lsqkWq17B25gN3DPJ8SaFyyRhQY6nma5VqEv30dG03My6im675JwnB0CjHwJV2sx1ZVgg4J2ztq6Nwl1Jpf5n4N_N6N8iVfhY/s640/IMG_6542.JPG" width="640" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"></span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><i style="background-color: black; color: #cfe2f3; font-size: x-large;"><span style="text-align: start;">"Before </span><a href="https://en.wikipedia.org/wiki/Curing_(food_preservation)" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; text-align: start; text-decoration-line: none;" title="Curing (food preservation)">cured foods</a><span style="text-align: start;"> are smoked, they should be allowed to air-dry long enough to form a tacky skin, known as a pellicle. The pellicle plays a key role in producing excellent smoked items. It acts as a kind of protective barrier for the food, and also plays an important role in capturing the smoke’s flavor and color."</span></i></span></span>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">All set and Pastrami rub applied. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jDB3ty33lMzaFi1FTelFdziS1wPkscWSl7WaDwjTXp06144dF-BD8WNheZsqgElYKWE0gkVEqu8cKuxQUAZwkKVjkBIXCemzi3nC1wRkpCUgSAfXDF8utynmxrFrGi-fM-1B1fIc0rVD/s1600/IMG_6544.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9jDB3ty33lMzaFi1FTelFdziS1wPkscWSl7WaDwjTXp06144dF-BD8WNheZsqgElYKWE0gkVEqu8cKuxQUAZwkKVjkBIXCemzi3nC1wRkpCUgSAfXDF8utynmxrFrGi-fM-1B1fIc0rVD/s320/IMG_6544.JPG" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlql9hF5ODz3zhwcXnQ1vLBR7eYnBn1-A-fLgJDZXHbto9Qb9AyzBFbMNtV7sAKpeblf33RrSb7Ce1WUZ4wOpCo6MqpnijaNTi4dWEM0IZsqCvOO7t88AM56yCdal7jPyZ4y4m2rICN83/s1600/IMG_6547.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtlql9hF5ODz3zhwcXnQ1vLBR7eYnBn1-A-fLgJDZXHbto9Qb9AyzBFbMNtV7sAKpeblf33RrSb7Ce1WUZ4wOpCo6MqpnijaNTi4dWEM0IZsqCvOO7t88AM56yCdal7jPyZ4y4m2rICN83/s320/IMG_6547.JPG" width="320" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Now on to the smoking. I love cold smoking Pastrami. I believe that's what makes it taste so dang good. Cold Smoking equates to Old world flavors in my opinion. I used the <a href="http://www.amazenproducts.com/" target="_blank">A-MAZE-N SMOKER</a> for the cold smoking which makes this easy. I cold smoked the Pastrami 16 hours.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzmO7RC9Jltp3b0alvPmtkVObp7rrlGskSut29-ylzFDBBQFrOnDU9cLKTybPuY6OgcwjP33ozuOyBo9XyAe2aAl9JQni162_0Bh-u3n6ViuIkxZNCTBpU6fbFMd_CHEr6ewKRNHrYlvt/s1600/IMG_6555.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLzmO7RC9Jltp3b0alvPmtkVObp7rrlGskSut29-ylzFDBBQFrOnDU9cLKTybPuY6OgcwjP33ozuOyBo9XyAe2aAl9JQni162_0Bh-u3n6ViuIkxZNCTBpU6fbFMd_CHEr6ewKRNHrYlvt/s640/IMG_6555.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Such a beauty. After 16 hours the bark set up very nicely. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDFVmPr8LNRfknEG-CTxxKRZe5mlTii-x77H_G9f5ZDtnIpD1x-hNpO7pzr9t_WuHLgQoq_aLXeo9YTudPXbCqVrL89g-jydrY96bL7HZvnvijC-AhpkUmzKGUxScG5adKvoeZnnveWuP/s1600/IMG_6560.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZDFVmPr8LNRfknEG-CTxxKRZe5mlTii-x77H_G9f5ZDtnIpD1x-hNpO7pzr9t_WuHLgQoq_aLXeo9YTudPXbCqVrL89g-jydrY96bL7HZvnvijC-AhpkUmzKGUxScG5adKvoeZnnveWuP/s400/IMG_6560.JPG" width="400" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovFjxXreNV0Y1C0q8rMwYEroOPCiXilkIIjmXG1MfWirb2MOYUeTr8t6J4T0tadQ7Q8QDo_8TwzIAT1TSqntjDRBGP3budSZZdPVpWYuoGi8f8ViJ-DhBxHUnfm-Tr61HnsWY2jf-SH2b/s1600/IMG_6561.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjovFjxXreNV0Y1C0q8rMwYEroOPCiXilkIIjmXG1MfWirb2MOYUeTr8t6J4T0tadQ7Q8QDo_8TwzIAT1TSqntjDRBGP3budSZZdPVpWYuoGi8f8ViJ-DhBxHUnfm-Tr61HnsWY2jf-SH2b/s400/IMG_6561.JPG" width="400" /></a><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I added these pics of the ends to show you how nicely the TG work. The Duck stayed in tact.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcH544bdLPTaubZu91rSdTegwl4NA0pCSPsoRd23hZO2I9Td4t-13bBXrJtEEbhjWnVVkx9yDgjniNIvydbBhyphenhyphentapyByZawgJWn1Zls-OLLBjOcb4HqYIadxRl6tZFLLnxBPFkkBsLmPd/s1600/IMG_6588.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqcH544bdLPTaubZu91rSdTegwl4NA0pCSPsoRd23hZO2I9Td4t-13bBXrJtEEbhjWnVVkx9yDgjniNIvydbBhyphenhyphentapyByZawgJWn1Zls-OLLBjOcb4HqYIadxRl6tZFLLnxBPFkkBsLmPd/s640/IMG_6588.JPG" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">After the cold smoking process the Duck was re-wrapped in plastic and double vacuumed sealed. Here's a pic after the Sous-Vide bath. The Duck was SV'd at 135 F until Pasteurization was reached using baldwins tables. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44u58Vjs7g9GoZRLTE3000iyYMgqa9VpARvUfrNjWpbzLhzetrguSOoDAuO6z-uxSIoYIdgqs97Oyqn09wdaj8JZsFZRQUOWt87uv_UzKNxaEYFIqGfNRXDXp3rVSbltUbk8moDNUYgxA/s1600/IMG_6593.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44u58Vjs7g9GoZRLTE3000iyYMgqa9VpARvUfrNjWpbzLhzetrguSOoDAuO6z-uxSIoYIdgqs97Oyqn09wdaj8JZsFZRQUOWt87uv_UzKNxaEYFIqGfNRXDXp3rVSbltUbk8moDNUYgxA/s640/IMG_6593.JPG" width="640" /></a></span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Applied reserved rub. Note: you may need to spray a little canola oil to get the rub to stick.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9igb5YGgn6GxgPDVqyqSitVekFQDYWDsyy6Rmzjdn2_TJIduDtH5UFd7gGtAkbu2gCMBJHC8Z276H23sbK1s7M1p8zXUWfvwyRW6rXpUASTkf1jdRLw6JhK7qlwsJM8suPkkfyrsWhgTq/s1600/IMG_6599.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9igb5YGgn6GxgPDVqyqSitVekFQDYWDsyy6Rmzjdn2_TJIduDtH5UFd7gGtAkbu2gCMBJHC8Z276H23sbK1s7M1p8zXUWfvwyRW6rXpUASTkf1jdRLw6JhK7qlwsJM8suPkkfyrsWhgTq/s640/IMG_6599.JPG" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Back in smoker to set bark. I used Hickory and smoke it for an hour at 225 to set bark.</span><br />
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<b style="color: yellow; font-family: Verdana, sans-serif; font-size: xx-large;">Gratuitous pictures below. My review of the Pastrami is at the bottom. </b><br />
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<b><i><u><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Review</span></u></i></b><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Let me begin by saying that it came out OK. Not great but OK. Like I said earlier in the post I was concerned about the meat to fat ratio which means I will try a different breed of duck when I attempt this again. I will rate this with numbers from 1-10 and 10 being the best. I will explain in detail why I chose these numbers. </span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Appearance and Aesthetics-<span style="color: yellow;">10</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Taste - <span style="color: yellow;">6.5</span></b></span></div>
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Texture- <span style="color: yellow;">5</span></b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Sliceable- <span style="color: yellow;">5 </span></b></span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Mouthfeel-<span style="color: yellow;"> 5</span></b></span><br />
<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Overall- <span style="color: red;">6.3</span></span></b><br />
<b><span style="color: red; font-family: "verdana" , sans-serif; font-size: x-large;">After being fried up and eaten in a sandwich it was more like an 8. </span></b><br />
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<b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">Appearance and Aesthetics-</span></b><b style="font-family: Verdana, sans-serif; font-size: xx-large;"> </b><span style="font-family: "verdana" , sans-serif; font-size: x-large;">What can I say it looked beautiful. It was symmetrical and flawless. A perfect 10.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Taste- </b>I only gave it a 6.5 because I thought the flavors were a bit too overpowering. I will use the same recipe next but reduce everything by 25%.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Texture- </b>I should have know better based on my other duck breast recipes but I took a chance and it did not pay off. I decided to Sous-Vide this at 135 f and that was evidently a mistake. The fat did not have a chance to render enough and the meat's texture was poor. It didn't slice up well at all. I should have stuck with 145 f which has worked for me in the past. In Addition the Fat to Meat ratio on Rohan </span><br />
<span style="font-family: "verdana" , sans-serif; font-size: x-large;">Duck did not help either. I am choosing the Pekin next time. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Sliceable- </b>Poor.... because of what it says above.</span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b>Mouthfeel- </b>Not great not horrible. </span><br />
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<span style="font-family: "verdana" , sans-serif; font-size: x-large;"><b style="color: yellow;">I will say that after I fried up the Duck Pastrami and put it in a sandwich it got upgraded to an 8. </b></span></div>
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Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0tag:blogger.com,1999:blog-8502512665258327894.post-81028046479806641862016-07-03T18:05:00.001-07:002016-07-03T18:05:35.687-07:00Mango Curry Jerky<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnoZ74JHHAjGk-iIKea3OwmqrNgEKAeLghz0vpQXx4ZT0zEZGtXchZr6Z7TvSNowlSX6V-1zEaXuuLbuvwQPvWYCek2EuI7Q_qqkaADx7lbMn1xCzQEr5Kjp1hM4B5fRACsjhFmNdH09r/s1600/IMG_6394.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsnoZ74JHHAjGk-iIKea3OwmqrNgEKAeLghz0vpQXx4ZT0zEZGtXchZr6Z7TvSNowlSX6V-1zEaXuuLbuvwQPvWYCek2EuI7Q_qqkaADx7lbMn1xCzQEr5Kjp1hM4B5fRACsjhFmNdH09r/s1600/IMG_6394.JPG" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Like I have said in earlier posts I love Jerky. I present you with my simply made Mango Curry Jerky. This Jerky came out quite good but I know I can make it great. The mango powder I purchased in my opinion was not the best. I had to use a lot of sugar in order for it to taste good. I need to find a better source for mango powder. If you find yourself so inclined and you decide to make it yourself beware not all Mango Powders are created equal. You will have to do a taste analysis to see what works for you. I know I will. Click <a href="https://kosherdosher4.blogspot.com/2014/06/dry-cure-notes.html" target="_blank">here</a> and <a href="https://kosherdosher4.blogspot.com/p/jerky.html" target="_blank">here</a> for more details on curing and Jerky info. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Start out with Top Round slightly frozen and trimmed of fat. </span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sliced with Berkel Slicer to 3/8 of an inch.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">7.25 lbs</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I used a <i>32 oz of Mango & Apricot Juice</i> and <i>18 oz of Apricot Preserves.</i> If I could have found Mango Preserves I would have use it instead. This amount could easily be used with 10-12 lbs of meat.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">I also use <i>3%</i> of salt and <i>.25%</i> of <i>Cure #1</i> and finally<i> 2% </i>of Brown Sugar. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">The percentages are are based on the Meats weight. </span><br />
<span style="color: #9fc5e8; font-family: Georgia, Times New Roman, serif; font-size: x-large;"><i>I.E the meat weighed 3289 grams...to calculate the amount of salt I needed, I multiplied 3289 X 3% = 98.67 grams </i></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Toss everything in blender and combine with meat. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Marinate the meat for at least 24 hours. I prefer 36-48 hours.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-large;">For this recipe I needed 150 grams of the combined ingredients below. If you find that you need less do the math. I.E I needed 150 grams so I Multiplied 150 X 29% Mango Powder = 43.5 grams</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">29% Mango Powder</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">57% Sugar</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">14% Curry Powder.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"> Put everything in your Shaker. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;">Sprinkle the Mango Curry Powder mixture on both sides of the meat and dehydrate. Note: the links above to help with some of the dehydration techniques and pasteurization.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: x-large;"><br /></span>Kosher Dosherhttp://www.blogger.com/profile/08648535782221420379noreply@blogger.com0