Corned beef update

Just look at that color! Going to Sous Vide the beef ribs... Cook the Plate cut... Reserve the Point cut for Pastrami this weekend!

And here it is...

The point cut brisket came out excellent... However the ribs were simply AMAZING!

We have Labels!

Sometimes it's just the simple things... But everyday we get a little closer to our GOAL!

Semi-Cured HOT Spanish Chorizo

Made this a few weeks ago... Just pulled it down after it has lost 40% of it's weight. This stuff is excellent, but SPICY!! I will post a recipe soon for using it on some sopes or with some eggs... Great by itself with some wine and crackers too!


Recipe: (Adapted loosely from a Len Poli formulation)


12 lbs Pork Shoulder
3 lbs Pork fat, skin removed
2 heads garlic (Heads, not cloves... Yep)
1/2 cup Cilantro finely chopped
2 TBS. Cumin, ground
1 TBS. Ground Black Pepper
1 TBS. Ground Coriander
2 TBS. Ground Annato seed
4 ounces Gold Tequila (Drink two, use two)
5 TBS. Course Sea Salt
1.5 TBS Curing Salt #1
2 tsp. Ascorbic acid
1/4 cup Bactoferm F-LC Starter Culture
4 Serrano Chiles
8 oz. Dried Chile Pequin
8 oz. Dried Habanero chili
10 oz. Chile Arbol
8 oz. Chile Guajillo


Directions:
De-seed and Stem Chilies (Except chile pequin). Toast all dried chilies lightly and then add a few cups of water to cover. Add Garlic (De-skinned) and fresh chile. Bring to boil and simmer covered for 45 minutes. Remove from heat. Once cool, blend and retain.


Grind Meat and Fat through course plate. Keep fat separate (And COLD). Add all ingredients AND chile sauce. Mix well. Run through medium plate of grinder. Add fat and blend some more.


Stuff into LARGE 36-38 Hog Casings in 36" Inch Segments. Tie at centers and hang. They should have good ventilation... If possible put a fan on the first day or two (No longer or the casing may 'harden' and dry out). Weigh and remove at 40% weight loss. (About three-four weeks)! Enjoy!

Corned Brisket Beef and Corned Beef Ribs

Well... 6th of March is upon us... SO time for some Brisket curing to ensure we are ready for the 17th... This year I decided to also cure some Bone-in beef ribs... I love the beefy flavor of them, And I think after the cure, they will take to the slow cooking quite nicely... We will see... They sure LOOK great! I used a 'Full' brisket, with both the 'point cut' and the 'plate cut'... It weighed in about 9 pounds.


Cure:
In a large saucepan, HALF filled with water... Add...


2 cups Diamond Crystal salt
1 cup Dark Brown Sugar
1/4 cup Honey
2 TBS. Chopped fresh ginger
1 Cinnamon stick
1 TBS. Yellow Mustard seed
2 TBS. Coriander seed
2 TBS. Black Peppercorns
1 TBS. Cloves
1 TBS. Allspice Berries
4-5 Crushed Bay Leaved
4 Crushed Chili Arbol


Bring to a simmer and let all dissolve....


Cool to 80 degrees and stir in 1.5 TBS Cure Salt #1. Put brisket and ribs in large plastic non-reactive covered container and fill with ice to 2/3 of the way up. Add Spice mixture, and enough water to ensure all meat is covered... Refrigerate for 10 days, turning daily and making sure all is covered in brine.

The Final Product!

Bone-in Pork Bellies, Smoked at 140 degrees for 5 hours using a combination of Hickory, Applewood and Juniper. Skin removed, fat side peppered. Froze for 2 hours and sliced. EXCELLENT Flavor!