@EeeBees.
how's that recipe coming along?:D
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@EeeBees.
how's that recipe coming along?:D
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Shes just scraping the crumbs off ;)Quote:
Originally Posted by veitnamcam
oh and flounder too and squid. Veni and flounder were courtisey VCQuote:
Originally Posted by Rushy
mmmmmm....fried in butter,Quote:
Originally Posted by Rushy
I love crayfish cooked just enough to make it firm, shell, then roughly chop it into cubes, crumb and fry in butter and add a bowl of sweet chili sauce for dipping....absolute gold! :yum:
ya shoulda eaten em not frozen them !
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Freezer fucks fish, oldest known fact since the freezer was invented :)
Ate sum, saved sum for later. Vaccy packers are a wonderful invention :)Quote:
Originally Posted by veitnamcam
Seal it up in a bag full of honey brine mix and leave it in the fridge for 10days.
Take out and put it in a coolish hot smoker for 4-5 hours.
Hang it in the fridge for 2 days then slice thin for bacon :)
I have made both these recipes lots of time...sorry no fotos
Corn Beef
fresh killed beef, 1/2 lb brown sugar, 11/2 lb fine salt, 1/2 oz saltpetre
Using a food quality plastic bucket and sterilise with boiling water. Puts as much freshly killed beef as desired to be corned in the bucket and cover with cold water. Have the water two inches above the meat. Let stand for 48 hours. Drain off the water and measure before discarding. Measure the same amount of cold water, and to every gallon water formerly used, add the above proportions of salt, sugar and saltpetre, then boil for 15 minutes and skim. When cold, pour over the beef. Place a heavy weight on the meat to keep it under the brine. Store in a cold place. The corned beef will be ready to use after 10 days.
Spraengt Lammekød (Pickled Lamb)
3 lbs lamb (shoulder or leg), 4ozs salt, 1 tsp saltpetre, 2 tsp sugar
rub the meat well with the salt, saltpetre and sugar and let it stand for 3 to 4 days, turning it frequently. Rinse off coating. Place the leg in a large saucepan of cold water and boil until tender. Carve in slices and serve with vegetables (and/or mustard or caper sauce!!!!!) or have cold as you would ham. Have also pickled kid goat legs
Got it finally written:)Quote:
Originally Posted by veitnamcam
thanks:thumbup:
where do i get saltpeter?
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If you have a good butcher he might give you some. I purchased pink salt from Ebid...check out trademe...
Ill hit up the local;)
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I hope they will help you with that...I just think that curing meat is so neat...
@EeeBees
House husband for a few days so have some time on my hands and will get this started, got it out of the freezer so far:thumbsup:
Have some Saltpeter held back from black powder manufacture, that's the stuff yea?
Quote:
Originally Posted by EeeBees
Just to make sure I have this right, I boil the water/salt/sugar/saltpetre by itself not with the meat in it yea?
Brine mix under way:thumbup:
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Don't mean to sound like an ass, but you do realise the brine should be well cooled before you lob the meat in, an overnight in the fridge should do it.
yer worked that one out:thumbup:
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A method suggested to me by a butcher is to use wooden skewers poked right through the meat while soaking in the brine the wooden skewers take up the brine and it gets to the centre of the cut of meat.Quote:
Originally Posted by veitnamcam
Sorry, @veitnamcam, not to have read your post...:)Quote:
Originally Posted by veitnamcam
It's because your a simple man VC, I'm the same I like to eat my food without any garnish if possible, it tastes better that way.:DQuote:
Originally Posted by veitnamcam
was weighing something else and realised I had used the kilo instead of pound scale :rolleyes:
Tipped half it out and topped up with water, should make it about right .
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Trying it out tonight :)
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We expect a full report with pictures.
Of course.
@EeeBees
Thank you so much for the recipe, I will definitely be doing more of this:cool:
Flavor was just like other venison i have had done at the butchers, beautiful.
Much better than any supermarket corned beef.
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Attachment 30518
Was very tender, much much better than the steak from the same animal.:)
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Yum!
@veitnamcam, that looks great...:thumbsup:
Might do another couple of these soon, just bagged up some venison and the wife complained about the roast so will do that and another veni roast in the freezer.
I just dragged out a couple of veni roasts getting freezer burn to do another batch of this, will try the skewers this time.
I see you use 'proper' mustard, none of this kids shit the Americans came up with :thumbsup:
Oh that looks yummy.
Day one
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Day 2
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Day 6 removed skewers... no longer needs weight to keep submerged.
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http://images.tapatalk-cdn.com/15/10...5acde7c494.jpg
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Good work VC. That will be great.
Had a go at this tonight @EeeBees , wish me luck. I didn't use the saltpetre as I hear all it does it impart the red colouring. Is this true in your experience?
@Pointer, best of luck with this...saltpetre...it does help to preserve in a way although I am sure it is mostly the salt, but as you write it does help maintain the colour although you do not necessarily need it ...I have never made this recipe without using saltpetre...
:thumbs::useless:Quote:
Originally Posted by Pointer
11days i think... sorry raw and cooked are two different bits of meat but the same batch.
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This lot was not so red but I am not cooking it.
This one was 8 ish hours all but coverd in water in a slow cooker and was devine if not red.
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BREAK OUT THE PICKLE!!!!!
