Baby Lamb Posted on July 20, 2009 by ryan 11 [Show as slideshow] [View with PicLens] 70# Baby lamb Remove the neck first The neck is definitely my favorite part of the lamb Cut through the rib cartilage on both sides Remove the breast Once breast is removed it will be easier to french the racks Remove the kidneys and leaf lard Now you can get to the tenderloins Remove the tenderloins Remove the shoulders Slice the belly away from the leg Remove the legs by following the outside of the hip bone one by one Nice and clean ready for cure if you wanted Remove the hip bone Ready to french Make a small incision on the inside of the rib Pop the top of the ribs out Start to pull the belly away from the ribs Wrap your finger around the rib, start to pull down 12► Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post
Spiced and Cured Pork Shoulder Posted on May 26, 2009 by ryan 7 [Show as slideshow] [View with PicLens] Picnic shoulder -- Upper part of the shoulder, right behind the neck 55% salt, 45% sugar, chili, Madras curry, Sichuan peppercorns, garlic Mix the dry cure mix Rub and massage the meat Suck and Save, leaving almost all the cure behind. Cure for 10-14 days. Salted beef bung Soak bung for 72 hours Clean and rinse out bung Check for leaks Firmer to touch and apparent water loss Remove from bag Wash and dry cured shoulder Bung and shoulder Put shoulder into bung Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets. Hang in 60°F fridge with RH of 60-70% Dry for 4-7 weeks 'till solid to touch, no squishy give Nice and dry on the outside, firm and moist in the middle. (Yes those are cured rabbit faces in the background.) Slice nice and thin Sliced, spiced pork shoulder Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post
Spicy Beef Tendon Posted on March 29, 2009 by ryan 10 Beef tendon Tendon, ginger, garlic, chili, sichuan pepper, and fennel seed Add all dry ingredients into vita mix or spice grinder and pulverize If you dare… stick your nose it the blender and take a big whiff, 10 bucks say you will only do that once Add salt and sugar to spice mix Massage tendon with the cure mix Suck and seal, let cure in fridge for 5-10 days depending on size Fresh out of cure, brush big chunks of cure off, don’t wash Special General Kleinman’s sauce, baby leeks and carrots Add unwashed cured tendon, sauce, leeks and carrots to a pot of water Bring to a boil and turn down to a simmer Simmer for 5-8 hours till tendon is completely tender through Mmmm done and ready to eat Cool completely before slicing, you can even slightly freeze to make slicing easier Slicing Sliced spicy tendon, its a long process, but ohhh so good My wife’s famous spicy tendon, pork, rice and kimchi bowl. Always hits the spot Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post
Big Basket of Fried Pig Skin Posted on September 20, 2008 by ryan 3 Chicharrones Bookmark on DeliciousDigg this postRecommend on Facebookshare via RedditShare with StumblersTweet about itSubscribe to the comments on this post