Cured Rolled Face

Posted on February 2, 2009 by ryan

: Scrub and clean face

: Salt heavily and massage the cure into the skin

: Salt and rub the inside too

: Lemon, thyme, ginger and black pepper

: Roll the face with the tongue and cure for 5 days

: Unroll after the 5 days and rinse off cure

: Remove all hairs that have been left behind… shave, snip or torch

: Squeaky clean

: Lay down flesh side up and remove ears, julienne the ears and dice the tongue

: Add spices, thyme, microplane ginger and lemon

: Add the cured ears and tongue to the face

: Roll up

: Wrap in a apron or cheesecloth

: Tie as tight as possible

: Suck and seal

: Sous vide for 72 hours at 66.5 c

: Remove and let cool down before removing from bag

: Remove from bag and tie as tight as possible

: Real tight

: Hang overnight

: Ready to cut

: Ahh, real sexy, you can see the jowls, tongues and ears

: Slice cold and should be eaten strait from the slicer, friction warms the fats up perfectly

: Rolled face is great strait up or with mustard and beer

Rabbit Head and Lengua Terrine

Posted on November 30, 2008 by ryan

: Fresh head

: Start by cutting the face off below the chin were the neck was

: Carefully remove the face with a sharp knife trying not to damage the fur

: While removing the fur leave as much meat on the skull as possible

: The fur on the tip of the ears is very fine, remove the top part of the ears

: Lightly season the heads and necks, let cure overnight

: Weigh the clarified Rabbit braise

: Rabbit braise and gelatin

: Wrap yuba up to cover filling

: After terrine has been refrigerated overnight, slice with hot knife

: Having the terrine wrapped in yuba really helps keep it together and adds a crunchy texture

: Head and tongue terrine, brioche, mustard, and rabbit jelly

Corned Beef Tongue

Posted on November 20, 2008 by ryan

Below is one method of corning any type of tongue, the beef tongue is very large so it needs to cure for 1 week. You can add herbs and spices to your salt cure too. If you are going to cook more then 1 tongue at a time you can braise them in a deep hotel pan covered in the oven.