January 2011
10 posts
3 tags
2 tags
Two Weeks in the Brine
#charcutepalooza After two weeks of corning, the brine is even darker than last week and tinted red. The meat is a little gray in color, but this seems to be fading into a more pinkish hue. This is normal. This week I put on gloves to turn the meat. No drops and no splashing (yeah). I still expect a scum to form on the surface of the brine but so far it hasn’t happened. I’m thinking...
2 tags
3 tags
6 tags
5 tags
13 tags
Black Eyed Peas – Tonight’s going to be a good...
What would the New Year be without black eyed peas for luck? Since they are really a bean, I like to cook them as a bean soup.
The whole process starts with a ham bone and some beans. I like to soak my beans overnight in salt water. For a pound of beans I use about a tablespoon of kosher salt and enough water to cover the beans. If you can get fresh beans (beans that haven’t been dried) you can...
16 tags
Barbecue Sauce
Barbecue Sauce
I had a nice conversation with a friend about barbecue sauces and as always, I’ve got some new ideas. I’ll start here with what I did, and then tell you about what I learned and want to try.
I started with about a table spoon of butter and a small onion sliced thin. (In the past I’ve grated it, but it seems to strain out easier sliced.) Add the onion to the...