Beef Bacon
6 years ago
last modified: 6 years ago
Elery and I went to a kind of local store a few weeks ago, we had purchased a local pig and it was processed there. They were giving out free samples of something they called "beef bacon" and it tasted surprisingly like.....well....bacon.
Because we raise beef but don't raise pigs, I asked how they made it and they told me they used brisket and boneless short ribs, cured and then smoked and sliced. They also told me it was best cooked in the oven, but can be cooked in a skillet over medium/low heat. So, of course, I had to make some. I cured one of our homegrown and grass fed beef briskets and Elery smoked it and this was our result:
To be continued...
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6 years agoRelated Discussions
Meat Curing Forum Proposal
Comments (14)Hi Jim, I like "charcuterie" for the forum name. There are SO many possible topics and threads in a forum like this. You could have threads on improvised smokers, fermented sausages, air drying, cuts of meat, cold smoking, hot smoking, etc. and maybe even have threads drifting over into what to serve with the cured products - various mustards, sauerkraut, etc. I'm thinking there might be something like the recurring best BLT recipes on the tomato forum - but more like what's the best bread or pickle or mustard, etc. to go with the charcuterie. Well, you get my drift, the possibilities are seemingly endless - at least to me ;) I think also, that with a title like that you might be able to get some interest from the people on the cooking forum. Have you posted there yet, suggesting that they sound in on things? Anne...See MoreBacon Grease
Comments (42)Potatoes fried in bacon grease is the best! (Maybe not healthy, but exceptionaly tasty.) Its a good flavor for poppng corn, however, there is a fine line between the grease smoking and not hot enough. Old fashioned white gravy can be made with bacon grease. In the fry pan, brown small bits of meat with a little bacon gease, then add more bacon grease and white flour, mix and add milk and contiune to stir until the mix is smooth. (The flour will tend to clump.) Heat to boiling, and then simmer until the gravy thickens. It requires stirring often to prevent sticking. Serve and add salt and pepper to taste. Some cooks prefer to add salt during the cooking period. If you do this, go light with the salt so that the comsumer can add salt to his taste. Once there is too much salt, it can not be saved....See MoreI'll share my recipe, if you'll share yours, June 19, 2011
Comments (4)Cruising had this and it was awesome. GS had to have a bite and didn't give plate back, cause he finished it :o) Goat Cheese Souffle -------------------------------------------------------------------------------- 3 large egg yolks 3/4 cup whole milk 3 tablespoons butter 3 tablespoons all purpose flour 2 3-ounce logs soft fresh goat cheese, crumbled 3/4 cup freshly grated Parmesan cheese 1/3 cup chopped fresh chives 1/2 teaspoon salt 1/2 teaspoon ground black pepper 5 large egg whites Preheat oven to 375 degrees. Butter four 1-1/4 cup souffle dishes. Whisk yolks and milk in large bowl. Melt butter in heavy, medium saucepan over medium heat. Add flour and stir 1 minute. Gradually whisk in milk mixture. Continue whisking until thick, about 2 minutes. Return mixture to bowl. Cool souffle base slightly. Set aside 1/4 cup of goat cheese. Whisk remaining goat cheese, 1/2 cup Parmesan, chives, salt, and pepper into souffle base. Beat whites in another bowl until stiff but not dry. Fold whites in another bowl until stiff but not dry. Fold whites into lukewarm souffle base in 3 additions. Divide mixture among prepared dishes. Top with 1/4 cup goat cheese and 1/4 cup Parmesan, dividing equally. Bake until puffed and golden, 25 minutes. Set souffle dishes on plates and serve....See MoreTemp Kitchen Q - can you 'fry' gr. beef in microwave?
Comments (14)Nuke-clear advice: 1. Super basic, but cover things cooking in MW loosely with a lid (tight lids can explode off) or plastic wrap so they steam which will help them cook more quickly and evenly 2. To freshen up stale bread (or to defreost a bagel), wrap in a piece of moist (not soaked) paper towel. Can switch to toaster halfway through cooking if "toasty "texture desired. 3. Baked potatoes are a piece of cake in a microwave, just don't forget to pierce them with a fork (or pop goes the weasel!) 4. Wrap sweet corn in waxed paper and twist the ends so they seal - It's just like streaming them (heck it is steaming them). No muss, no fuss, no cleanup. 5. Remember that fat molecules heat up the quickest in the microwave so if you are heating more than once item at a time, the one with the higher fat content will tend to heat faster. 6. Avoid popping something from the microwave directly into your mouth, allow it to cool for 30-60 seconds. sometimes items continue to cook from the inside out and can feel hotter and hotter as they go down....See More
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annie1992Original Author